I would like to make an Easter basket cake for this weekend - but need to start it now - unfortunately I will probably need to freeze it so it doesnt get stale & hard ----- is this possible once the cake is made - decorated and completed - can I freeze it????? If so how the heck would it be when I took it out? Has anyone tried this??? I guess the best way to find out is to just do it right. LOL.... Thanks everyone!!!
I have done this before. I froze the cake then wrapped in plastic wrap about three times and popped it back in the freezer. An emergency postponed our party. We rescheduled one week later and the cake was fine. I took it out of the freezer and removed the plastic wrap so the buttercream didn't peel away as it thawed. I let it thaw on the counter probably took about 2-3 hours for it to completely thaw. I was worried that the colors would bleed as it thawed but I didn't have any trouble that myself. Good luck...
you definitely can, grocery store bakeries do it every day. But definitely take mamawrobin's advice on freezing then wrapping in plastic wrap once frozen and on the thawing out. Definitely the best way I have found to keep it fresh.
I let it thaw on the counter probably took about 2-3 hours for it to completely thaw. I was worried that the colors would bleed as it thawed but I didn't have any trouble that myself. Good luck...
Does the cake thaw better on the counter or in the refrigerator? I have a frozen cake and was thinking of putting it in the fridge overnight as I am a bit worried about bacteria if I leave it out on the counter...
You can certainly thaw in the refrigerator. Since I was going to be serving my cake in just hours after removing it from the freezer I just left it out. Besides, I don't refrigerate my crusting bc cakes anyway as they are non perishable. You have to leave it unwrapped while thawing and an unwrapped cake can/will adsorbe odors in the fridge. But you CAN thaw in the refrigerator.
Sorry to jump on the OP's thread but, i want to freeze the tiers of a wedding cake a week before i cover with fondant and stack to help save time (and stress) how long can a cake be frozen for? how long should i freeze it before wrapping it and putting back in the freezer? how do you know when its fully defrosted and should i put on a fresh layer of BC after defrosting but before putting on the fondant? sorry for all the questions but i NEED to get this one right!
for the OP, if you want to thaw in the fridge...stick the frozen unwrapped cake into a cardboard cake box (the cardboard will actually absorb odor keeping it from seeping into the cake)..also a nice fresh box of baking soda on the shelf next to the cake won't hurt !
katies_cakes- you can freeze a cake covered in fondant depending on what kind of fondant you use.....I've read many success stories (with even some pretty intricately made fondant items like roses and highly detailed accesories before frozen right along with the cake) ........people had good success with MMF and also with Satin Ice fondant HTH
Khalstead, i use homemade fondant, not MMF though. (its fondant icing sugar, glucose sp? and water.) not too bothered about freezing with the fondant on(although it would save more time) i just want to torte and crumb coat it, then freeze for about 5-6days. thankyou for your help.
I have done it, fully frosted, decorated (all buttercream with fondant decorations) and it came out GREAT! the taste and moisture were good.
ADont u just love cake central :-)))