Lastweek I posted on here asking about freezing cakes.. I was told, yes, many times. So I baked my cakes, carved my car and put a couple of smaller 'test' cakes torted and into the freezer.. I wrapped them 3 times with saran, and twice with thick aluminum foil.. I brought one out today and cut it in half. I let one half defrost at room temp and the other one in the aluminum foil.. First I have to say.. HOLY MOIST! It was just chocolate cake with buttercream but it tasted like a frozen Ho-Ho. It was delicious.. It did not fall apart, it was much more dense than before I put it in the freezer.. It was thick and moist.. I think I'm freezing all of my cakes from now on..

I know that those who do this all the time are saying 'No Poo stupid' but I'm posting solely for those who haven't frozen a cake but want to.. They were just normal cakes, no fondant... Just buttercream. And they are delicious! Next I'm going to freeze a fondant cake and see how it turns out..

Don't be afraid to freeze a normal cake... It DOES work and it IS SO TASTY!

that sounds encouraging! im gonna hav to try it! im a beginner and im happy if i could just get my cake completely level and buttercream smooth! lol if i could get it to as moist as you say then that would just make my day!
How long did u leave it in the freezer? and was it better when u defrosted while it was still wrapped or was it better when u defrost with the wrap taken off?

Thankx!

and i'll say this just to help the OP save on costs. i wrap my cakes with one layer of saran wrap and that is it before i put it in the freezer (for days at a time)! and i have the moistest, most delicious cakes (IMHO)

'no poo stupid'

Angelina, congratulations on freezing those cakes. Although I'm a newbie as well, I'm actually considering getting a small stand-up freezer. The more obsessed I get with cakes, the more stuff you end up needing...sigh... My fridge/freezer is a side-by-side with ice and water in the door. Until cakes, I LOVED my freezer with the ice in the door--never had one before. Now, my darling freezer is too narrow, boo hoo.

When you are the only person doing this out of your home, freezing the multiple layers is about the only way you can get large cakes done without staying up 50 hours. I have only frozen cake, or cake with BC as the filling. I haven't frozen a crumb-coated, or completely buttercream covered cake. I've heard that fondant must shed the condensation. Everyone says to leave wrapped until fully defrosted so the condensation ends up outside the cake.

tanu -- as far as level cakes and getting BC smooth, I've learned some really good tips. I'll private message you.

We taste no difference between the unwrapped and the wrapped as it defrosted.. But we think the taste of the chocolate is richer since it's been frozen.

Thank you UpAt2am and kansaslaura, the reason I wrapped it so much is because I wasn't putting it in a regular fridge freezer, I put it in a chest freezer so I thought cause it's a deep freeze it might need protected better... Still learning.. ~ Oh and the layers they were once every direction with the aluminum foil, but it's a very long car cake so I wrapped it once long ways bottom and top then around the car with two pieces..

I only froze these for four days, the car cake will be frozen for 7.. Since two of my kids are in school but the youngest is at home I wanted to bake the cakes and put them in the freezer so that at least that part was done because a 4yr old doesn't let you get much done during the day when he's bored..lol The cake is due on thursday so I wanted to get as much done as I could and ready so that I wasn't rushing on Tues, Weds, Thurs(when the cake is due)

Apti, that's what I have, a chest freezer.. It's not a humongous one but it's roomy..

So UpAt2am and kansaslaura are you saying no foil? I thought that if I didn't wrap in foil it could get freezer burn.

tanu -- as far as level cakes and getting BC smooth, I've learned some really good tips. I'll private message you.[/quote]



thank you so much for the offer to pm! i guess you saw the one pic i have uploaded and figured oh yea she needs help! haha....ill be waiting

I might put a layer of foil around it if I was going to leave it in for over a week or so--but for a couple of days I'd just use the plastic wrap.

I agree, freezing a cake (before decorating) makes the cake moist and easier to work with. I do that all the time. But I wouldn't freeze a fondant-covered cake because as it comes back to room temperature, the fondant sweats, so if you have any buttercream or royal icing details on top of the fondant they disappear because of the condensation. And lately I haven't even been refrigerating my fondant-covered cakes (I use non-perishable filling) because I find that it causes blow outs - air that is trapped under the fondant to litterally rip through the fondant as it comes to room temperature.

yep, i've never used foil, but then again i've never frozen for more than 4-7 days. typically, i bake everything on tues./wed., fill and stack and crumbcoat wed. night, ice and smooth all of the cakes and make gumpaste decos (so they can start to dry) on thurs., and then decorate all of them on friday/sat. morning. i also do 6-8 cakes a weekend on average and most of them are two tiers or more. so one day of doing everything just wouldn't cut it

oh and i bake, let cool, level, and then wrap in saran wrap and stick in freezer. once frozen i fill and stack and trim (if needed), then crumbcoat. after it's crumbcoated, i stick in fridge. this way it comes from frozen to just cold. then i ice the cake and wait for it to crust. to speed the crusting process along, i have a dehumidifier and put it in a closet with the cake that is needing to crust. it crusts in 15-30 minutes flat!!! once smoothed, it goes back in fridge til i'm ready to decorate and stack. after it's completely decorated and stacked and finished, it goes back in the fridge til delivery. i love delivering a cold cake. it will come to room temp at the event/vanue/etc.!!! i also use tons of perishable fillings so that's another reason why i fridge so much! HTH!

Im still confused...pls forgive my slowness . Is it better to let the cake thaw in the wrap or should the cake be removed from the wrap to thaw? Im a little phobic about any cake going anywhere near a fridge or freezer so I would love to prove myself wrong and try this "cake freezing" thing this weekend.

Thanks a bunch
Stacey

I always thaw mine wrapped. If not, it will loose moisture.

I would just caution about stacking too many fresh (meaning unfrozen) layers on top of each other in the freezer. The bottom layer bears the weight of the other layers on top of it and can get smooshed. (If the cake is already frozen, it doesn't matter how many cakes you pile on top of it.)

Thank you all for so much information. Is there a book that I can buy that teaches this tech.??