What Is The Purpose Of Feezing A Cake???

Decorating By newbie072 Updated 9 Feb 2012 , 3:47am by carmijok

newbie072 Posted 8 Feb 2012 , 6:27pm
post #1 of 8

Hi Caker's,
I have a question:

What is the purpose of freezing a cake?

When thawing a frozen cake, what is the best way to thaw a frozen cake, in the refrigerator or room temperature?

I don't usually freeze my cakes but I did tried it once and the result is, it was too moist and little sticky to me.
I completely cool my cake before putting them in the freezer and wrap them 3 times with cling wrap then put it in a food safe cellophane bag and I even let the air out before closing the bag before I put it them in the freezer for 18 hours. I took them out of the freezer after 18 hours and thaw the cake in the fridge for whole night. When I was getting ready to tort and filled the cake, that's when I noticed that the cake was too moist and and sticky.

TAIA.....[/b]

7 replies
carmijok Posted 8 Feb 2012 , 6:53pm
post #2 of 8

I freeze my cakes because not only does it save me time to do it ahead...I also think the texture is better after thawing. The bakery I worked for always baked on Tuesday and froze them for cakes due Friday and Saturday.

I actually torte, fill and crumb coat my cakes frozen. They're less 'crumby' that way and carving makes less of a mess. I use a real butter buttercream so I keep them in the refrigerator after frosting anyway until time for delivery...which I do at least an hour before an event so that the cake has time to get to room temp before cutting.

If you want to work with a room temp cake, take your cake out of the freezer and unwrap it. Let it thaw uncovered. It really doesn't take that long. The moisture you're getting is from condensation that forms when your cold cake starts thawing inside the wrapper. Uncover it and you'll be fine.

newbie072 Posted 8 Feb 2012 , 7:40pm
post #3 of 8

Hi carmijok,
Thank you for the respond. I did noticed that the cake had better texture and less crumby which I like better. I have cake in the freezer right now that is due on Saturday, I baked them las night. Will it still be okay if I thaw them without the cover (wrapper) in the refrigerator? I'm just not fun of the "too moist" in it.

carmijok Posted 8 Feb 2012 , 8:39pm
post #4 of 8
Quote:
Originally Posted by newbie072

Hi carmijok,
Thank you for the respond. I did noticed that the cake had better texture and less crumby which I like better. I have cake in the freezer right now that is due on Saturday, I baked them las night. Will it still be okay if I thaw them without the cover (wrapper) in the refrigerator? I'm just not fun of the "too moist" in it.




I really find that unless it has buttercream covering it, an unfrosted cake will dry out in the refrigerator. If you must thaw it, do so on the counter after taking the wrapping off and let it come to room temp. THEN, after you've crumb coated and frosted, if you must keep it cold (like I do), put your frosted cake back in the refrigerator--not the freezer. You won't have to cover it, the buttercream will protect it.

If I have a Saturday cake due, this is my schedule. Bake on Tuesday, freeze until Friday. Fill, frost, decorate and put back in the refrigerator (not the freezer) and then Saturday add any other decor that it needs and deliver an hour or two before the event.

I do not cover my cakes with fondant. If you do, I would freeze until Friday, take them out, uncover them and let them come to room temp on your counter, then fill and frost and cover with fondant. You can keep the cake out then unless you have a perishable filling.

newbie072 Posted 9 Feb 2012 , 12:05am
post #5 of 8
Quote:
Originally Posted by carmijok

Quote:
Originally Posted by newbie072

Hi carmijok,
Thank you for the respond. I did noticed that the cake had better texture and less crumby which I like better. I have cake in the freezer right now that is due on Saturday, I baked them las night. Will it still be okay if I thaw them without the cover (wrapper) in the refrigerator? I'm just not fun of the "too moist" in it.



I really find that unless it has buttercream covering it, an unfrosted cake will dry out in the refrigerator. If you must thaw it, do so on the counter after taking the wrapping off and let it come to room temp. THEN, after you've crumb coated and frosted, if you must keep it cold (like I do), put your frosted cake back in the refrigerator--not the freezer. You won't have to cover it, the buttercream will protect it.

If I have a Saturday cake due, this is my schedule. Bake on Tuesday, freeze until Friday. Fill, frost, decorate and put back in the refrigerator (not the freezer) and then Saturday add any other decor that it needs and deliver an hour or two before the event.

I do not cover my cakes with fondant. If you do, I would freeze until Friday, take them out, uncover them and let them come to room temp on your counter, then fill and frost and cover with fondant. You can keep the cake out then unless you have a perishable filling.




Thank you sooo...much "carmijok" I truly appreciate for answering my question icon_smile.gif

zespri Posted 9 Feb 2012 , 1:17am
post #6 of 8
Quote:
Originally Posted by newbie072

Hi carmijok,
Thank you for the respond. I did noticed that the cake had better texture and less crumby which I like better. I have cake in the freezer right now that is due on Saturday, I baked them las night. Will it still be okay if I thaw them without the cover (wrapper) in the refrigerator? I'm just not fun of the "too moist" in it.




I wrap mine very well before putting in the freezer, then defrost them in the fridge overnight, then out on the counter to get back to room temperature. I don't remove the wrapping until it's at room temperature, otherwise condensation will form on the cake. It's better for the condensation to form on the plastic you have wrapped it in.

newbie072 Posted 9 Feb 2012 , 3:08am
post #7 of 8
Quote:
Originally Posted by zespri

Quote:
Originally Posted by newbie072

Hi carmijok,
Thank you for the respond. I did noticed that the cake had better texture and less crumby which I like better. I have cake in the freezer right now that is due on Saturday, I baked them las night. Will it still be okay if I thaw them without the cover (wrapper) in the refrigerator? I'm just not fun of the "too moist" in it.



I wrap mine very well before putting in the freezer, then defrost them in the fridge overnight, then out on the counter to get back to room temperature. I don't remove the wrapping until it's at room temperature, otherwise condensation will form on the cake. It's better for the condensation to form on the plastic you have wrapped it in.




Thank you icon_smile.gif

carmijok Posted 9 Feb 2012 , 3:47am
post #8 of 8

I have to differ on the keeping it wrapped theory. I have done that by accident before and my cake was soaked in spots with the condensation that formed and soaked into the cake while it was coming to room temp under the plastic. And there's no need to put it in the fridge to defrost first. They defrost pretty quickly when they're on the counter, uncovered--like maybe 15 minutes tops. (for cakes up to 10" this has been my experience).

Besides, it's a lot easier to crumb coat a cake that's still cool. That's why I do mine while they're still frozen...or at least cold to start with.
But hey...everyone has their own techniques. I just like to use as few steps as possible. thumbs_up.gif

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