Can I Freeze A Cake?

Decorating By hailinguk Updated 18 Nov 2009 , 6:15pm by bashini

hailinguk Posted 16 Nov 2009 , 6:46pm
post #1 of 20

Hi There,

I have 2 cakes to make for Friday but have limited time on Thu to bake them.

Can I bake them tonight, wrap and freeze?

If so, would I put syrup on the cakes before or after I freeze?


19 replies
Texas_Rose Posted 16 Nov 2009 , 6:49pm
post #2 of 20

It works fine to freeze cakes. I never use syrup so can't help with that part icon_biggrin.gif

bashini Posted 16 Nov 2009 , 8:12pm
post #3 of 20

Hi, you can freeze the cakes. When you thaw them, you will see how fresh and soft they are. Just like a freshly baked cake. I would brush the syrup after they are properly thawed. icon_smile.gif

hailinguk Posted 16 Nov 2009 , 8:25pm
post #4 of 20

Thanks Ladies.

Bashini, I forgot you were on this one too! I replied to your post on my thread on the BSG forum!

Hope you're well.


bashini Posted 17 Nov 2009 , 11:09am
post #5 of 20

Nice to see back online Hailinguk. Didn't see you for a long time. icon_smile.gif

I'm keep well, Thanks! and hope you are fine too! icon_biggrin.gif

flamingobaker Posted 17 Nov 2009 , 11:58am
post #6 of 20

Be sure to keep the cakes wrapped until they are completely thawed. That way the condensation stays on the wrap and not the cake! icon_smile.gif

hailinguk Posted 17 Nov 2009 , 11:59pm
post #7 of 20

Perfect, thanks.

I have 2 Birthday cakes (both 2 tiers) to make for Friday...

If I bake all 4 cakes tomorrow, should I wrap them in cling film and leave on the counter overnight or wrap them in cling film and put them in the fridge overnight? Do I need to wrap in cling film at all?!

Then, once they are fully decorated on Thursday, how should I store them overnight? In the fridge or on the counter?


bashini Posted 18 Nov 2009 , 10:06am
post #8 of 20

You need to wrap them really well in cling film and leave them on the counter. Decorate them and put them in white cake boxes. I store my cakes in these boxes when they are decorated and ready to go. icon_smile.gif

hailinguk Posted 18 Nov 2009 , 10:22am
post #9 of 20

Perfect, thanks Bashini.

I'm in the middle of making the HD sponge recipe I found on bsg forum.

Do you know if I can use real butter instead of block marg?

Ta x

bashini Posted 18 Nov 2009 , 10:49am
post #10 of 20

YOu are welcome! icon_smile.gif

Yes, you can. I used to make it with Anchor butter, but I felt that it is quite heavy. So I changed to Lurpack and it works great and love the taste! icon_smile.gif

hailinguk Posted 18 Nov 2009 , 11:40am
post #11 of 20

Thanks Bashini. I'm going to nip out and get some butter so I can make a lemon version later.

I want to get a head start so can I bake, cover and fully decorate one cake today and put it in a cake box ubtil Friday? Will it be OK standing on the counter for 2 and half days?

bashini Posted 18 Nov 2009 , 11:51am
post #12 of 20

Its absolutely fine. icon_smile.gif HD cakes shelf life is 7 days. So no problem! icon_smile.gif

Can I ask you what are you going to use as the filling?

hailinguk Posted 18 Nov 2009 , 12:22pm
post #13 of 20

That's great news. I was going to make:

1st Cake:
1 x 8" HD sponge with vanilla buttercream and raspberry jam.
1 x 6" Chocolate cake with chocolate ganache
Both cakes covered in sugarpaste

2nd Cake:
1 x 6" HD Lemon sponge with a layer of lemon curd and lemon buttercream
1 x 4" HD Lemon sponge with a layer of lemon curd and lemon buttercream
Both cakes covered in sugarpaste

What recipe do you use for chocolate cake? The HD version?


kaddikakes Posted 18 Nov 2009 , 1:33pm
post #14 of 20

I made two cakes on Sunday (a pumpkin spice and a white cake) I have them both wrapped in plastic wrap, foil and then put into a plastic bag. When should I take them out to be iced and decorated for a Sunday delivery. I have another cake I need to make tonight for a Sunday delivery also. Should I go ahead and freeze that one or just wrap it and either put it in the fridge or leave on the counter? I'm stressing 'cause I work full time and I want to make sure I have enough time to decorate as these are for my Church to raise money for missionaries and a birthday cake for my husband. Any help would be greatly appreciated.

bashini Posted 18 Nov 2009 , 2:47pm
post #15 of 20

Hailinguk, That's fine. I also use the HD version for the choc and lemon. they are so yummy! icon_smile.gif

MARYBETH09, have you put those cakes in the freezer? Since you have baked those cakes for sunday, it should be in the freezer. And the other cake should be baked on friday as it also for sunday. I bake all my cakes two days ahead. If you don't have time to bake on friday, bake today and freeze and take itout on friday morning. Let it thaw in the wrapping and when its thawed properly, torte, fill and decorate.

hailinguk Posted 18 Nov 2009 , 4:36pm
post #16 of 20

OK, I've made the chocolate HD sponge using half marg and hlaf butter.

What is the best recipe to use for buttercream? I normally use Humming Bird Bakerys recipe for cupcakes but not sure if there's a better one for big cakes?

thanks icon_smile.gif

jennicita Posted 18 Nov 2009 , 4:50pm
post #17 of 20

Doesn't lemon curd have to be refrigerated?

I've never used it before but thought I saw somewhere that it does...
Be nice to know for sure, too, since I wanted to try it for the first time in a couple weeks!


bashini Posted 18 Nov 2009 , 5:50pm
post #18 of 20

Hailinguk, I've posted a reply on BSG! icon_smile.gif

jennicita, I made a sheet cake on friday and iced on saturday and still have few peices left. And it taste fine. Maybe because its very cold here in UK at this time of the year.

jennicita Posted 18 Nov 2009 , 5:53pm
post #19 of 20

Cake yes, but I was wondering about the lemon curd filling?


bashini Posted 18 Nov 2009 , 6:15pm
post #20 of 20

Yes everything!!! No different taste at all!!!!! icon_smile.gif

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