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ChocolateCakey

ChocolateCakey

Quote

 

tape it to a cardboard so it doesnt curl as it sets up

What does “set up” mean, does it mean temper the chocolate and then let it completely cool on the transparency sheet?

 

I forgot to ask, does a powdered sugar design on a cake move around during transit, assuming the powdered sugar is non-melting?

 

Quote

are you sending the cake in the tin you are baking it in or putting it on a cake board? 

I have cake boards and thought to use plastic wrap, is there anything to know about how to pack this type of cake? For instance, will it benefit/harm this kind of cake to freeze it at any point of the process, would it be necessary to do certain things I haven’t accounted for.

ChocolateCakey

ChocolateCakey

Quote

 

tape it to a cardboard so it doesnt curl as it sets up

What does “set up” mean, does it mean temper the chocolate and then let it completely cool on the transparency sheet?

 

I forgot to ask, does a powdered sugar design on a cake move around during transit, assuming the powdered sugar is non-melting?

 

Quote

are you sending the cake in the tin you are baking it in or putting it on a cake board? 

I have a cake board and thought to use plastic wrap, is there anything to know about how to pack this type of cake? For instance, will it benefit/harm this kind of cake to freeze it at any point of the process, would it be necessary to do certain things I haven’t accounted for.

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