I have recently encountered problem with our loaf carrot cakes.
Here is brief flow:
- Ingredients are mixed
- Cool down at room temperature
- Cakes are then iced
- Freezing of cakes to make harder (It helps in slicing of cakes, as softer cakes are difficult to handle and slice).
- Refreezing after slicing and packing
- Despatch (frozen)
- Customer then defrost and use.
Please share your thought and expertise.