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?
ADepends on the recipe, the only way to know for sure is to try it in advance with your recipe and find out.
HiÂ Â Â Theres nothing wrong with frezzing your cakes.Â Many cake/cupcake stores do this.Â 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 decorateÂ for a cake due Saturday.Â I've never had trouble.Â If you are not confident then frezze a small sample cake.
I do it frequently with cakes and cuppies.Â I just put in a zip lock or rubbermaid type container or some plastic wrap.Â But you really should try it for yourself and see if it works for you since it sounds like a pretty big order.
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!
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? Â
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.
i will try that! thank you so much for the tips and taking the time to post. have a great weekend!Â
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!