Baking Ahead

Decorating By ebrookem Updated 1 Jul 2009 , 9:45pm by anamado

ebrookem Posted 1 Jul 2009 , 8:52pm
post #1 of 7

I'm sure this has been covered, but my searches aren't pulling anything.

I'm hosting a b-day party on Friday. The last batch of cakes is in the oven as I type. I've wrapped the first batch in plastic wrap and put them in the freezer. One Yahoo answers page I found said to put a HOT cake directly into the freezer to keep it moist. Other answers said to let them cool completely (this is what I did because I did it before searching.) Some answers said to decorate frozen, while others said to let thaw before decorating. What about leveling? I was so tired when I finished last night that I stuck them in the freezer unleveled. It seems like it would be easier to level them frozen, anyway. I'm not very good at leveling! icon_biggrin.gif

Anyway, TIA!

6 replies
DeeDelightful Posted 1 Jul 2009 , 9:05pm
post #2 of 7

I've read that you let the cake cool about 10-20 minutes (not all the way cool) then freeze. I still think yours will be fine. you can torte while frozen (probably easier). i haven't decorated a frozen cake (I suppose it would depend on your icing and if it can stand any extra moisture). i would say let them thaw, then crumb coat, refrigerate until crusted, ice and decorate.

DeeDelightful Posted 1 Jul 2009 , 9:06pm
post #3 of 7

I've read that you let the cake cool about 10-20 minutes (not all the way cool) then freeze. I still think yours will be fine. you can torte while frozen (probably easier). i haven't decorated a frozen cake (I suppose it would depend on your icing and if it can stand any extra moisture). i would say let them thaw, then crumb coat, refrigerate until crusted, ice and decorate.

Liz-81 Posted 1 Jul 2009 , 9:19pm
post #4 of 7

I would say cool it compleately, if you freeze it while still warm, you risk getting a lot of ice on the cake - and then it'll just get soggy....and you also risk ruening other foods you have in the freezer...

valleyscakes Posted 1 Jul 2009 , 9:30pm
post #5 of 7

i put all my cakes in the freezer as soon as they come out of the oven, (usually because i'm running short on time and i need them to cool down as fast as possible) but every body always talks about how moist my cakes are. i have never had a problem with extra moister or my frosting not working with it. the last 2 cakes i did i did NOT freeze them and i noticed they were not as moist. Ok and for the leveling i would wait till it thawed a little bit which does not take long, it makes it easier to cut through it when its soft. i also crumb coat when my cakes are frozen and if im not using fondant i stick i back in the freezer to harden up before i begin frosting it and decorating, with fondant i just stick it back in the fridge because i dont want to much moister. hope that helps

valleyscakes Posted 1 Jul 2009 , 9:31pm
post #6 of 7

i put all my cakes in the freezer as soon as they come out of the oven, (usually because i'm running short on time and i need them to cool down as fast as possible) but every body always talks about how moist my cakes are. i have never had a problem with extra moister or my frosting not working with it. the last 2 cakes i did i did NOT freeze them and i noticed they were not as moist. Ok and for the leveling i would wait till it thawed a little bit which does not take long, it makes it easier to cut through it when its soft. i also crumb coat when my cakes are frozen and if im not using fondant i stick i back in the freezer to harden up before i begin frosting it and decorating, with fondant i just stick it back in the fridge because i dont want to much moister. hope that helps

anamado Posted 1 Jul 2009 , 9:45pm
post #7 of 7

I have frozen my cakes but only after completely cold. It's not a question of how moist it could get but because a hot cake would spoil all the food around them. Things would start thawing and then freezing again! I'd never dare....

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