After an extensive search on the forum (you get a million hits when you search for "freeze" or "freezing") I have decided to ask in here (probably yet again).
I have baked 12 layers (for a four tiered topsy - my first... a bit much i think but im gonna give it a go) and read that they are easier to carve when frozen. So i double wrapped them in saran and foil and then in a plastic bag and froze them overnight.
Today i want to carve, fill and crumbcoat - but can i refreeze? I baked ahead so i wasn't so stressed out at the end of the week but now fear i have just cause myself more hassels.
I can always do the carving and all of that on Thursday night after work, but i was hoping i could do it today (sunday) and then just thaw and decorate on Friday!
You can freeze them after you fill, carve, and crumbcoat them. I would wrap them really well with plastic wrap and foil (maybe chill them a little first so the icing gets hard enough and won't get messed up when you wrap them.) Then, the night before I was going to work on it, I would unwrap them and put them in the fridge to thaw out. I've done it before and it works fine.
Thanks Jsmith. I am comfortable torting, filling and crumbcoating then freezing... my issue is with the refreezing.
These cakes are already frozen, i want to carve, fill, crumbcoat and put back in the freezer. Im hoping they wouldn't be compeletly unfrozen by the time i stick em back in the freezer.
I'm sure it wouldn't make anyone sick - but i wonder about the taste factor.
I refreeze them all the time and as long as they're wrapped well they taste fine. I think if you want to freeze them for a couple of months then some fillings will go bad by then like cream cheese. But if it's just a few days, it should be fine.
Oh thats perfect. Its just gonna be a couple of days! Thanks for your help.