Should I Freeze For A Day For Freshness???

Decorating By mrsg1111 Updated 12 Oct 2011 , 10:51pm by cocobean

mrsg1111 Posted 12 Oct 2011 , 6:45pm
post #1 of 8

I have to bake a cake for Saturday. Normally I would bake and make my icing and filling 2 days before, and cut/fill/decorate the day before in case in need extra time in the morning it is due. I now am unable to bake 2 days before due to work plans so i was going to bake tonight - 3 days before. Will it stay fresh if i wrap and put in the refriderator or should i freeze it and take it out Friday morning to cut/fill and decorate?

Never had this happen yet.

Tahnk you in advance.

7 replies
cocobean Posted 12 Oct 2011 , 6:55pm
post #2 of 8

Yes, that would be great! I would torte it before you freeze though and put a parchment round in between the layers. That way you can separate, with ease, and put filling in and also frost and decorate with a really cold cake.

I have tried to torte a frozen or partial frozen cake layer before. It is terrible. It really smashes the cake!

I do it this way ALL the time!

cocobean Posted 12 Oct 2011 , 6:58pm
post #3 of 8

...also forgot to add that freezing for a day or so always make your cake more moist!

mrsg1111 Posted 12 Oct 2011 , 7:09pm
post #4 of 8

Perfect! Thank you so much!

mrsg1111 Posted 12 Oct 2011 , 7:10pm
post #5 of 8

Is "torting" mean the layers?

mrsg1111 Posted 12 Oct 2011 , 7:11pm
post #6 of 8

Is "torting" mean the layers?

cakegrandma Posted 12 Oct 2011 , 7:12pm
post #7 of 8

I always freeze my cakes, even if it only for overnight. I think it makes a better texture in the cake and makes less crumbs and.... it is easier to ice. Try this technique and I bet you will do it with all of your cakes.

cocobean Posted 12 Oct 2011 , 10:51pm
post #8 of 8

...yes torting means cutting them into layers.

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