I have never frozen cakes or cake layers until now. So, I have an event to go to on Thursday night (it's Tuesday afternoon now). I have frozen layers separately, tightly wrapped in several layers of Saran wrap and a layer of tin foil. I have seen a lot of advice online about defrosting the cake in the wrapping on the countertop before frosting. But, I have also heard that it is easiest to trim the cake and do the crumb coating when it is partially frozen. So, what should I do? Should I defrost it Wednesday while I am at work, then trim it when it is completely defrosted, then frost with my crusting buttercream? Or, should I take the cake out of the freezer, defrost for a half hour and then trim and do the crumb coating (and do the top layer of frosting after it has defrosted a bit more)? I don't want the cake to crack or sweat, and this cake actually needs to look good! BTW, I plan to use the Viva paper towel trick to smooth the frosting at the end...
Thanks in advance for any help. I'm desperate to understand this!
The one and only time I ever worked on a fz (or particially fz) cake I had nothing but problems.
I highly suggest you NOT work on fz cakes; cold yes, but not fz:)
As to how long for it to defrost it before working on a cake - that will depend on the size of the cake & the temp in the room where they are defrosting :) Of course, the lgr the layer, the longer it will take. 1/2 hr of defrost time for a 6 or 8" layer is probably fine but for a 14 or 16" round, I suggest no less than 2 hrs. By the time you level, fill and stack the layers they should be thawed enough to crumb coat.
AThanks. So, I should level it when it has defrosted?
I work with frozen cakes all the time. In fact I fill and crumb coat while they're still frozen. Never had a problem. It's easier to trim a defrosted cake... although I've been known to level a frozen one too. If you defrost you really need to unwrap it first. It won't take that long and it stops any condensation from soaking the cake...I speak from experience here.
Ditto carmijok in my experience. Also for next time, your torte and level the cake layers before you freeze them.
AOh, I really wish I had known that earlier! Thank you.
Hello My name is John Cresswell, i am a Pastry Chef that specializes in modelling with sugarpaste ( fondant ) and marzipan, i teach and enjoy the art of creating in this wonderful medium, i look forward to sharing my work, and engaging in your forum, kind regards, john.