I have read several different things on freezing cakes. I have to bake 10 cakes for a wedding on Oct. 6th. My oven is tiny and can barely hold to 8" round pans. I plan on going to my Mother's house to bake the cakes ahead of time. I was wondering which is best to do. Freeze the baked, cooled cake without leveling, filling, or icing? Or level, fill, crumb coat then freeze. Let completely thaw at room temp. then ice w/BC then cover in Satin Ice fondant? I don't have enough room in my freezer to put the cakes already covered in fondant w/o them getting squished. Also about how long does it take for a cake to settle? I have to drive about 4 hrs to deliver these cakes and was hoping to avoid the buldging part.
Any help or suggestions would be GREATLY appreciated.
Can't help ya, but these are all very good questions to have the answers to!
Bake the cakes, let them cool and then wrap them in press n seal freezer wrap. Then stack them in the freezer. The day before you plan on decorating them, let them thaw in the fridge. Level them and crumb coat them and put them back in the fridge so they have a chance to get cold again. Then go ahead and put your fondant on.
If I freeze I've only done the cake , then took it out and filled and crumb frosted then let it sit to settle then frosted and decorate it. I know some that have frozen totally done. Guess it's personal preference. About leveling , I don't have to I bake at 325 and when the cake comes out of the oven I use a towel and press the cake even on top. Works like a charm, no messy crumbs that way.
Bake the cakes, let them cool and then wrap them in press n seal freezer wrap. Then stack them in the freezer. The day before you plan on decorating them, let them thaw in the fridge. Level them and crumb coat them and put them back in the fridge so they have a chance to get cold again. Then go ahead and put your fondant on.
What is crumb coating-- i have heard (read) about it a lot on the board and I finally ahve the courage to ask--WHAT IS IT? amd how do yo do it? thank you for any info!
Hey thanks all. I also forgot to ask about how far in advance can I freeze them?
penguinprincess...What is crumb coating-- i have heard (read) about it a lot on the board and I finally ahve the courage to ask--WHAT IS IT? amd how do yo do it? thank you for any info!
Crum coating is done by icing your cake lightly/thinly in buttercream and then waiting to let the icing crust a bit. This way it "traps" any crums in place before you put your final layer of BC and/or Fondant on.
I have questions on this too so Im not much help....I was actually getting ready to post a question about freezing cakes when I seen this, lol. I participate at a Farmers Market, it is an outdoor event we hold at our town square...anywho, it poured that morning and scared all of our customers off...I sell cake slices and cupcakes....everything is iced and decorated...I had a ton of left overs so I put freezer cling wrap over them and put them in the freezer....with the icingn bein on them, willl they still be ok?
Crum coating is done by icing your cake lightly/thinly in buttercream and then waiting to let the icing crust a bit. This way it "traps" any crums in place before you put your final layer of BC and/or Fondant on.[/quote]
Thank you so much-- do you put it on and spread it -- does it cover completely? or not as completely?
I freeze everything because I truly, absolutely believe that it results in a better product. I bake, torte, wrap and freeze. Then for a Saturday delivery, on Thursday I take the layers out of the freezer, fill, wrap and let sit 24 hours. On Friday I frost and decorate. On Saturday I deliver.
The 24 hours settling period eliminates the buldge. That and pressing down on the layers and using a good damn for fillings.
I had one this week and noticed on Ace of cake that Duff freezes his cakes and then covers with fondant. If I am wrong on this please let me know. I don't know how long he lets them sit out after that cause the fondant will sweat. I put powder sugar on them because I didnt think of this before hand. This method does give you great corners!!
leahs...
I also have found that I like cake better after it has been frozen. So, after thawing and filling, you then wrap it up and let it sit where? in the fridge, room-temp? what?
What is this buldge you are talking about? On top? Thanks.
Allison
The Thursday routine is pull the layers out of the freezer, fill and stack while still frozen then wrap in plastic wrap. They sit on the counter overnight. The buldge is that unsightly line around the middle of your tier where the filling is.
Kinda like VPL for cake.
OK, now who's gonna "get" that reference? 
Leahs... I'm going to have to try your method and timeline. I usually try to tackle so much all in 1 - 2 days, that by the time I finally get to the "fun" part I'm all wore out. This would certainly make it much easier.
I vow to freeze a cake!! Any special wrapping instructions you'd like to share?
I just use regular cling/plastic that I get in the ginormous rolls at Sams. At my volume, Press and Seal is waaaay to expensive. Ditto foil.
And yaknow what? I wrap the cakes in the plastic and freeze them with it. then unwrap and fill then cakes. Then wrap them back up loosely with the same platic wrap.
Yeap, I'm that cheap (frugal).
Press and seal is the best!! I agree it is expensive but, it is so good!
Ha!! I call that my "Muffin Pants." You know, how your hips kinda fall over the belt line of your pants, like a muffin falls over the muffin cup edge..... 
I'm just an amateur but a semi-pro told me a trick a couple years ago that I've found fautless. Bake the cake, cool for 15-30 minutes, place on serving platter and freeze. Cover if necessary. Frost the cake after it is frozen...I've found that it even makes it easier to frost when it's frozen. Have to admit (sheepishly) that until now my cakes and frostings have been store-bought mixes/tubs (I really need KitchenAide) and I get TONS of comlpliments on them every single time I make a cake. As an amateur I go for the taste more than the decorations, and this process has ALWAYS been a hit.
After discovering this website I'm talking myself into a KitchenAide as we speak...so I can try some of the awesome recipes I've found on the site.
Happy baking/decorating to all!
cg
Leahs, I'm so glad you defined VPL. I'm definitely going to try it. I'm off work the rest of the week, so I think I'll bake a cake and freeze it, just to try it out. I trust you guys whole-heartedly. You're the pro's! Thanks for all the tips on this thread. Very helpful!
CathyGreen, you have to get a Kitchenaid. I wished I would have bought one years ago. I just got mine in February. LOVE IT!
I just read my last reply.
I meant I'm going to try to "freeze a cake", I already have the VPL.
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