"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."
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.
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