Freezing a fully decorated cake.

Decorating By SilverVeil Updated 9 Oct 2012 , 3:56pm by BlakesCakes

SilverVeil Posted 8 Oct 2012 , 6:15pm
post #1 of 5

I'm looking for some info, and you guys on here are generally the most helpful cake people I know of icon_wink.gif My concerns are how will the fondant react to freezing and thawing, will it seperate from the buttercream and fall off the cake, and will my buttercream accents wilt/droop/melt etc, any thoughts on colors bleeding as they thaw, and anything else important noteworthy thoughts I've forgotten or not yet thought of. icon_smile.gif

4 replies
UDCDiva Posted 8 Oct 2012 , 9:00pm
post #2 of 5

I can tell you that I have frozen a cake before but not for that long. I'm not sure how I would feel if I had to give it to someone so far in advance. I would be so concerned about the cake taking on the metallic odor of the fridge not to mention the drooping fondant and a squishy accents as the fondant sweats right out of the freezer. Is there a way you can make everything for her separately freeze it and then assemble it at the last minute for pick up? This would be better than freezer burned cake.

BakingIrene Posted 8 Oct 2012 , 9:33pm
post #3 of 5

If she insists so hard, tell her that she can come and pack your house while you bake her cake...

Seriously--if she insists that she will take a frozen cake, then sell it to her as a buttercream-only design. I have frozen full decorated cakes and delivered them myself, with a written sheet of instructions. The feedback was positive.

icer101 Posted 8 Oct 2012 , 10:34pm
post #4 of 5

HI, please p/m BlakesCakes . She will know all about this. I can,t find the thread where she talks all about freezing cakes, etc. hth

BlakesCakes Posted 9 Oct 2012 , 3:56pm
post #5 of 5

You can absolutely freeze a fully decorated, fondant covered or fondant accented cake and it can be fully assembled, too. I, too, have had clients insist on MY cake when I am going to be unavailable. I don't freeze as a matter of course, but it works just fine. The longest I've done it for was for 2 weeks, but it would easily work for longer.

Take the completed, stacked cake (I strongly suggest a centrally dowel for a bit if added insurance) and put it in a sturdy box. Wrap box in 2 layers of saran wrap& one layer of foil. Freeze.

24 hrs. before event, place wrapped box in fridge. A few hours before display/serving--2 to 6--place wrapped box on counter to come to room temp. Remove wrapping & box now.

It'll be fine---like freshly made & little to no condensation.

HTH
Rae

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