To Freeze Or Not To Freeze???

Decorating By brightstar Updated 10 Jun 2009 , 1:05pm by brightstar

brightstar Posted 10 Jun 2009 , 12:51am
post #1 of 3

I am making a topsy turvy with Maderia cake for Saturday. Trying to keep from being pressed for time I have some already cut and crumb coated. I'm going to be using fondant. Would it be best to go ahead and cover now or freeze until Friday and let come to room temp, then cover ? If I freeze will it make the cake dry out?

2 replies
cylstrial Posted 10 Jun 2009 , 1:52am
post #2 of 3

I have never made a Maderia cake before, so I'm not sure if it would dry out or not. Most cakes would dry out.

You can definitely freeze the cake without any trouble. In my opinion, freezing actually makes the cake more moist. If you decide to freeze it, you definitely have to let it come to room temperature before you cover it.

=o) Good luck!

brightstar Posted 10 Jun 2009 , 1:05pm
post #3 of 3

thumbs_up.gif Thanks Cylstrial,
I found the maderia recipe in a book of Debbie Brown's. If i'm not mistaken , it states that it can be baked and stay out as much as 2 weeks. This gives you a week to decorate and a week for it to be eaten. I tried it and I have to say it's very good in flavor. It's a pound cake consistency, which is good when stacking cakes.

I found a recipe for a chocolate one on line. Try this link
www.desserts-recipes.com/chocolate-dessert-recipes/chocolate-madeira-cake.php

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