Frozen Cupcakes/cakes

Baking By ChefMelYisrael Updated 31 Jan 2015 , 8:22am by Sister

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ChefMelYisrael Posted 18 Mar 2013 , 12:31am
post #1 of 9

Hey Everybody,

I have a question and I am hoping that yall can help me.

I have never done this before and I mean NEVER!

I have heard people say that they have done it but I have not.

I am going to be making a substantial amount of cupcakes or cakes for a particular day and I am thinking about making them maybe on a Monday and freezing them until Saturday the day that they are needed but I am hesitant/afraid/fearful because I have never frozen cakes or cupcakes before because of the fear of them thawing out and being dry.

 

Within my batter I use MAYONNAISE or SOUR CREAM or sometimes EXTRA OIL or maybe a SIMPLE SYRUP so that they are moist but being that I have never frozen them before I decided to come and ask yall for THE TRUTH and NOTHING BUT THE TRUTH if this is possible > TO FREEZE A CAKE/CUPCAKES and THEN THAW THEM OUT AND THEY STILL ARE MOIST AS THEY WERE THE DAY I BAKED THEM?

 

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8 replies
 jason_kraft  Cake Central Cake Decorator Profile
jason_kraft Posted 18 Mar 2013 , 12:35am
post #2 of 9

ADepends on the recipe, the only way to know for sure is to try it in advance with your recipe and find out.

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Silviascakeart Posted 18 Mar 2013 , 1:05am
post #3 of 9

Hi    Theres nothing wrong with frezzing your cakes.  Many cake/cupcake stores do this.  Just as long as you wrap your cake well and Wilton suggest that you thaw out complety befor removing the wrappings. I do my cakes on Tues. then thaw out on Friday and decorate for a cake due Saturday.  I've never had trouble.  If you are not confident then frezze a small sample cake.

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denetteb Posted 18 Mar 2013 , 4:04am
post #4 of 9

I do it frequently with cakes and cuppies.  I just put in a zip lock or rubbermaid type container or some plastic wrap.  But you really should try it for yourself and see if it works for you since it sounds like a pretty big order.

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daisycakesnj Posted 18 Mar 2013 , 5:19pm
post #5 of 9

I froze 8 different varieties of cupcakes for a large party and did not have any problems. Some recipes are actually better (i.e. carrot) when frozen to retain moisture. Go for it! Good luck!

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LettyCakes Posted 29 Jan 2015 , 11:05pm
post #6 of 9

hi i had the same question but i was wondering.. when i thaw my cake (hours or one day before) should i leave it on a counter top or should it thaw in the refrigerator ?..should it be covered or uncovered for the thawing process?  

thank you for your time. :)

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CookieNibz Posted 30 Jan 2015 , 5:56am
post #7 of 9

Quote:

Originally Posted by LettyCakes 
 

hi i had the same question but i was wondering.. when i thaw my cake (hours or one day before) should i leave it on a counter top or should it thaw in the refrigerator ?..should it be covered or uncovered for the thawing process?  

thank you for your time. :)


I freeze all the time because of my schedule. If your cake has anything perishable in it & you can't get to it that day, thaw in fridge, then take out 15-30 min before you want to use them. If it isnt anything perishable, just thaw on counter. In both cases leave the cake covered until thawed.

 

When i do freeze, I wrap in saran wrap, usually twice, then place in a ziplock freezer bag & if I'm gonna leave it frozen for awhile, I even place the bag in a freezer safe container. This might be overkill, have no idea, but its how i've been doing it forever. No complaints.

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LettyCakes Posted 31 Jan 2015 , 1:00am
post #8 of 9

i will try that! thank you so much for the tips and taking the time to post. have a great weekend! :D

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Sister Posted 31 Jan 2015 , 8:22am
post #9 of 9

I bake in advance cool them off and into a large zip lock bag and put in the freezer. The night before the event I decorate them and in to the box they go and put in a cool area! I think you will be ok!

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