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.
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.
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.
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?
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!
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!