Freezing!

Decorating By butterflyX Updated 20 Apr 2010 , 12:19am by mamawrobin

 butterflyX  Cake Central Cake Decorator Profile
butterflyX Posted 19 Apr 2010 , 7:50pm
post #1 of 3

What is the best way to freeze cakes, should it be crumb coated 1st, does it need to be wrapped up, etc etc?

2 replies
 catlharper  Cake Central Cake Decorator Profile
catlharper Posted 19 Apr 2010 , 8:06pm
post #2 of 3

I just let the cake cool, torte it if necessary, then wrap the layers seperately in Press and Seal. When I'm ready to ice it I just remove it from the freezer, fill, crumbcoat and then ice. If I am covering with fondant I allow the cake to come to room temp (about 2 hours) after crumbcoating (this also gives time for the cake to settle and any extra filling to do the splooshing thing) before covering with fondant. HTH

 mamawrobin  Cake Central Cake Decorator Profile
mamawrobin Posted 20 Apr 2010 , 12:19am
post #3 of 3

I wrap mine in plastic wrap two or three times then wrap in foil. I don't crumb coat before freezing.

Quote by @%username% on %date%

%body%