At the core of frozen cake technology lies precise temperature and time control, ensuring that each layer of the cake maintains its optimal texture and moistness throughout the freezing process. This not only extends the shelf life of the cake but also guarantees a perfect fusion of layers, creating a delightful sensory experience with every bite.In cake freezing technology, after the cake is made, it will be quickly cooled to below minus 18 degrees for freezing. During this process, the moisture is surrounded by ice crystals, creating a texture similar to ice cream. This texture can make the cake softer and creamier, while also breaking up the structure of the cake, making it easier to digest and absorb.