I'm Convinced...freezing Cakes Rocks!!!

Decorating By Maria925 Updated 26 May 2014 , 7:31pm by purplekupcake

marchdragonfly Posted 18 Oct 2011 , 11:14pm
post #61 of 141

Thank you msthang1224 for starting this post! I have been very reluctant to freezing cakes and I am faced with a very busy weekend coming up the end of the month where I need two fairly marjor cakes done! After reading all of the posts, I'm convinced that I can freeze my cakes in advance and take a load of stress off since I have a full time day job and do the cake thing for friends and family on the weekends and after work! So to all of you who contributed your knowledge, thank you too!

marchdragonfly Posted 18 Oct 2011 , 11:18pm
post #62 of 141

Oops! Sorry! I addressed the wrong person in my last post! I should have read Maria925.....sorry! But to all who posted their tips and knowledge, thank you!!!

josefina20 Posted 18 Oct 2011 , 11:35pm
post #63 of 141

i will give this a try too. thanks

samgill99 Posted 18 Oct 2011 , 11:53pm
post #64 of 141

I do mine a bit differently. I cool, torte, fill, crumb coat and then freeze the cake. I mostly use fondant so I just pull out of the freezer when I'm ready to decorate and put the fondant and decorations on. I find it much easier to handle a frozen cake when I'm covering with fondant. It defrosts in no time and no one ever knows that it was frozen cause it tastes like I just baked it! icon_biggrin.gif

Bridgette1129 Posted 19 Oct 2011 , 2:53am
post #65 of 141

I have just frozen my first cakes and cupcakes! I am frosting them Friday! I hope nothing went wrong icon_wink.gif

cakelady2266 Posted 19 Oct 2011 , 3:11am
post #66 of 141

Bake, wrap well, ice frozen, poke hole in top center of cake all the way through to the cake board, allow to thaw before decorating (usually overnight).

This is my 23rd year as a baker/decorator and I swear by this, I would never do a cake any other way.

charliecakes Posted 19 Oct 2011 , 12:27pm
post #67 of 141

cakelady2266 do you unwrap your cakes before they thaw or do you leave the saran wrap/aluminum foil on

cakelady2266 Posted 19 Oct 2011 , 5:23pm
post #68 of 141

charliecakes, I don't thaw the cakes, I ice them frozen. When I take the cake out of the freezer I put one layer cut side up on the board, put some from icing on it then put the other layer cut side down then ice the entire cake frozen.

srkmilklady Posted 20 Oct 2011 , 3:54pm
post #69 of 141
Originally Posted by cakelady2266

Bake, wrap well, ice frozen, poke hole in top center of cake all the way through to the cake board, allow to thaw before decorating (usually overnight).

Thank you for the advice, but just curious as to the reason for poking the hole in the top center of the cake? icon_confused.gif

KeLs3784 Posted 20 Oct 2011 , 5:16pm
post #70 of 141

i'm also wondering- don't you need to let the cakes cool completely before wrapping?

I just froze cakes for the first time last week. Baked 3 layers (6,8,10 sq) on Monday. Decided that I wanted another layer so I baked more on Wed. I froze them all, but the initial layers came out kind of gummy, but i know i didnt let them cool as well as i did the 2nd batch.

Saulite Posted 20 Oct 2011 , 6:25pm
post #71 of 141

if you dont let your cake cool completaly, it might become soggy.
noone ever believes me that freezing cakes makes all the difference in moist cakes, but i always get complements on how moist my cakes are.
even dryish red velvet cake becomes super moise after a freezing session.

cakelady2266 Posted 20 Oct 2011 , 10:23pm
post #72 of 141

srkmilklady...poking the hole in the top helps prevent the cake "fart" bubble bulge on the side of the cake.

JJP08 Posted 20 Oct 2011 , 11:33pm
post #73 of 141

Love reading this post...I have never frozen, just refrigerated and they still came out moist, I cant imagine how good they will be when I try to freeze. Thanks for all the tips, this is a great post!!

