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missym
Frequent Member
Joined: Sep 29, 2006
Posts: 209
Birthday: Dec 20
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Sun Apr 13, 2008 8:23 am |
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Ok, I'm in a pinch for time next week and have 7 cakes for a 50th wedding anniversary. So, 14 layers will have to be baked. How many of you bake and then freeze your cakes prior to decorating? I have done it for myself, but not for a friend like I am doing this one. And ideas or advice would be greatly appreciated.
Thank you, Missy |
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kelleym
Official CakeBoss Rep
Joined: Aug 24, 2005
Posts: 2571
Birthday: Dec 21
Gallery Supporter Member
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Sun Apr 13, 2008 8:39 am |
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I freeze cakes all the time, and almost always for a big order like a wedding. They will freeze beautifully for several weeks with absolutely no detrimental effect on taste or texture - in fact some people swear it makes them moister.
I let them cool to room temperature on a cooling rack. Then I wrap in one layer of Glad Press'n'Seal Freezer, then one layer of aluminum foil, making sure to seal up all openings and cracks. The key to avoiding freezer burn is in the wrapping. Two layers is always sufficient for me. Good luck!  |
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leily
Forum SuperStar!
Joined: Jun 12, 2004
Posts: 5151
Location: Iowa
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Sun Apr 13, 2008 8:53 am |
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| kelleym wrote: | I freeze cakes all the time, and almost always for a big order like a wedding. They will freeze beautifully for several weeks with absolutely no detrimental effect on taste or texture - in fact some people swear it makes them moister.
I let them cool to room temperature on a cooling rack. Then I wrap in one layer of Glad Press'n'Seal Freezer, then one layer of aluminum foil, making sure to seal up all openings and cracks. The key to avoiding freezer burn is in the wrapping. Two layers is always sufficient for me. Good luck! |
Same here - although sometimes I have to use regular plastic wrap when I run out of press'n' seal |
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Marci
Regular Member
Joined: Aug 15, 2005
Posts: 153
Location: Raleigh, NC
Birthday: Feb 22
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Sun Apr 13, 2008 9:07 am |
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I freeze all the time - I recommend that you wrap them while they are still warm. That way you trap in some of the moisture. Then cool on the counter or in the fridge. Then freeze. I just wrap in one layer of plastic.... but a complete layer (around all sides, top and bottom). Since it is only for a week, freezer burn should not be an issue at all. |
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plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 743
Location: Louisiana
Birthday: Aug 24
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Sun Apr 13, 2008 9:07 am |
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Yep...same as above, and if they are small I put them in freezer bags... But that's just me...lol |
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iamlis
Frequent Member
Joined: Oct 05, 2007
Posts: 454
Location: Kansas City, MO
Birthday: Oct 09
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Sun Apr 13, 2008 9:10 am |
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I freee mine and wrap them in the sams club saran wrap as I freeze all my cakes for the next weeks use. It is much easier to fit someone in in a pinch if the majority of your cakes are done. THe are really moist too I THINK! LOL! Freeze away! |
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tonimarie
Frequent Member
Joined: May 13, 2007
Posts: 234
Location: Jordan, Montana
Birthday: Jun 12
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Sun Apr 13, 2008 9:43 am |
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I too am a cake freezer. I definetly think it makes them very moist! wrap in plastic wrap and hope my kids don't find them  |
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Classycakes
Junior Member
Joined: Nov 02, 2006
Posts: 93
Location: Canada
Birthday: May 15
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Sun Apr 13, 2008 9:45 am |
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I only do wedding cakes, averaging 3 to 5 per weekend from June to October. There's simply no way to make all those cakes the day before I need them. I bake my cakes from Sunday to Tuesday before the Friday or Saturday wedding so they're just frozen for 3 or 4 days. I find it makes them more moist and more stable/denser for stacking. I wrap them completely in plastic wrap, then cover them tightly in tin foil, then put them in plastic bag and tie tightly after squishing out all the air. That way when I take them out of the freezer the day before the wedding to decorate, they are as fresh as if I just baked them.
To be honest, I love the result you get from freezing them! Even if I'm making a cake for myself, I'll always make it the day before and freeze it overnight. |
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bcake1960
Frequent Member
Joined: Mar 16, 2007
Posts: 213
Location: Northern California
Birthday: May 08
Gallery Supporter Member
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Sun Apr 13, 2008 9:52 am |
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NO QUESTION ABOUT IT... ITS THE ONLY WAY TO GO IMO. Cakes come out so moist and crumbs are fewer... If freezing more than 1 week I wrap in plastic and foil.. |
Last edited by bcake1960 on Sun Apr 13, 2008 9:54 am; edited 1 time in total |
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Sun11598
Junior Member
Joined: Feb 02, 2007
Posts: 65
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Sun Apr 13, 2008 9:52 am |
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I try to make mine enough time ahead to freeze. I find they're more moist that way - and I think it's easier to get the crumbies off and put a light layer of icing on while it's still firm.  |
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plbennett_8
Forum Addict
Joined: Aug 05, 2007
Posts: 743
Location: Louisiana
Birthday: Aug 24
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Sun Apr 13, 2008 10:16 am |
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Ok...I have a question for ya'll... Do you torte them before you freeze, or when they are defrosted? |
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Kitagrl
Forum SuperStar!
Joined: Jun 16, 2005
Posts: 2741
Location: NE Philly suburbs
Birthday: Jan 31
Gallery Supporter Member
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Sun Apr 13, 2008 10:42 am |
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Yep! Makes them more moist! Unfortunately freezing has a "bad rap" and customers do not like to hear it, but on the rare occasion they ask me point-blank I just explain it makes them more moist and actually fresher tasting than not.
Sometimes I'll throw them in the freezer, if only for an afternoon, then toss them into the fridge for icing the next day. Easier to handle, too. |
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becklynn
Frequent Member
Joined: May 28, 2007
Posts: 453
Location: Metairie, LA
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Sun Apr 13, 2008 11:00 am |
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This question could not come at a better time. I have a big order coming up and was wondering the same thing. I'm not worried about the wrapping and freezing part, its the thawing. Do you leave it wrapped and thaw on the counter? or unwrap it first? OR do you thaw in the fridge? Is there a lot of condensation on the cake? |
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born2bake
Regular Member
Joined: Aug 02, 2007
Posts: 167
Location: Chapel Hill, North Carolina
Birthday: Nov 10
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Sun Apr 13, 2008 11:02 am |
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I always freeze mine for ease of frosting them and I too think they are more moist after they have been frozen. I bake my cake, torte it, place toothpicks in the sides of the cake to ensure I align them evenly when putting them back together. I also put wax paper between the torted slices to be able to separate them easier when they come out of the freezer. Mostly, freezing helps eliminate crumbs when frosting and doing a crumb coat.
B2B |
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Kitagrl
Forum SuperStar!
Joined: Jun 16, 2005
Posts: 2741
Location: NE Philly suburbs
Birthday: Jan 31
Gallery Supporter Member
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Sun Apr 13, 2008 11:02 am |
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I thaw wrapped in the fridge, the condensation (if any) will be on the outside of the wrapper. And I think the cold, firm cake is easier to work with. |
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