I have a wedding cake consultation tomorow evening and te bride wants to sample WASC. I found a sample size in my freezer dated 1/29. What's the typical "shelf-life" for freezing cakes? I can bake one fresh, but I'd like to use what I already have if it's within the time frame.
I wrap cakes a couple of times with saran wrap and then wrap again with several bags. I have pulled a cake that has been in the freezer for 6 months, mind you, my freezer isn't opened and closed a lot, I pretty much only use it for cakes and extra meat, and bread.
Anyway, I torted the cake, decorated it and gave it to a friend for a last minute cake, she said it was spectacular...very moist and full of flavor...
I think that somebody that has taken a "chef" course may have some solid facts, but I use my freezer as much as I can. Baking, and then freezing the week prior, and then pulling it out and torting, decorating.
I think that if you pull it out and see anything like freezerburn, you will know..
Just a thought...
I would think that as long as you had it wrapped up good and not exposed to too many other foods, you should be fine. I would go ahead and take it out.... like it was said before, you should be able to tell. I might even take a small bit off to taste..
I almost always bake ahead and freeze cake layers, double wrapped in plastic wrap then in a zipped freezer bag. I think they torte better when slightly frozen.
Can you snitch a little off your cake to see if the quality is still good?
Most of the recipe's I have state the cakes can be frozen for 2-3 months. So your cake should be fine if it was wrapped properly.