August 23, 2019 at 6:01am

My only problem with the technique of crumb coats is that I don't like cake that has been chilled nearly as well as cake that has not been. It always seems to me that chilling a cake causes it to get dense instead of staying light and fluffy. Do you know if I chilled the cake for the minimum time called for, would still happen? Maybe the cake doesn't get cold enough for the texture to change?

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