Just wondering if anyone has ever frozen a cake-either buttercream or fondant-and then defrosted it. How did you do it and did it work?
I have frozen filled and iced cakes. BC, not fondant.
I let them thaw in a coll room in the wrapping overnight and then the next daytake it out the box and let it thaw the rest of the way. I keep the a/c in there really cool. I will get a blowout develop on the round cakes almost every time during the thaw. I just repair it and then decorate. I do not get them on squares, go figure.
icing does tend to hariline crack more during the thaw than normal.
I too have fzn many, many cakes
It's not recommended for fondant covedred but certainly doable for b,cream. Follow Sharon's suggestions.
my clients freeze their fondant covered cakes all the time (but this is after it has been used for wedding birthday etc as icing will sweat and decorations will melt) I recomend thick layer of glad wrap (plastic cling film/wrap) with a top layer of aluminiam foil placed at the very back of the freezor with only one defrost so if they plan on using it in parts they must cut it up first. then defrost for 24 hrs at room temp.
hope this helped