flamingo_cakes Posted 13 Apr 2005 , 5:02pm
post #1 of

O.K., here I go with a question about freezing cakes. I want to know if I can bake a cake and ice it before I put in the freezer. Has anyone ever iced a cake and then froze it? How did it turn out? Thanks for any info! icon_biggrin.gif

13 replies
GHOST_USER_NAME Posted 13 Apr 2005 , 5:50pm
post #2 of

All the time. I place it in a cake box to keep it from being crushed. I then place that inside a large plastic bag (like a trash bag). I've left one in the freezer for as much as 3 months without a problem.

flamingo_cakes Posted 13 Apr 2005 , 6:02pm
post #3 of

I am so excited that this is an option I can use! icon_lol.gif A second question ... I let it thaw just as I would a cake that was not iced correct?! I am planning on using a the Wilton whipped cream icing. Do you see any problem with that? Many many thanks!

GHOST_USER_NAME Posted 13 Apr 2005 , 7:21pm
post #4 of

I let it thaw wrapped in its box and plastic for a few hours... overnight if I can.

Debo Posted 14 Apr 2005 , 9:26pm
post #5 of

One additional question about freezing an iced cake please. Will the icing sweat?

GHOST_USER_NAME Posted 14 Apr 2005 , 10:01pm
post #6 of

If you remove it from it's "wrapping" before being thawed- yes- a lot. Some icing color brands sweat. From what I can gather if any are going to bleed, it will be Wilton. Not everyone using Wilton has had this happen- but the ones who have experienced bleeding (in my estimation) were using Wilton.

veejaytx Posted 14 Apr 2005 , 10:26pm
post #7 of

Cali, is this just icing on the cake or does it include piped decorations, flowers, etc? I don't remember how I thawed it, but the one time I tried freezing one with piping on it, the piping just fell off when it was thawed. Janice

GHOST_USER_NAME Posted 14 Apr 2005 , 10:38pm
post #8 of

Anywhere you use coloring I guess. I've not had the issue happen to me. I'm going by other's reports.

As for falling off, was your icing too stiff? When I worked in the bakery this would happen only then, or if freezer burned.

AngelWendy Posted 15 Apr 2005 , 12:18am
post #9 of

Now I'm confused. I thought it wasn't good to ice them before freezing and that it was better to just freeze the cooked cake without frosting. Yes, they do sweat from what I've heard. Don't put fondant in the freezer either.

Best of luck!
~AngelWendy

GHOST_USER_NAME Posted 15 Apr 2005 , 12:59am

Don't be confused.... try one.

tanyascakes Posted 18 Apr 2005 , 5:23pm

Hi, all. I was thinking of baking and freezing a cake this week. I have heard that it makes it easier to carve if you have to, is this true? And is it okay for me to torte and fill before freezing, or should I wait since I will have to carve it anyway? Thanks!!
~Tanya

aupekkle Posted 19 Apr 2005 , 11:37pm

Hi Tanya,

Are you putting a frosting dam with your filling? Because if you are, then do it after you freeze. If you torte and fill with a dam before the freezer, you might end up carving out the dam and won't have any support for your filling anymore. Hope that makes sense.

tanyascakes Posted 20 Apr 2005 , 10:32am

Thanks for letting me know that. I guess that I will wait to torte and fill until after I thaw it out. Whew!! You saved me big time. Thanks again!

briggs2 Posted 20 Apr 2005 , 9:53pm

If im gonna carve a cake I've heard that a slightly frozen one is easier to carve. Is this true? Also how long do I let it thaw before carving?

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