Hi guys sorry ive posted twice now.
I am starting to receive a lot more orders now for family and friends the majority are for the weekend so i do them the back end of the week (I work part time, monday and tuesday) but a couple of orders have come in for wednesdays and i am at work so am panicking when to cook the cakes.
I have never frozen a cake before mainly left it overnight to settle then decorated it.
When you freeze a cake what should it be wrapped in? Does it have to thoroughly defrost before decorating? i'm sure i read to leave it wrapped in whatever you put it in until its defrosted due to condensation is that right?
It is a giant cupcake i am doing does any have a rough idea how long it will take to defrost?
I only do cakes for family and friends, so make them all ahead of time on weekends and freeze them all. I wrap them in plastic wrap first, then in foil. My guess for thawing would be about a day and a half. I have frosted cakes still slightly frozen with no problem. I think the cake absorbs the extra moisture.
I am far from an authority or expert, so hopefully someone else can give you some professional advice as well.
I use " Freeze Tite " plastic wrap....... it is heavy duty and 15" wide...... you have to order it, but it is worth it...... I double wrap my cakes in that, and have never had a problem......... I take them out of the freezer the night before I'm going to decorate and they are completely thawed..... I use 2 or 3" layers........
I was JUST wondering about this as of this morning. When you freeze, do you wrap them shortly after coming out of the oven to hold in that moisture? Or do you let the cool completely, then wrap and freeze?
Okay, so everyone does this differently!!! But for me, I let cool a few minutes, when it's just cool enough I can handle it I take the cake out of the pan, level, and cool a bit more. I wrap the cake when it's still a little warm. Works great! As far as thawing, depends on the cake too. Some thaw faster, but I've always thawed mine compltely out before unwrapping them, then I decorate them.
I wrap mine while still hot in two layers of saran wrap (as per a tip on CC) then in foil and freeze immediately. I put them right back in their pans so they freeze flat. Thawing depends on the size/ thickness of the cakes.
What if I don't have enough room in my freezer to put them in there. Can I wrap them in plastic wrap then foil and keep them in the fridge instead.
Also, for the ones that are done in the freezer... when you take them out to defrost them do you just leave them out in room temperature or in the fridge or does it just matter on how much time you have?