zuya15 Posted 2 Apr 2007 , 7:43am
post #1 of

Sorry if this has been answered before but I could only find that it is okay
to freeze cakes that are not decorated yet.
I have to make a cake for the weekend for my SIL but I'm supposed to be
away for Easter, so I thought maybe I can make the cake and decorate it then freeze it, so I don't have to disappoint her.
Thanks in advance for any suggestions.

11 replies
LaSombra Posted 2 Apr 2007 , 9:21am
post #2 of

Yes. I've done it before in an emergency situation and it workedicon_smile.gif

thecupcakemom Posted 2 Apr 2007 , 9:47am
post #3 of

Good question...one I have been wondering myself as I have a time conflict as well coming up. How do you freeze it w/o it ruining the decorating? Place in box, then wrap?? ...us silly Newbies.... icon_lol.gif

kmoores Posted 2 Apr 2007 , 10:08am
post #4 of

Yes you can. Put the cake in a box, then cover with a bag. It should be fine. Besides, on a wedding cake the bride usually saves the top tier in her freezer for a year icon_biggrin.gif HTH.

ChristaPaloma Posted 2 Apr 2007 , 10:33am
post #5 of

So what about making a stacked wedding cake? I'm guessing freeze the tiers separately, take them out when ready and then defrost before stacking. I have a June wedding to make plain white smooth buttercream stacked (three tiers) and she only wants some satin ribbons wrapped around it and she will supply fresh flowers. I'm really not confident about the ribbon part. I'm guessing I'd have to wait for a total defrost before placing the ribbon or they'll absorb the moisture, right? I know I'll have to back them somehow so they don't absorb the oil, but putting them on frozen cake might be to much. I .... reaalllly... don't know... about this one lol....

Oh also...most refrigerators are self defrosting and cycle through pretty often....how does this affect the cake going through theses cycles?

grama_j Posted 2 Apr 2007 , 10:46am
post #6 of

No problem........ BUT remember to allow the cake to thaw WITHOUT unwrapping it........ it prevents the condensation from ruining your frosting.......

thecupcakemom Posted 2 Apr 2007 , 11:19am
post #7 of

Will icing crack at all? I don't want to find out the hard way. Also, when should I take the cake out to defrost before I need it? Thanks!

gingersoave Posted 2 Apr 2007 , 11:28am
post #8 of

I have frozen cakes iced in bc but make sure you put them in the fridge and let them thaw so there isnt a lot of condensation.

Also, I did my brothers wedding cake in florida 3 weeks b4 his wedding because I was visiting then, it was decorated and everything and my mom took it out the day before and let it thaw in the fridge then transported it and assembled and she got rave reviews!!!!!!!! Cornelli lace, the one in my pics.

gingersoave Posted 2 Apr 2007 , 11:32am
post #9 of

OOPS, the one on my photos is the wedding cake I did here in VA, I do not have my brother's wedding pic on my photos, but it looks exact, no issues with thawing..... Good luck

zuya15 Posted 2 Apr 2007 , 12:37pm

Thanks, I'll start baking.

elvis Posted 2 Apr 2007 , 12:44pm

I've only done it once or twice and although it tasted the same, I had a lot of condensation as it thawed. It took a long time for the "shiny look" to go away.

kidscakelady Posted 2 Apr 2007 , 12:51pm

I have frozen fully decorated cakes before an d agree with following the leave it in the box and thaw in fridge to prevent condensation. I learned this the HARD way- I don't recommend freezing it with any dark/bright colors because they always seem to bleed- as in my 50th flamingo cake- I had to wait almost 24 hours before the bleding stopped and had to dab it lightly with a paper towel. I will freeze the cake that is filled and frosted plain white/ivory/even chocolate and then thaw and decorate.
IMO-I've never noticed any difference in taste- I think the cakes are actually moister after they've been frozen.

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