I hate that I am debating this 
- but seriously, steam is loaded with bacteria?
Moist cake is moist cake, whether it is moist due to thawed steam particles, moist from adding simple syrup, moist from using a lot of pudding in the mix,...
Moist environments make it easy for bacteria to multiply, I got it. Still, not thinking I'm going to sick over a moist cake - unless it's been sitting out for a week.
And even then.. you probably won't get sick. Bacterial growth is opportunistic... it CAN form yes, but will it always form? No.
Still.. there are safe food handling processes that we as business owners have to abide by. I always thaw in the fridge. It reduces condensation and it's gentler on the product. I always freeze when completely cooled because then there is less moisture in the product and less large ice crystals will form and preserve the internal structure of the cake.
Freezing a hot cake will raise the temp in your freezer too and I don't want to pay for more electricity than I need to.
I hate that I am debating this
- but seriously, steam is loaded with bacteria? Moist cake is moist cake, whether it is moist due to thawed steam particles, moist from adding simple syrup, moist from using a lot of pudding in the mix,...
Moist environments make it easy for bacteria to multiply, I got it. Still, not thinking I'm going to sick over a moist cake - unless it's been sitting out for a week.
Then I would be dead cause I put syrup on my cake..and it takes me a week to finsh it and I dont put it in the fridge.. Actually the longer it goes by the syrup gets all around the cake making it even tastier.
Edna
Still.. there are safe food handling processes that we as business owners have to abide by. I always thaw in the fridge. It reduces condensation and it's gentler on the product. I always freeze when completely cooled because then there is less moisture in the product and less large ice crystals will form and preserve the internal structure of the cake.
Exactly my point jeanne, thank you. 
Moist environments make it easy for bacteria to multiply, I got it. Still, not thinking I'm going to sick over a moist cake - unless it's been sitting out for a week.
Then I would be dead cause I put syrup on my cake..and it takes me a week to finsh it and I dont put it in the fridge.. Actually the longer it goes by the syrup gets all around the cake making it even tastier.
Edna
You eat your own cakes? LOL! I had some leftover banana cake that I made for my FIL that had been sitting out for 3 days - it was still so moist! 
Hi everyone, I'm a biologist and what i have to say about this is that, its ok to freeze your cake while warm. Baking kills most bacteria. remember that its impossible to eat something that is bacteria free! The minute that cake is out of the hooven, its contaminated. You will allways have a small % of bacteria in every food. Bacteria will develop in a frozen cake after it is to room temperature but so it will in a cake that is freshly bake. 
shorty56 wrote:
honestly, if you weren't prepared to handle that many cakes in a day, you should have turned one or two down.
CakesbyCathy commented this note of contention was uncalled for... I'm 100% in agreement! That particular response stood out for me as well. I'm sure by now the OP is not quite sure what her question truly was!
Summernoelle, I'm a listmaker as well and find that it helps me stay on task and, in the end, actually produces a better cake. Good advice.
edited for typo
awwwwwwwwww mannnnn, I guess the best thing to do is add "bacteria" to my ingredients label 
I should get me a microscope, I wanna see what these little buggers look like........
No, I'm not a germaphobic, I also eat raw cookie dough and cake batter. Just having a little fun with you all.
Thanks for the info Cmaysa! What part of Portugal are you from? All 4 of my Grandparents were born in San Miguel, I'd love to visit someday. They're all gone now, but I remember some great stories about their "Country".
I'm a biologist too and would never recommend that someone tightly wrap and then freeze any hot food. I have harped on it before in this thread:
http://www.cakecentral.com/cake-decorating-ftopict-610054-.html
...I wonder how many times a food borne illness has been traced back to a cake because it was frozen while still warm and thawed in the fridge...
You should see what bed bugs look like under a microscope! I almost never wanted to sleep again after seeing that! lol.
Sillyjodes: Well as you said in your other forum post, freezing does not kill bacteria of course not. They stay inactive. What i mean is that a frozen cake does not have more bacteria than a fresh cake. The thing about freezing hot food is that the heat can increase the temperature inside the freezer allowing pre existing bacteria in other items to develop.
I just want to add, that i dont freeze my cakes. I bake from scratch and allways fresh. But not because i'm worried about bacteria but cause it affects the texture and structure of the cake. i prefer them fresh. If i was worried about bacteria i would take the cakes to my lab and criopreserve them, that should kill those little bastards! 
Bacteria are a part of life. I am FAR more concerned with mold growth than with bacteria in/on cakes.
And for the laypeople discussing this issue, you should note that "bacteria" is the plural form of "bacterium." I hate seeing errors in subject-verb agreement when people use the word "bacteria."
Bacteria are everywhere. <~~~~ Correct
Bacteria is on my cake. <~~~~ INcorrect
Thank you for your attention in this matter. Now you may resume your discussion.
LOL
Yeah, it's kinda silly, huh? I have to realize that it can be like debating Republican over Democrat - a strong opinion that is not likely to change one's mind.
Once you've searched high and low for the perfect recipe to suit all of your needs--great taste, moist, with the crumb that suits your preference (for me it's dense for carving)--it would take an army to get you to change it.
I've tried everything, and freezing a cake while still warm (not hot) was my best kept secret. That, and using coffee creamer in place of part of the water. Dense without being hard; dense without being dry. A crumb that sets me apart from store bought cake.
I suppose if you stick to one method you wouldn't notice a change in structure...
I think too that it depends on your method. The recipe I use for chocolate cake doesn't like to be frozen if it's even a little warm (it hardly likes being frozen at all and if I *must* I overbake it just a teeny bit to compensate). The ice damages the structure and it has almost no crumb. It's gross. Well it tastes good... it's just not a cake you want to slice.
I think a mix cake (doctored or not) would fair better frozen than some scratch cakes because of the emulsifiers in them. That's just my thought on it.
[quote="Cakepro"]I hate seeing errors in subject-verb agreement[quote] Man..I was born with a red pen in my hand. When I am sending email and chatting online, all formality goes out the window. No spell check, no punctuation, other than necessary commas and periods....and rarely do I capitalize. Sometimes, I have to check myself as to how I am composing my messages!
Hi Everyone,
I wanted to thank you all for you responds to my question. I also have a full time job plus I do cakes on the side as well so trying to get 5 cakes into my busy work schedule all due on the same day is quite fun,LOL, not! I work 12 hours in a day plus do cakes when I come home so it can be hard to manage. But I did get it all done! I love making cakes so if it makes me go crazy then it is worth going crazy for. I found it very interesting how the topic got changed from 5 cakes due on the same day to warm cakes put in freezers develops baterica which I can't spell either so I probably got that wrong. Overall I did gain important information that I didn't know about. Again thanks for all your insights and comments!
Dena's Sweet Delights
www.denasdelights.com
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