Help! Waiting For Help Before I Freeze A Cake!

Decorating By lolobell Updated 21 Feb 2009 , 7:11pm by GI

lolobell Posted 21 Feb 2009 , 3:33am
post #1 of 8

Hi all!

A couple quick questions please.

1. I just made the Dreamsicle cake from Cake doctor in a train mold cake pan (The one from William Sonoma that has the 9 little cars in it)...I want to freeze this because I'm not decorating it until next Friday....Should I freeze it in the pan and just wrap the pan well in plastic/foil and bag OR take out each individual car and wrap them all seperate.
2. I just used my first frozen cake last night and although it was still moist it was rather crumby and "sticky" almost where icing it was much harder than normal. Is this typical? Or was it in my imagination?
3. do you trim your cakes before freezing or do that before you need them.

THANK YOU

7 replies
leah_s Posted 21 Feb 2009 , 3:41am
post #2 of 8

Do NOT freeze it in the pan. Get it out of the pan before it laminates itself in there.

I torte, wrap, then freeze.

Did you let the frozen cake thaw at least partially before you iced it?

mommy_of_3_DDs Posted 21 Feb 2009 , 3:41am
post #3 of 8

When I have frozen cakes in the past I removed them from the pans and wraped individually in plastic wrap twice. When I need them I let them thaw uncovered usually in the safety of my oven over night if I will be decorating in the AM or all day if decorating at night. Leaving them uncovered seems to help reduce the stickyness. I usually wait till after they are thawed to trim and/or level them to help keep in the moisture.

Good Luck!

Deb_ Posted 21 Feb 2009 , 3:45am
post #4 of 8

I would take them out of the pan and double wrap them in plastic and then in reynolds wrap.

Trim them after you freeze and before you ice.

I've found some of my recipes don't work well when I freeze, for whatever reason, I've had the "wet" problem before.

I only freeze when absolutely necessary.....if I have a lot of orders at once. I prefer not to, but sometimes it's necessary.

brandywinecakes Posted 21 Feb 2009 , 3:47am
post #5 of 8

I'm no professional, but I can tell you what has worked for me.

1. I take the cakes out of the pan and wrap them 3 times in Saran Wrap and then in freezer paper or aluminum foil and freeze individually. I would not freeze them in the pan. I would think that you would have a hard time getting the cake out of the pan once thawed.

2. I usually allow my cakes to sit out and let the condensation dry off of it before icing. Maybe that's the difference?

3. I trim my cakes after they are thawed and right before I am about to use them. I would imagine that it's personal preference, though.

Good luck!

brandywinecakes Posted 21 Feb 2009 , 3:50am
post #6 of 8

I'm no professional, but I can tell you what has worked for me.

1. I take the cakes out of the pan and wrap them 3 times in Saran Wrap and then in freezer paper or aluminum foil and freeze individually. I would not freeze them in the pan. I would think that you would have a hard time getting the cake out of the pan once thawed.

2. I usually allow my cakes to sit out and let the condensation dry off of it before icing. Maybe that's the difference?

3. I trim my cakes after they are thawed and right before I am about to use them. I would imagine that it's personal preference, though.

Good luck!

kweenofengland Posted 21 Feb 2009 , 4:16pm
post #7 of 8

slightly different topic, but for those of you who freeze cakes, how long can a cake be frozen and still be useable? i was making a baby shower cake for tomorrow and the cake has been frozen for 4 days already, but the shower has to be postponed due to an illness (please pray for the baby, he was adopted and has menegitis at 2 weeks old). The new date for the shower is unknown. also i made cake balls last night to go on the cake. they are in the fridge. can i freeze these as well and for how long? thanks! oh i have only frozen cakes for up to a week....so longer than that is unknown territory!

GI Posted 21 Feb 2009 , 7:11pm
post #8 of 8
Quote:
Originally Posted by kweenofengland

slightly different topic, but for those of you who freeze cakes, how long can a cake be frozen and still be useable? i was making a baby shower cake for tomorrow and the cake has been frozen for 4 days already, but the shower has to be postponed due to an illness (please pray for the baby, he was adopted and has menegitis at 2 weeks old). The new date for the shower is unknown. also i made cake balls last night to go on the cake. they are in the fridge. can i freeze these as well and for how long? thanks! oh i have only frozen cakes for up to a week....so longer than that is unknown territory!




I had a small, fully decorated in BC-only that I made. Made sure the icing crusted good. Then triple-wrapped in handy wrap and then put it in a sealed Tupperware brand-only container. Put it in my deep freeze. Froze at 0 deg. for about 7 weeks. I took it out, unwrapped it so colors wouldn't bleed, then left it in the Tupperware in a cool room (unheated) for the day. By nighttime, it was perfect. Couldn't taste any freezer, fresh, smelled good, looked perfect, and it was yummy.

I did this as a test because I just wanted to see...for myself. Only thing I didn't torte/fill it, but I think that part would've been okay, too. HTH! icon_smile.gif I think people here freeze the cake balls all the time, too.

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