Today is the day I will frost the birthday cakes. Cream cheese frosting. The cream cheese and butter are already softening on the counter.
The cake layers are in the freezer. To thaw or not to thaw, that is the question.
The sides of the layers stuck to the pans a little. In an effort to reduce the amount of crumbs in the frosting, I patted the crumbly sides to neaten them before freezing the layers. To my way of thinking, there would be less crumbling if the layers were still frozen when the frosting begins. But I don't know what I'm doing, so my thinking might be wrong,
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After a bit of research, I decided to thaw the cakes in the refrigerator overnight and frost them tomorrow.
The cream cheese and butter are back in the refrigerator.
Looks like I just freed up a whole day for craftin'. :)
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