I need help please!!! I need to bake several cakes for one weekend I'm trying to use my time wisely since I have a lot going on this particular weekend. I'm thinking of baking and freezing the cakes early in the week. Any suggestions are greatly appreciated!!!
I freeze the cake all the time and it turns out great. Just make sure they are covered well and placed on a flat surface in the freezer. Uncover when ready to thaw, to avoid condensation.It works great! good luck
I also have frozen cakes as much as a month in advance. When a moist cake is properly wrapped freezing only improves the taste, texture and moisture
Once the cake is baked, I let it cool well, wrapped it in plastic and put it in the fzr.
Depending on how long it would be in the fzr would determine how it was wrapped. If it was only for a day or two, it went into a plastic bag. If it was for longer, then it's wrapped in plastic wrap - sometimes 2 or 3 layers - then into the plastic bag.
When wrapping the cake in plastic wrap to freeze, does the cake stick to the plastic wrap when unwapping it?
Every cake. Every time. Freezer.
I bake, torte, fill, crumb coat, put in freezer uncovered just long enough for icing to firm up. Wrap in multiple layers of saran & freeze. Seriously, every time!
Sweet! Im going to do just what you said, ajwonka! I have a graduation cake to do ,but I will be out of town until the evening before its due. I was just gonna bake and freeze the cakes, but now I will go ahead and crumb coat it too. Thank you!
Oh yes, one can crumb a cake before icing. Just be sure to remove the wrapping as soon as you take it out of the fzr so it doesn't stick to the plastic and allows to crub coat to dry proplerly.
I have read a post here on freezing the cake batter and it is the best tip I have found here. It improves the taste far better than bakinging the cake then freezing it. I have plastic containers where I make the batter ahead and freeze according to the number of cups for each baking pan; label with flavor of cake and the date. Now for tasting cakes, it makes it a breeze because I have a number of flavors I can offer my clients. A friend who works in the bakery of a national food store says that is how they do their pound cakes and most of their cakes. You actually get the fresh baked flavor unlike the frozen cake like the supermarkets.
I actually froze a decorated cake recently. My friend wanted a first communion cake for her grandson. Trouble was we were both going on a trip (to Supai, AZ-beautiful waterfalls!) until the Sat. night before the service. I baked the cake, and although I usually freeze my cakes before decorating, this time I did not because I didn't want to freeze it twice. I covered it with buttercream, smoothed as usual and added some simple buttercream decorations. I boxed it up and wrapped the box in several layers of plastic wrap and then foil. We put it in her freezer with directions for her son to put it in the refrigerator the day before it was needed. She got it out of the fridge that morning so it could come to room temp.
According to her, the cake was soft and moist, and the decorations held up perfectly. It was a little nervewracking wondering if I was going to have to make an emergency repair run that morning, but it turned out great.
I saved some cake scraps from my son's birthday cake that I made in February and just took them out of the freezer today. They're still just as yummy as when i first made them. Typically, I bake my cakes at least 4 - 5 days in advance and freeze until I'm ready to take out and decorate. That morning I'll put them in the refrigerator until I'm ready to torte and fill.