Mombo Posted 11 Apr 2010 , 1:53am
post #1 of

I am attempting to bake and freeze some cakes. I think I can just wrap them in saran wrap and freeze for a month. Should I then thaw at room temp. before I tort and frost? HELP

5 replies
msulli10 Posted 11 Apr 2010 , 2:05am
post #2 of

I wrap mine in saran wrap and then tin foil. I let them defrost in the fridge in the morning and torte and frost that evening. I like to torte my cakes when they are cold - it's easier.

icer101 Posted 11 Apr 2010 , 2:10am
post #3 of

i wrap with saran wrap after letting them cool . and then with heavy foil.you can freeze cakes more than a month. lots of decorators will say the same. i just sat out for a little bit . 30 min- an hr. then torte , etc. hth

missymayflower Posted 11 Apr 2010 , 2:38am
post #4 of

Be sure to thaw still in the wrapping. That way condensation will not cause a soggy cake. Ask me how I learned this lesson, I dare you! icon_redface.gif

Mombo Posted 11 Apr 2010 , 3:26am
post #5 of

you guys are the best! Thanks for the info icon_biggrin.gif

catlharper Posted 11 Apr 2010 , 11:49pm
post #6 of

I double wrap in press and seal. Then take it out of the freezer, fill, crumbcoat and then let it come to room temp for about 2 hours and then cover with fondant. If using buttercream as the final coating then you don't have to wait the two hours.

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