mo63 Posted 11 Dec 2012 , 7:52am
post #1 of

I made a madeira cake last week for a party this coming saturday and put it in the freezer. Can anybody tell me how it should be de-frosted and how long it should take. It is a 10" cake and it is double wrapped in cling film.

 

I am panicking that it might not taste good as it is the first paid for cake that I have made.

 

Thanks for your help.

7 replies
the_sweets_lady Posted 11 Dec 2012 , 1:26pm
post #2 of

When I freeze cake I just take it out of the freezer and put it in the refrigerator. I either do this very early in the morning to frost that night or I do it the night before to be able to frost and decorate the next morning. I find freezing makes a cake more moist if done right and better flavor!

AnnieCahill Posted 11 Dec 2012 , 2:52pm
post #3 of

It should take a few hours at room temperature.  Leave it on the counter and keep it wrapped.  That way the condensation develops on the wrapper, not on the cake.
 

mo63 Posted 11 Dec 2012 , 6:31pm
post #4 of
Quote:
Originally Posted by the_sweets_lady 

When I freeze cake I just take it out of the freezer and put it in the refrigerator. I either do this very early in the morning to frost that night or I do it the night before to be able to frost and decorate the next morning. I find freezing makes a cake more moist if done right and better flavor!

     Thank you for your reply. Do you think I have wrapped mine correctly as im paniking a bit about it being     soggy :( or not tasting right. I did double wrap it in cling film/

mo63 Posted 11 Dec 2012 , 6:32pm
post #5 of
Quote:
Originally Posted by AnnieCahill 

It should take a few hours at room temperature.  Leave it on the counter and keep it wrapped.  That way the condensation develops on the wrapper, not on the cake.
 

     Thank you, thats good thinking. Hope mine is okay.

Marianna46 Posted 11 Dec 2012 , 6:44pm
post #6 of

I wrap all my cakes like you do, in double cling wrap, freeze them (even if only overnight) and then do what Annie Cahill does - thaw them at room temperature with the wrap still on. It works like a charm, so don't worry!

BessiesBakery Posted 11 Dec 2012 , 7:46pm
post #7 of

Ditto. I just did a wedding cake this weekend. I had my layers frozen since the end of November. I took them out of the freezer, left them wrapped in the cling wrap and the aluminum foil. Freezing the layers locks in the moisture AND the flavor. Leave them wrapped sitting on the counter. Before they were completely thawed I unwrapped one and brushed off crumbs and did my crumb coating icing layer. As one layer crusted, I did the next. By the time I was done with the fourth layer, i was able to go back to the first and icing it. Turned out great. I used the White Velvet wedding cake recipe and got all sorts of compliments. I think the heavier cakes freeze better than the lighter ones, but I wouldn't swear to it.

mo63 Posted 12 Dec 2012 , 6:22am
post #8 of

Thanks Marianna46 and Bessiesbakery, I will take them out then today and do what you do. Thanks for your help.

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