CandyLady Posted 21 Oct 2011 , 11:54am
post #74 of 141

I have to make a bunch of cake circles to fill cake push pops...how would you freeze those in advance to keep from sticking together? Is it possible? should would help with assembly....I don't want to do the mini cupcakes because I do not think they look as nice.

erin12345 Posted 21 Oct 2011 , 1:27pm
post #75 of 141

For 30 years I have been baking, cooling, torting , filling, crumb coating and then placing in box and double bagging it before freezing. When needed, I take the box out of the bags and allow cake to thaw in the box overnight. I then finish frosting and decorating. Perfect texture every time!

cakeglitz Posted 21 Oct 2011 , 3:41pm
post #76 of 141

I ALWAYS freeze my cakes. I would never have time to do them any other way. I made my daughter's wedding cake (225 servings) and the groom's cake just a few weeks ago. I baked all of the layers the week before wrapped them really good in plastic wrap and foil and popped them in the freezer. The wedding was on Sat. I decorated the Groom's cake on Wed and placed it back in freezer and then decorated the wedding cake on Thursday. I then had Friday to help my daughter with the last minute things for the wedding. I'm proud to say that everyone raved over how moist the cakes were and I was able to enjoy a stress free wedding!! icon_smile.gif

SarahMdr Posted 21 Oct 2011 , 5:44pm
post #77 of 141

I just wanted to comment from page two or three... I completely agree about this freezing business.... I had a HUGE wedding cake to make plus additional cakes, and I baked 3 weeks ahead and froze the cakes, crumb-coated and filled. They turned out great. I have now done this numerous times!

However - I personally believe that you *should* syrup before freezing - to help keep the moisture in - I notice that when I do not do this, my cakes can be dryer. Of course it depends on the cake, but I will normally always add a syrup to a cake before freezing. Just what I do icon_smile.gif

sberryp Posted 2 Nov 2011 , 9:46pm
post #78 of 141

I have some cakes in the freezer now and wanted to know how many day in advance should I take the cakes out to ice them? The event is Sunday, but I plan on icing and filling them on Thursday and decorating on Friday and maybe a little on Saturday. I have a long drive to deliver cake. Should I ice frozen? Also can I freeze cake batter?

Karen421 Posted 2 Nov 2011 , 10:23pm
post #79 of 141

I don't ice frozen. I would take them out and put them in the fridge on Wed night, by the time you want to fill and crumb coat, they will be perfect! Yes you can freeze cake batter also! icon_biggrin.gif

cakesdivine Posted 3 Nov 2011 , 1:39am
post #80 of 141

I level fill and crumb coat semi frozen cakes. Works great. Easy to manipulate and fewer crumb issues.

BizCoCos Posted 3 Nov 2011 , 2:10am
post #81 of 141

I took mine out Monday morning, they had an initial buttercream coating on them when frozen, they were for monday early evening. (same day). I ganached the layers, then covered in gumpaste panels, it was a shoe box cake. Turned out perfect.

sberryp Posted 3 Nov 2011 , 2:59am
post #82 of 141

Thank you. The cake will still be good for Sunday if I take them out on Wednesday?

CakesByTheSugarCains Posted 3 Nov 2011 , 3:04am
post #83 of 141

WOW... I enjoyed reading all of this. I learned SO much!! I froze a cake once, but must have put my frosting and fondant on too soon, because it sweat and looked TERRIBLE! I thought I would NEVER freeze another cake.. until NOW! After reading all of this, I have learned so much and hope to try it again... Correctly this time!! Thanks everyone!!

lovecakes52 Posted 3 Nov 2011 , 3:25am
post #84 of 141

Thanks for all the posts everyone! I just put a couple small cakes into the freezer to give it a try!

I have a question though, if a cake has already been frozen once can it be re frozen again? Say for example, a wedding cake and the bride keeps the top and puts it in the freezer, will it still be good?

Marianna46 Posted 3 Nov 2011 , 4:41am
post #85 of 141

Yes, lovecakes52, you can freeze and re-freeze cake - it's not like meat, which once you thaw it you shouldn't re-freeze it. Cake is much more forgiving! Cake is your friend!

lovecakes52 Posted 3 Nov 2011 , 5:04am
post #86 of 141


Thanks so much Marianna46

Karen421 Posted 3 Nov 2011 , 1:02pm
post #87 of 141
Originally Posted by sberryp

Thank you. The cake will still be good for Sunday if I take them out on Wednesday?

Sure will! icon_biggrin.gif

PoodleDoodle Posted 3 Nov 2011 , 6:17pm
post #88 of 141

So I'm convinced to freeze but first I have 2 questions:

(1) Do butter based, not oil, freeze well?
(2) Do cupcakes also freeze well?


lyndim Posted 4 Nov 2011 , 8:47pm
post #89 of 141

Do "box cake" do better when frozen?

cakelady2266 Posted 4 Nov 2011 , 10:08pm
post #90 of 141

Scratch or box do great when frozen. Freezing also does away with the crumb coating process. I freeze cupcakes too, they do great as well. But I use foil liners not paper so I don't know if there would be a difference.

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