I'm Devestated!

Decorating By hpotter83 Updated 2 Feb 2009 , 1:29am by BeeBoos-8599_

hpotter83 Posted 14 Jan 2009 , 5:03pm
post #1 of 25

I spent all day last week making about 10 cakes for my daughters first birthday. Her party is on Saturday. I thought I wrapped them great and I stuck them in the freezer.

Well! Good thing I checked them today to take them out and put them in the fridge cause they are ALL freezer burned!

Ugh, now I have to make them all over again. I have never had that happen!

24 replies
chutzpah Posted 14 Jan 2009 , 5:23pm
post #2 of 25

After a week? How odd? Did you taste them?

hpotter83 Posted 14 Jan 2009 , 5:24pm
post #3 of 25

Yup, after a week. I'm so confused. I tasted them and they tasted weird, so I trashed them. I guess I'll never freeze another cake again.

tiggy2 Posted 14 Jan 2009 , 5:26pm
post #4 of 25

How did you wrap them? I freeze all my cakes and never have a problem.

sugarwishes Posted 14 Jan 2009 , 5:26pm
post #5 of 25

How is the other stuff is your freezer? You may have to adjust the temp or level.

hpotter83 Posted 14 Jan 2009 , 5:28pm
post #6 of 25

I wrapped them about 5 times in plastic wrap them put them in a freezer bag. The 10 in cake didn't fit in a bag so it got hit the worse.

The rest of the stuff in the freezer is fine. I thought I did it right. icon_sad.gif

Kitagrl Posted 14 Jan 2009 , 5:29pm
post #7 of 25

Wow I freeze all my cakes and never had that happen either! That's too bad...

I do however freeze the cakes in freezers that do not keep other stuff, in general....so they don't share with other frozen foods (except maybe icings and other cake related stuff.)

TOMAY Posted 14 Jan 2009 , 5:31pm
post #8 of 25

Were your cakes hot or warm when you placed them in the bag? I have had this happen mostly because I did not let the cake cool at room temp I have never had anything frezer burn that fast . So sorry

springlakecake Posted 14 Jan 2009 , 5:35pm
post #9 of 25

yeah, that is odd. I have never had that happen . In fact I had a cake in the freeze for the better part of a year. It still tasted great.

lchristi27 Posted 14 Jan 2009 , 5:37pm
post #10 of 25

That is too bad, 10 cakes? Poor thing!

Just a thought, I wrap in saran wrap (one or two times max) and then cover in foil. Never had a problem.

SpoonfulofSugar Posted 14 Jan 2009 , 5:39pm
post #11 of 25

I feel for you....I wrap mine in plastic and then in foil...never had a problem

Karema Posted 14 Jan 2009 , 6:13pm
post #12 of 25

Did you have baking soda in the freezer? That helps wih the odors and funny taste in foods. I also use saran wrap and foil. Good Luck.

hpotter83 Posted 14 Jan 2009 , 6:59pm
post #13 of 25

You know what....I didn't let them cool all the way. Man. Thanks for the reply's...now I know what I did wrong this time.

TOMAY Posted 14 Jan 2009 , 7:03pm
post #14 of 25

If this happens again that you have to place a warm or hot cake in the freezer , let the cake come back up to room temp less its cover , add simple syurp and they will be fine. Just FYI I hat eyou had to throw all that cake out.

cakesdivine Posted 15 Jan 2009 , 2:46pm
post #15 of 25

I freeze all my cakes straight from the oven HOT! I have never had even one freezerburn ever! But I use Press N Seal. I have even used sub zero freezers before again, with no freezer burn...not sure what could have happened with yours. That is really odd.

TOMAY Posted 15 Jan 2009 , 2:51pm
post #16 of 25

Its not really freezer burn its more like moisture built up on the plastic from the steam in return you get a plastic after taste I agree press and seal does not leave such a bad taste

Deb_ Posted 17 Jan 2009 , 4:01pm
post #17 of 25
Originally Posted by cakesdivine

I freeze all my cakes straight from the oven HOT! I have never had even one freezerburn ever! But I use Press N Seal. I have even used sub zero freezers before again, with no freezer burn...not sure what could have happened with yours. That is really odd.

