I doalot of cakes that have the bold/darker colors. I have someone wanting 3 cakes for a time Im going to be out of town. Im just wondering how to freeze or if they are freezable without bleeding and the best way to do it. I put all my cakes on cake boards with parchment paper over the board and then in a cake box with a window in the top of the box. To freeze these for them to be ready to go for this person,what would be the best way?
hmm ... not sure about the color bleeding, but I can tell you how I freeze my cakes.
I wrap the box in clear wrap first, then wrap it in a layer of wax paper, then a final layer of alum foil. (gift wrapped like a present)
then when it's time to thaw, I move it to the fridge a day before (still wrapped) then out to the counter (room temp) the day of. I unwrap it when I move it out to room temp.
I have done this with buttercream icing & royal icing, a variety of colors.
Thanks I will try that.
Instead of freezing, if I need a cake on a Saturday and can have it baked and ready the Wednesday before, what is the best way to store it until then or is freezing the best option?