I just baked a genoise that I would like to store in the freezer for about one week. Should I trim the crusts before freezing or after thawing. Or is it likely not to matter much? Thanks!
I'd leave it on in the freezer. If it does absorb flavor or lose quality, it'll be the edges that will go first and you'll trim that part off, instead of the good cake part.
That makes a lot of sense. Thanks!
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