Picture this: you pull a chocolate cake from the oven, and it’s still steaming. You think, "I’ll just drizzle a little ganache on top." Instead, you get a puddle that slides off the sides like a kid leaving a waterslide. The cake absorbs half of it, and you’re left with a sad, soggy sponge.
It’s the same reason you don’t put a hot pizza in a cardboard box immediately—you get a soggy bottom. Treat your cake with the same respect. A warm cake is like a sponge in a puddle; it will drink every bit of that icing before you can say "birthday candles."
