Frosting acts as an effective barrier against air, preserving cake freshness by preventing starches from drying out and crystallizing. Using more frosting after slicing a cake slows staleness and enhances flavor. Cakes have existed longer than modern preservation methods, leading to frosting's evolution as a means to keep cakes edible. The low water activity of sugar in frosting binds moisture, contributing to the cake's longevity and texture. Applying fresh frosting creates a delicious treat akin to eating a freshly baked cake repeatedly.
Frosting is a natural barrier against air, which causes the starches in your cake to dry out and crystallize, making it stale and affecting flavor and texture.
Applying more frosting to a cake after removing a slice slows down the staleness of the cake, allowing it to retain its texture and flavor for a longer time.
Cakes have been around longer than refrigeration, and frosting evolved as a necessity to preserve them, showing that preservation played a role in its development.
Sugar has very low water activity, which helps frosting bind moisture and prevents cakes from drying out, enhancing their longevity and taste.
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