Newbie here and in the cake decorating world...I need to know when freezing a cake do I need to crumb coat 1st? Any ideas on crumb coats besides BC or apricot jelly/jam?
Thanks for the help...Love the site!
Welcome to Cake Central. There are dozens of threads on this question. If you use the search button above
search : freezing cake
search all terms
limit to titles only
and search the how do i forum
you will find many.
Thanks for the info...
I've only made cakes for family so they don't last long enough, however when I make banana cake it's usually 2 - 3 cakes and I will freeze those. I didn't know anything about crumb coating etc and just froze them. They always tasted fine when we got around to eating them. Not dried, still moist
Whenever I bake a cake I always wrap it in saran wrap (after torting) and store it in the freezer. When I am ready to decorate it I take it out and begin frosting it while it is still frozen. I don't have a problem with the crumbs because they are frozen and don't come off while I'm frosting. The only time I have ever crumb coated a cake is if I am making the cake and frosting it on the same day.