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

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

bct806 Posted 3 Jul 2013 , 7:42pm
post #121 of 141

I just recently froze a cake for the first time. It turned out so well and was much easier to work with!

yortma Posted 4 Jul 2013 , 1:45am
post #122 of 141
Originally Posted by Nalgh3 

I read that red velvet doesn't freeze well (becomes too moist?). I was planning to make that for this weekend and try the freezing method for the first time. Should I stay away from freezing if it's red velvet or does it not matter what kind of cake it is?



I too freeze most of my cakes. I have frozen red velvet cake without any problem.  

Jeff_Arnett Posted 4 Jul 2013 , 4:21pm
post #123 of 141

When I use my upside down icing method, I always freeze my layers at least overnight before handling them....so much easier to work with and I agree with everyone else that it make the moisture more even throughout the cake.  I cool my layers about 10 minutes, level and wrap completely in plastic wrap....I don't usually let them cool any longer but rather they go straight into the freezer.  I also like to freeze uniced cupcake at least a few hours/over night as well....make coring the centers for filling much easier and cleaner.

mrsgreshcakes Posted 7 Jul 2013 , 3:17am
post #124 of 141

Can I get some clarification here, especially since I have a wedding and birthday cake both due on Saturday???


Going on the assumption that I will be torting and leveling the cakes before I wrap and freeze them, 


Q1.  Do you defrost the cakes before damming and filling them, do you do this step with frozen cake?  Which is better?


For fondant covered cakes:


Q2.  Do you apply the buttercream coat (for fondant cakes) when the cake is defrosted or when frozen?  Do I refreeze at this point?


Q3.  Do you apply the fondant when the cake is cold (assuming it's defrosted by this point) or after it has come to room temp?


Q4.  Do you have an issue with bulges or condensation?


For buttercream or ganache covered cakes:



Q5.  Do you apply the buttercream or ganache when the cake is defrosted or when frozen?


Q6.  Do you have an issue with moisture or bulging?


Some of these may have been covered, but with 9 pages in this thread, it was hard to keep track.


Thank you in advance for all of your help and feedback!!!

Jeff_Arnett Posted 7 Jul 2013 , 5:51am
post #125 of 141

I pretty much ice my cakes just in buttercream....I can ice them smooth enough that everyone thinks they are fondant.....so I will attempt to reply to that section of your questions dealing with buttercream.....



Q5. Do you apply the buttercream or ganache when the cake is defrosted or when frozen?


I ice my cake frozen, not crumb coat, just a thick layer of icing, then smooth.  Once smooth, I return them to the cooler at least 2 hourse before I begin to work on them.



Q6. Do you have an issue with moisture or bulging?


No, I do not....because my cakes stay in the cooler right up until time to box and deliver, sometimes they will sweat a tiny bit, but it usually dries fast and it's never been a problem.

sweetbeesbakery Posted 21 Oct 2013 , 5:47am
post #126 of 141

AHow do you all suggest I go about freezing cupcakes? Its kinda hard to wrap each individual cupcake.. Could I just put then in double later Ziploc bags with as much air out possible? Any suggestions are welcome! Thanks

mrsgreshcakes Posted 21 Oct 2013 , 6:15am
post #127 of 141

I've always got a batch of cupcakes in my freezer, simply because I'm a home based baker that has a full-time job (just starting out).  It allows me to fill a last minute order quickly.  I end up not keeping a batch in the fridge longer than a week because they get sold.  A ziploc freezer bag is just fine.

sabrinassweets Posted 23 Oct 2013 , 6:30am
post #128 of 141

Another cake freezer here! ;) And yes I stick cupcakes in the freezer too, a dozen will fit in a gallon ziplock, I try to get as much air out as possible before zipping bag shut, but they turn out just fine! :D

klan30 Posted 23 Oct 2013 , 4:20pm
post #129 of 141

For those who torte, fill and frost while still frozen or partially frozen, do you have issues with sagging.  Sure everything is firm and lovely when it's cold but after coming to room temp don't things start to squish and droop?

