I'm not one to freeze my cakes. I was asked recently if cakes that have been covered in fondant could be placed in the freezer. I don't really know the answer because I have never done it. Does someone out there know if this is something that can be done???? If so, what needs to be done to it when you defrost it?
Hi, i'm not certain but i would guess that the fondant would go a bit weird when it's defrosting, mainly because of the high sugar content.
Then again i think a lot of people do freeze a tier of their wedding cake so it could be fine :S
I have frozen two cakes with fondant( in a large box covered with plastic wrap and foil)...it does have a tendency to bleed once thawed...we thawed at room temp for several hours before serving...they still tasted great... most people did not notice the small imperfections...
I have done 2 cakes covered in fondant and 2 in bc that I froze for a week and all of them were delicious. I used mmf and a 1/2 butter, 1/2 crisco bc. I have pics of 2 of them in my gallery (the crab cake and the treasure chest cake).
I didn't have any problems with colors bleeding or odd flavors and I didn't wrap them in anything, just let them open. You just have to be careful not to touch the fondant as it comes to room temp and dries. It gets tacky and wet looking, until it comes to room temp.
Sorry for the novel, HTH.
I had a fondant covered TT cake frozen over the week-end and it was a disaster. It was Wilton fondant so I guess that is why.(Wilton in my opinion is CRAP) It was only frozen for maybe 1 to 2 hours and as it sat on the counter at room temperature one half of the cake fell off and the colors bleed like crazy.