Has Anyone Frozen A Boxed Cake?

Decorating By erilay Updated 1 Dec 2009 , 12:16am by browniebatterer

erilay Posted 30 Nov 2009 , 3:26am
post #1 of 6

Just wondering if it is going to come out spongy? I have a ton of work this week and am trying to do things in steps. THanks.

5 replies
debster Posted 30 Nov 2009 , 3:38am
post #2 of 6

I use Duncan Hines chocolate fudge and pillsbury yellow and white and freeze them all the time. Those three stay extra moist. The Duncan Hines white doesn't for me though, so I use the Pillsbury, those are tried and true for me that work . Just wrap well. I use the freezer saran blue wrap and then foil over that. Stays fine for like 2-4 weeks.

erilay Posted 30 Nov 2009 , 3:54am
post #3 of 6

of course I have a yellow DH. At least it is not white. It is the butter golden recipe. SO I am going to go for it then.

indydebi Posted 30 Nov 2009 , 3:55am
post #4 of 6

all the time. every cake. always.

SweetRenaud Posted 1 Dec 2009 , 12:05am
post #5 of 6

I use Betty Crocker here and freeze everything. I bake all my cake at the beginning of the week and take them out as I need them!! I double wrap in seran and place on a board in the freezer.

browniebatterer Posted 1 Dec 2009 , 12:16am
post #6 of 6

I have, it's fine. Just don't unwrap it until it is completely thawed, so that the water stays on the plastic wrap.

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