-K8memphis Posted 23 Oct 2013 , 4:28pm
post #130 of 141

once in a blue moon i will get an air bubble where the icing floats away from the surface of the cake--aka cake farts -- but if i remember to put inconspicuous air holes in the icing through to each cake layer -- it remedies that problem for me.


i torte & fill my cakes, freeze, then ice them frozen and store in the fridge till delivery --i mostly use fillings that have to be kept cold too--

celticcat Posted 28 Oct 2013 , 6:41pm
post #131 of 141

I have my son's wedding cake to make this weekend, and deliver the next weekend 3 hours away.  I was planning to freeze the cakes, pull them out to frost with BC, refreeze decorated, then transport them 3 hours away on dry ice the following week.  Do you agree this will work? And might anyone have better ideas to offer?

maybenot Posted 29 Oct 2013 , 12:11am
post #132 of 141


Originally Posted by celticcat 

I have my son's wedding cake to make this weekend, and deliver the next weekend 3 hours away.  I was planning to freeze the cakes, pull them out to frost with BC, refreeze decorated, then transport them 3 hours away on dry ice the following week.  Do you agree this will work? And might anyone have better ideas to offer?


I have a "one freeze" rule [developed after having had a cake that had been frozen twice and not liking the result--I thought it was mushy], so I don't freeze the layers after baking them on those occasions when the decorated cake will be frozen.  After baking, I allow the layers to cool completely and then I wrap them in saran.  I place them in the fridge to firm up [for at least an hour] and then split & fill.  I crumb coat the tiers and let them settle at least overnight then finish decorating & freeze.


You can go the dry ice route, but I wouldn't bother [you need good ventilation in the car so that carbon dioxide doesn't build up].  3 hrs. would be about the right time for defrosting, so they should be in great shape on arrival.

celticcat Posted 29 Oct 2013 , 2:44pm
post #133 of 141

Thank you 'maybenot'.  I appreciate your help.

soledad Posted 23 Nov 2013 , 1:48am
post #134 of 141

Thank you all for the tips!!!

m1225 Posted 23 Nov 2013 , 3:14pm
post #135 of 141

Do I freeze the cakes in the cake pan or out of the pan? It seems it would be easier to leave it in the pans but if it does something to the cake then I won't leave it in the pans. Can someone tell me which way to freeze my cake. Thanks.

morganchampagne Posted 23 Nov 2013 , 5:29pm
post #136 of 141

AI'm not sure what you mean...but I only leave my cakes in the pan for 10 minutes then turn them out. Let them cool a little more and wrap them in plastic wrap and cover in foil to freeze. I never freeze them in the pan

OConnor M Posted 7 Apr 2014 , 6:19am
post #137 of 141

AThanks that was helpful! I will try this this week :-D

nancylee61 Posted 7 Apr 2014 , 8:19am
post #138 of 141

AI just made a big cake. After baking each layer, I froze them. Took them out a few days before, leveled, torted and filled them, crumb coated them, and frozen them again. Took them out the day before, SMBC on them, decorated them and outside on my unheated porch, just above freezing, all night. Transported cool, then when stacking using the SPS. System, which was already in the tiers, The icing on the bottom tier cracked in a number of places. They weren't big cracks, they were tiny hairlines, but I could see them.

Thankfully, in a cake of this style, they were easy to camouflage, but if this was a super smooth BC cake, it would have been a disaster! I got some good advice, like it can't go from freezer right to room temp, and maybe the stacking did it, but Maybe it was the transporting that did it? Any other ideas would be helpful! thanks, Nancy [IMG ALT=""]http://cakecentral.com/content/type/61/id/3216233/width/350/height/700[/IMG]

christinaxx Posted 21 May 2014 , 7:45am
post #139 of 141

do you know how long you can freeze it for and still be moist?

christinaxx Posted 21 May 2014 , 7:48am
post #140 of 141

what kind of plastic wrap do you use? and what if im covering it in fondant?

purplekupcake Posted 26 May 2014 , 7:30pm
post #141 of 141

AHi...I was wondering how about cakes that are soaked with an alcohol syrup? Do you soak them before or after freezing?

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