How To Freeze Lots Of Cake For Wedding

Baking By Sherri2012 Updated 2 Aug 2012 , 2:13am by Sherri2012

Sherri2012 Posted 26 Jul 2012 , 11:28pm
post #1 of 8

Hi. I am new to cake making and Cake central. I have made a few three tier cakes successfully, and think I am up to the challenge of making my own wedding cakes. I want to make enough for 400, including one stacked cake that will be molded and decorated to look like Half Dome and Vernal Falls in Yosemite. But, besides that, I want to make many other various mini cakes. I know in order to do it myself and to decorate the way I hope to, I cannot be stuck baking the week before the actual event and would like to devote that week to only applying the decorations.

Since I have never worked on a project this size before, or frozen a cake before, I am wondering what a good recipe is for freezing a crumb coated cake? I need something tried and true, that tastes good. Does the WASC cake work well for freezing? How far in advance can I freeze? What is the best way to do it? Can I do it several months ahead of time? I am also planning on making Michigan pasty for the meal, and freezing those ahead of time as well.

Thanks for any advice or help.

7 replies
vgcea Posted 26 Jul 2012 , 11:39pm
post #2 of 8

Freezing cakes has been discussed a lot on the forums. A quick search should yield adequate information.
Here's a jump-start to the process:

lovinspoonfull Posted 26 Jul 2012 , 11:45pm
post #3 of 8

I have frozen the wasc cake with success. I have never frozen a cake for more than a week so I can't answer that.
I do wrap several times with plastic wrap to avoid any freezer burn or yucky flavor. I don't think you should crumb coat them first. It could cause problems when it thaws. I love pasty!

Sherri2012 Posted 26 Jul 2012 , 11:51pm
post #4 of 8

Alright. I am still learning to navigate through this site, so didn't think to search. ( or know where to. ) icon_smile.gif Thanks to you both for the info! - Your probably right about skipping a crumb coat.

vgcea Posted 27 Jul 2012 , 4:18am
post #5 of 8
Originally Posted by Sherri2012

Alright. I am still learning to navigate through this site, so didn't think to search. ( or know where to. ) icon_smile.gif Thanks to you both for the info! - Your probably right about skipping a crumb coat.

Top right of screen. I usually use Google though. I type what I'm looking for then add cake central i.e. freezing cakes cake central

Lots of results.

sweettreat101 Posted 27 Jul 2012 , 5:12am
post #6 of 8

You can frost and freeze the cakes until the event. I would leave off any gumpaste or fondant decorations until the cakes are completely defrosted and either the night before or the morning of the event. Place your frosted cake in a cake box and wrap the outside of the box well in plastic wrap and then place the box inside of a large Ziploc or plastic bag. When you are ready to defrost the cakes you can either place them in the fridge still wrapped or on the counter for two hours still wrapped to thaw. I had my aunt do this for my cousins wedding cake. They thawed the cake one year later and my aunt said it tasted just as good as the day it was served. Letting the cakes thaw inside the box will help keep you from getting condensation on your frosting. If you are using fondant than I wouldn't freeze that at all. I have a cake order for September first of ten cakes. Since I work full time I plan on baking my cakes one week before the event and frosting and decorating them on Thursday and Friday. I want to make sure I have plenty of time to finish all ten cakes just encase I run into any problems. I hate the all nighters. I actually missed my cousins wedding because I didn't get any sleep and could barely keep my eyes open. I actually fell asleep sitting up with my dinner plate in my lap. Don't over do it just remember it's your big day. Have fun with your project.

CreativeCakesbyMichelle Posted 27 Jul 2012 , 5:39am
post #7 of 8

I don't think crumbcoating the cakes before freezing should be a problem. I've frozen a cake frosted completely in cream cheese buttercream before for about 2 months and it tasted fine when my family ate it. I know that BlakesCakes has commented on this topic several times and has even frozen fondant covered cakes with no problems. This link to one of the forum topics has a pic of the fondant covered cake and her instructions for the freezing and unfreezing process she used to avoid any condensation or smearing.
I'll be making my little sister's wedding cake in a year or two and I plan to freeze the frosted tiers well in advance and leave only the decorating for the days before the wedding. Good luck on your wedding cakes thumbs_up.gif I'd do as much as possible in advance, 400 servings is a big undertaking!

Sherri2012 Posted 2 Aug 2012 , 2:13am
post #8 of 8

Thanks for the great answers. Sorry I took so long getting back a reply. ( I was busy making cakes! lol) Great info and will try it all. I really appreciate the amount of cake making wisdom on Cake central. I have found so many answers to so many of my questions! You all are great! icon_smile.gif

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