summersusu Posted 15 Oct 2010 , 7:18pm

So i always freeze my WASC and they turn out well but now I have a request to make a pound cake in a bundt pan...do those freeze well and any recommendations for a good one and do you cut it and ice the center?

11 replies
scp1127 Posted 16 Oct 2010 , 9:04am

My homemade one does freeze well.

Debi2 Posted 29 Nov 2010 , 5:44pm

Mine does too icon_biggrin.gif

DeeDelightful Posted 29 Nov 2010 , 6:03pm

I think you can freeze a pound cake very well, if it's wrapped properly. I would suggest wrapping 2-3 times in plastic wrap and foil and stick it in a plastic grocery bag and tie it up. I don't ice pound cakes with anything other than a glaze, made with 1 lb powdered sugar and a couple tablespoons of milk or lemon juice. I wouldn't do that until after it's out the freezer and completely thawed.

ChefAngie Posted 29 Nov 2010 , 6:40pm

I wrap in plastic wrap-then shrink wrap with heat gun and freeze.
Happy Baking and Decorating,
Chef Angie

jillyscakes Posted 29 Nov 2010 , 6:59pm

Mine freezes great too thumbs_up.gif

Sharonvdberg Posted 7 Dec 2010 , 12:01pm

What do you do with it while it is defrosting? Keep it covered or open it up?

DeeDelightful Posted 7 Dec 2010 , 2:46pm

Leave it completely wrapped. Just take out the freezer and let it thaw.

-K8memphis Posted 7 Dec 2010 , 3:01pm

Here's my idea. Bake one and freeze part of it. Thaw it out and see if there's a difference in texture you can live with.

Sure you can freeze it but I think chilling butter cakes changes the dynamic unless you can pop them in the microwave to wake the butter back up. My son said it's called retro gradation when cake start going stale from chilling if memory serves.

Plus you're for sure gonna loose the nice crispy crust--my favorite part.

Now me, I do freeze my wasc--it has those great commercial properties in there to help it not only bounce back from freezing but also to stay soft after it's sliced and exposed to air for a while. Plus it's made with oil. But pound cake is just butter flour eggs right--so to me I'd much rather pop it in the oven last minute or day ahead and not hold it in the chillbox.

-K8memphis Posted 7 Dec 2010 , 3:08pm

Oh and for a good one--

Chanlette's Pound cake (with my tweaks)

3 cups sugar
2 sticks (1/2 lb) butter

6 eggs, room temperature
3 cups sifted all purpose flour (sift before measuring)
1 cup heavy cream
2 teaspoons vanilla extract

* Butter and flour a bundt or tube pan.
* Cream sugar and butter thoroughly
* Add eggs one at a time, beat well after each addition
* Alternately, mix in the flour by thirds and the cream by halves

(flour, cream, flour, cream, flour)

* add vanilla
* beat for two timed minutes

* Pour into prepared pan
* Set in COLD oven and turn heat to 350F
* Bake till done, about 70 mins, depending on your oven
* Cool 20 minutes
* Remove from pan and cool

~~About the butter--if you have a KA planetary type mixer--you can just half the stick of butter down the middle both ways and cut off little cubes--no need to soften the butter first --just let the stand mixer do it's thing--but if you have a hand held mixer--you can soften it a bit.

Sharonvdberg Posted 8 Dec 2010 , 2:38pm

Thanks everybody. What is WASC?

cakesmart Posted 14 Dec 2010 , 9:54pm

I've made mulitple pound cakes (baking ahead) and froze them with no problem. As mentioned, wrapping them is key.

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