i apologized as I know this has been asked before but I was overwhelmed when searching the forum!
Can someone tell me speficially what to do when freezing a cake?
Im in ohio and want to bake a cake for a wedding in South carolina.
I was going to bake the cake and crumb coat it, freeze it (its not needed until the end of the trip) and then frost/decorate later.
What do I wrap it in?
Also, how do I defrost it? Thanks
I wrap my cakes in 3 layers of cling wrap. I usually cover mine in foil after for extra protection but I have seen CCers just wrap in about 2 or 3 layers of cling wrap. I thaw the cakes overnight in my fridge while still cling wrapped. Then take out the morning I need them for decorating.
I am no pro at this by any means but I do subscribe to mycakeschool.com and have used her method of freezing very successfully. I remove my cake from the pan as soon as possible and place it on a cake board. I let it cool for approximately 10min. (You want to do this while it is still quite warm.) I then wrap my cake in Saran wrap tucking it in securely around the edges of the cake board. I then immediately make a tent of foil around the cake and board making it air tight. I place it directly in the freezer. When you remove the cake from the freezer you place it on the counter and when condensation begins to form on the foil you completely unwrap it. This is when I crumb coat and/or stack. At this point it needs to completely thaw before final coat of icing. The cake texture and moistness is perfect. Thanks to Melissa from mycakeschool!
I also wrap my cakes in cling wrap. I only use two layers, though, and have never had a problem. Three certainly wouldn't hurt. I wrap them tightly with cling wrap and then put one layer of aluminum foil on. I place this directly into the freezer. You can put it on a cake board or use a pan if you want something sturdy to place it on. To defrost, I place the cakes on the counter overnight while still wrapped. The condensation stays on the outside. I unwrap it once it's defrosted but often times I'll start frosting while it's still cold and a bit hard because it's easier to work with. Leaving it in the fridge will do the same thing. I find freezing cakes gives them a nicer texture.
I do differently, I have a freezer used for only cakes.
I bake cake, tort the top off while it is sitting in the pan so I can get a full 2 inch tall cake , I place wax paper over the cake while it is in the pan , take a cake board, place it on top, flip thr cake over to get out of the pan, cool cake for 5-10 mins and place directly into the freezer. I don't take it out until I'm ready to decorate. I have had cakes in freezer for at least a week, I put the crumb coat on , then decorate . It will thaw as u decorate.
If u hv other food items in the freezer, other than cake, then I suggest u cover it in the Saran wrap then wrap it in foil . I've worked at two bakeries and they use both methods
A compliment I always have is how fresh And moist the cake is.
One or two layers of wax paper OR plastic wrap covering a warm cake, then pop it into a plastic bag. If it is big and the bag is more like a garabage bag, then put the cake into a cake box before wrapping that in plastic.
I have kept baked cakes just in a plastic bag for up to a month. They are still very fresh and moist when used.
If do not recomment icing a fzn cake. Much to much chance of developing blowouts! A cold cake, yes, but not fzn.
It sounds like you want to have it crumb-coated (and I assume filled, whether it's buttercream or other filling) and freeze the full cake. I asked the same question a few months ago and had success with the answer. You level, torte, fill, whatever you're going to do with it and frost it, then you can either put it in the freezer for 10-15 minutes and then wrap it like directed by the other posts and put it back in the freezer. Or, you can put the frosted cake in a cake box, wrap that with saran wrap and foil and freeze. When you thaw it move it to the freezer overnight first if you can, but then unwrap and thaw on the counter for 2-4 hours.