Frosting a cake and the crumbs roll into the icing? A tip from a New York bakery friend - FREEZE the "round" (layer or layers) as soon as they are about room temperature - UNCOVERED. Two hours later, the moisture is locked in AND you can handle the layer quite roughly. The best part: the icing slides onto the frozen layer(s) easily and without any crumbs sneaking in. If you wish to frost another day - wrap the frozen layers (separately) in saran wrap (or Stretch Tite) and place back into the freezer. You're all set for an unscheduled event. By the time you frost and decorate your "frozen" cake - it's almost defrosted... and very moist, too.

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