Questions about freezing a fully decorated fondant covered cake comes up a lot.
I had a client request a cake for a date when I would be out of town--not just on the date, but for 13 days before the date. She was seriously skeptical about freezing & defrosting the cake, but there was no other way for me to do it.
All of the cakes are WASC based lemon or marbled french vanilla & choco fudge. They're filled with either lemon mousse or chocolate raspberry mousse (all Bettercreme based). They're iced with a full coat of lemon buttercream or vanilla buttercream (PS based with heavy cream) and covered with white Satin Ice fondant. The damask design is done with Stephen Benison cutters in ruby red fondant.
I completely decorated (& stacked the tiered cake using bubble tea straws & a long spike) all of the cakes, putting a straw in flush to the surface where the floral arrangements would go. The cakes were individually boxed and then wrapped in 2 layers of saran wrap & a layer of heavy foil, then put in a heavy duty trash bag, taped shut. They were frozen until 24 hrs. before serving, at which time they were put in the refrigerator, still boxed & fully wrapped. A few hours before display, they were placed on the counter to come to room temp. During set up for the party, they were removed from the boxes and put on display.
The client sent these photos of the set up. I haven't photoshopped them at all. She placed the sprays & butterfies I'd given her. She told me that the cakes tasted fantastic and that there was no visible or taste evidence of them having been frozen. The event took place on a warm day, Aug. 8. Nothing fell off, melted, or dripped.
On a side note, while doing the birthday cake, I hated the way "Happy" was placed, so I took it off, leaving lots of red marks & pitting in the white fondant. To remove all of it (it was where the 80 is now), I had to wet the top of the cake. I wiped & IMMEDIATELY hit it with a storm of cornstarch. I had to do it 3 times to take all of the red away, but in the end, no pitting, no red, & no shine.
Hope this helps anyone wondering about freezing & defrosting a decorated cake.
Wonderful cakes! Great information about decorating cakes way ahead of time. Thanks for sharing!
Great info! Thank you for sharing!
This is great! THANK YOU!! (and the cakes are GORGEOUS!)
Great cakes ! Thank you for sharing all this information.
Great to know! The cakes are lovely!
This is great I had a cake a few months ago and this info would have née great to know. Thanks for sharing. Those cake are gorgeous BTW.
Great info BlakesCakes. Thank you so much for sharing. Will have to give this a try the next time I need to make cakes in advance.
blakescakes; I have to go, but I want to thank you for your contribution on the forum. I am saving this forum to my favorites, but I may PM you sometime to ask more questions when I have more time. Thanks again.
I really appreciate you taking the time to post this, it is EXTREMELY helpful )
Since this is such a popular topic, why not post it in the articles section (not sure how that is done!) But, I think it would be very helpful to see step by step your wrapping, freezing, thawing, and final display start to finish with photos!! Just a thought
So glad this has been helpful. I just thought the pics would help ease some fears.
Maybe I will take some pics the next time, but it is just as simple as boxing, double wrapping in saran, foil, trash bag & go. It's probably a bit of overkill, but it works
Thanks for the compliments.
This will be a HUGE help to me over the Summer! I have quite a few orders and I hate decorating in a hot house with an oven going at the same time (no a/c). Will be great for time management! Thanks again
Awesome to know! I may share this link with some people if I ever try to convince anyone to try it, lol.
Well, obviously it wasn't over-kill as they turned out very nicely and were not hurt at all. I do have a question. Did you put them in the box after or before you saran wrapped and foiled them? I got that you put them in a plastic garbage bag after you had done all the other stuff, but in order of how you wrapped them: was it like this. you put plastic wrap on them then heavy duty aluminum foil, then put in box and then garbage bag? did you put an extra layer of something on there that I didn't mention. I am just trying to figure it out. I definitely want to try it out. Thank you for any clarification you can give.
BlakesCakes - I have a tip that may help with removing color in the future. I discovered when I was trying to make a Pittsburgh Steelers logo with the red, yellow and blue design, that you can dip a cotton swab in vodka and remove the colors. I had to use several swabs before the color was all gone but that was better than continually rollling out more fondant circles and starting over every time. I started over three times before I thought of trying the vodka/cotton swab.
Did you put them in the box after or before you saran wrapped and foiled them?
I box them, then wrap the box in saran, then in foil, then put the whole shebang in the garbage bag. Nothing touches the finished cake. If there's any wiggle room on the bottom of the box, I put a piece of no skid mat under the decorative cake board.
Oh, and I did work on the red using my Everclear, but it would only fade to a definite pink. It wasn't coming off without being wiped away with water---that's why I used the cornstarch in large quantities to stop it from drying shiny. Also, because I'd adhered the letters with gum glue, there was some pitting of the fondant. The only way to get rid of that is to "melt" the surface using the water.
thanks for all the great advice.
Thank you so much for clarifying. I know from other replies that the others appreciate it as much. God bless.