I Am Freezing My Cake Right Now - For How Long??

Decorating By ZlatkaT Updated 5 Jul 2009 , 1:08pm by ZlatkaT

ZlatkaT Posted 3 Jul 2009 , 8:15pm
post #1 of 7

I am in battle with Red Velvet cakes!!! This is my third test bake....I need to add some more moisture to it (last one was tough, because it is not baked for 30 minutes as recipe says, but almost 50 minutes. I don't know why it akes so long to bake 6" cake). Anyway, I wrapped my cake and put it in the freezer. How long it should be there, before torting and crumbcoating?????? Thank you.
PS: if the freezing won't help - than the hell with RV! tapedshut.gif

6 replies
glendaleAZ Posted 3 Jul 2009 , 8:34pm
post #2 of 7

I've put my cakes in the freezer from 1 to 30 days, and they seem to taste the same.

ZlatkaT Posted 3 Jul 2009 , 8:41pm
post #3 of 7

??? I was planing to continue tonight. Would freezing for a few hours have the same result??

kakeladi Posted 3 Jul 2009 , 8:46pm
post #4 of 7

Not exactly the same results but it will help. Usually those of us who fz do it so we can bake ahead of time so the 1-30 days is a rather normal reply.
Leave it in there as long as you can, then let it sit at room temp for at least 30 minutes so it starts to defrost but is still cold. You don't really want to try to torte it while fzn solid, yet you want to leave it there long enough to 'spread the moisture' thru it.

JanH Posted 5 Jul 2009 , 2:20am
post #5 of 7
Quote:
Originally Posted by ZlatkaT

I am in battle with Red Velvet cakes!!! This is my third test bake....I need to add some more moisture to it (last one was tough, because it is not baked for 30 minutes as recipe says, but almost 50 minutes. I don't know why it akes so long to bake 6" cake).




What recipe are you using? (Recipe name or link would be helpful.)

According to Wilton, a 6" cake (3" deep pan) requires 3 cups of batter and should bake for about 35-40 minutes at 350F.

A 6" cake (2" deep pans) requires 2 cups of batter and should bake for about 25-30 minutes at 350F.

If you bake your cakes at a lower temperature, it will add to the baking time/s.

However, your baked cakes should never be tough (even with overbaking - they will be dry but not tough).

Tough cakes can be the result of several different baking errors... (Although overmixing is usually the chief culprit.)

Handy cake troubleshooting charts:

http://tinyurl.com/2p5bdu

http://tinyurl.com/6c745g

http://tinyurl.com/6lpjww

http://tinyurl.com/32goqe

Blakescakes has a very good recipe for doctored cake mix:

http://cakecentral.com/cake-decorating-ftopict-636058-.html

Cakepro has tweaked Sarah's RVC recipe:

http://cakecentral.com/cake_recipe-7377-31-Sarahs-Red-Velvet-Cake-TWEAKED.html

HTH

__Jamie__ Posted 5 Jul 2009 , 2:57am
post #6 of 7

Cakepro's tweaked RV is wonderful, and so so SO moist. And do yourself a favor. Bake at 325. It adds time, but it makes for better cake.

ZlatkaT Posted 5 Jul 2009 , 1:08pm
post #7 of 7

I was using Sarahs' (cakepro) RV. I bought oven thermometer, and my oven temperature changes all the time. So I started at 350, then it dropped to 325, I raise the temperature to 350 back again, and later I check again and it was 370. I smell the cake, edges were done, middle still wiggle....... until 45 minutes it was done. I froze the cake for 3 hours..and it was better than last time I baked. My husband says not to play with the temperature - not to change during baking. I was using 2" pan. Maybe I over mixed a bit, I noticed that this recipe batter is tougher than other regular cake mixes, when putting the batter to pan, its not pouring, I scooped the batter with a spoon.

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