Freezing Red Velvet Cake?

Decorating By CristinaTimony Updated 26 Jan 2012 , 12:50pm by CristinaTimony

CristinaTimony Posted 20 Jan 2012 , 8:22pm
post #1 of 6

Has anyone made Red Velvet cake 2-3 weeks ahead and froze until time of frosting? I usually wrap my cakes in plastic wrap then seal in an airtight freezer bag, and do not have any problems with my cakes drying out, but, I am not sure how this would work for Red Velvet since I have never made this before. A friend mentioned that the dyes might look off once it thaws, but I was hoping for some expert opinions.
Thanks in advance!

5 replies
idreamincupcakes Posted 20 Jan 2012 , 8:31pm
post #2 of 6

I have, and have had no problem, I also brush with a simple syrup after it thaws.

cakesrock Posted 21 Jan 2012 , 4:09pm
post #3 of 6

I freeze this cake too- no problems. I use Glad seal and press instead of saran wrap, then put into a container and/or freezer bag.

sandra1289 Posted 21 Jan 2012 , 10:52pm
post #4 of 6

I just freeze one last week for a week. It was perfect, added more syrup to it, and tasted delicious. icon_smile.gif

cakesmart Posted 23 Jan 2012 , 8:16pm
post #5 of 6

Have frozen several with no problems.

CristinaTimony Posted 26 Jan 2012 , 12:50pm
post #6 of 6

Those who added a simple syrup, what did you do? Unthaw, torte, then brush with a sugar/water mixture on each layer? I am a newbie so I want to make sure I am understanding! Thanks everyone for the replies! Greatly appreciated icon_smile.gif

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