I'm just curious......is there any benefit to freezing them hot from the oven or is it just a time saver? (not having to wait for them to cool)

hpotter83 Posted 18 Jan 2009 , 4:34am
post #18 of 25

You guys are lucky lol. I decided just to bake all the cakes again yesterday and put them in the fridge! I could not deal with again!

Candee Posted 18 Jan 2009 , 4:50am
post #19 of 25

I put my cakes in the freezer while slightly warmed-Usually unfrosted and wrap in saran. (I tip the cake upside down onto the cake board. I line the pan when baking with wax paper, so when tipped upside down on board-the wax paper is an automatic sealer. Then, I'll put saran over that. When I first started cakin' someone gave the hint if you freeze the cake while still slightly warm, it makes for a moist cake. Sometimes-if it's only overnight, I don't even cover with saran and it's always good-both ways.

What a sad waste for you. Good thing you had time to do some more. I feel for you!

krysoco Posted 18 Jan 2009 , 5:07am
post #20 of 25

I've had problems before w/saran wrap. I don't know why. Since then, I just wrap my cakes in foil then place in a zip lock bag. Maybe it was the temp. thing b/c I always let mine totallly cool first. GL

joy5678 Posted 18 Jan 2009 , 5:33am
post #21 of 25

Ohhh, mercy! I'm glad you discovered your problem in enough time to rebake. Bless your heart, that would just do me in. I'm not sure what could have happened. I've done my cakes both ways. Cool & freeze, freeze while hot....and have never had a problem either way. I did have to redo a layer for my daughters wedding cake though. The only thing I could figure out was that I layed the cake on the floor of the freezer instead of the shelf. Since there was no air circulation the cake was as hard as my head! LOL Better luck next time. Never a dull moment in "cake land" is it?

krysoco Posted 19 Jan 2009 , 6:13pm
post #22 of 25

Oh I forgot to mention that I always "seal" my cakes. Let them dry, then wrap, and finally freeze.

PennySue Posted 20 Jan 2009 , 2:02am
post #23 of 25

I let mine sit in the pan for about 10 minutes. While they are still hot, I tip them out, line the pan with Press and Seal and tip the cake back into the pan, wrap with the overhanging P and S and freeze. Once it's hard, I take them out and wrap again with plastic and foil. I try to do this even if I'm just keeping them for a few days cuz they come out soooooo moist that unless I really want to use simple syrup for extra flavor, the cakes don't need a thing.

ziggytarheel Posted 23 Jan 2009 , 2:25pm
post #24 of 25

I was so curious after reading this friend, that I visited my friend Wikipedia. Here are some excerpts from the freezer burn entry:

Freezer burn (alternately spelled freezerburn, sometimes called frostbite) is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally induced by substandard (non-airtight) packaging....

This process occurs even if the package has never been opened, due to the tendency for all molecules, especially water, to escape solids via vapor pressure. Fluctuations in temperature within a freezer also contribute to the onset of freezer burn because such fluctuations set up temperature gradients within the solid food and air in the freezer, which create additional physical motivation for water molecules to move from their original positions.

It is possible to slow down freezer burn by filling plastic milk containers with water (leaving room for expansion) and keep them in the freezer to help maintain the temperature. Proper packaging can also help delay freezer burn because small, air-tight packaging allows local homeostasis of humidity, and, to a lesser degree, temperature, although most available packaging does not do this perfectly.

So, from reading that, I wondered about 3 things: does your freezer temperature stay constant, is your freezer full enough, and were your cakes wrapped air tight?

Maybe this will help?

BeeBoos-8599_ Posted 2 Feb 2009 , 1:29am
post #25 of 25

I freeze cakes all the time. I first freeze them solid then wrap them in about 4 layers of plastic wrap. When i need one on the fly, i just dethaw and ice them. I get the most compliments from the cakes that have been frozen. They are always extremely moist and yummy. I would think that they had some residule moisute on them and air got trapped inside the covering. Sorry to hear about this though.

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