Carla9900 Posted 16 Apr 2010 , 2:05pm
post #1 of

I want to make a cake early, so the day that I need to decorate it, it won't take me as long, but I've never frozen a cake before. This time it will be a 6" and 9" round cake.

Can anyone give me any ideas/pointers as to what is the best way to do this, so my cakes are still moist when it's time to eat it.

Thanks!

11 replies
bashini Posted 16 Apr 2010 , 2:26pm
post #2 of

Hi, you can freeze a cake upto 3 months. If you want to fill the cake and freeze, that can be done too! But not preishable filiings. When you make the buttercream/frosting make sure the use by date is for a long time, YKWIM! icon_smile.gif

Carla9900 Posted 17 Apr 2010 , 1:44am
post #3 of

Wow I didn't realize you could freeze it for that long. That is great to know. Then when you want it thawed out, how long does it take for a 6" and 9" to thaw usually?

Thank you so much for responding.

prterrell Posted 17 Apr 2010 , 3:41am
post #4 of

I had a chocolate cake that was in the back of my deep freeze for over a year that still tasted wonderful and moist.

KarenOR Posted 17 Apr 2010 , 3:51am
post #5 of

I think they stay moister when they've been frozen. I usually fill mine before they are totally thawed and they are so much easier to handle. They are usually mostly thawed by the time I get to ice them, but not always. I could never go from fresh cake to done cake. There is not enough time ever.

bashini Posted 17 Apr 2010 , 8:07am
post #6 of
Quote:
Originally Posted by Carla9900

Wow I didn't realize you could freeze it for that long. That is great to know. Then when you want it thawed out, how long does it take for a 6" and 9" to thaw usually?

Thank you so much for responding.




I take the cakes out two days ahead. For an example, if you need the cake for saturday, take the cakes out thursday night and put them in the fridge. Then friday morning take them out from the fridge and leave them on the counter to come to room ttemperature. Then you can proceed as you normaly would. icon_smile.gif

Carla9900 Posted 17 Apr 2010 , 12:55pm
post #7 of

Thats sounds like a great plan. I think I can handle that. Do I just wrap the cooled cakes in plastic wrap? Or will that stick to cake?

Thanks.

princelyess Posted 17 Apr 2010 , 1:15pm
post #8 of

Ok, I have never frozen cake before decorating, so I too would like to know how far in advance to take the cake out of the freezer? I baked last night, wrapped and froze 9" heart cakes. If I want to torte, should I take them out now so I can have the cake done by about 5:00 pm (8 hours from now)?

Carla9900 Posted 17 Apr 2010 , 1:22pm
post #9 of

Princelyess -I copied the posting from yesterday. Hope this helps.

I take the cakes out two days ahead. For an example, if you need the cake for saturday, take the cakes out thursday night and put them in the fridge. Then friday morning take them out from the fridge and leave them on the counter to come to room ttemperature. Then you can proceed as you normaly would

princelyess Posted 17 Apr 2010 , 1:33pm

I guess I should take them out now. Hopefully they will thaw in time. They have only been frozen for about 7 hours! Thanks so much.

leily Posted 17 Apr 2010 , 3:28pm

I take my cakes out of the freezer about 2 hours before I plan on decorating. It doesn't take that long to defrost, and it gives me a chance to torte and stack them while they are still chilled (firmer cakes make for less breakage while handling them)

I sometimes only bake 2 days in advance, so i freeze them and then just use them the day of decorating.

mamawrobin Posted 17 Apr 2010 , 3:28pm

Frozen cake will thaw in about an hour at room temp. icon_smile.gif

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