Freezing Cakes

Decorating By LisaNZ Updated 29 Sep 2013 , 12:13am by MimiFix

LisaNZ Posted 24 Sep 2013 , 8:32am
post #1 of 8

AI'm not very clear on freezing cakes, so have a couple if questions. Can you freeze any cake? I want to make a zebra cake for a Saturday but am unable to do this on the Friday, so can I bake and freeze on a Thursday, and decorate on saturday? Will freezing change the texture or flavour of the cake ?

7 replies
kkmcmahan Posted 24 Sep 2013 , 10:50am
post #2 of 8

I try to freeze all of my cakes.  It's nice to do ahead of time and like others have said on cc I think it keeps the cake moist.  It is also easier to torte; I defrost the cake first but cut it while it is still chilled.  You will be fine freezing your cake.

matthewkyrankelly Posted 24 Sep 2013 , 11:59am
post #3 of 8

Some tips:

 

Always wrap your cakes well for the freezer.

 

Most frostings and icings freeze well.

 

Always allow a decorated cake to come to room temperature before unwrapping.  It limits the condensation that might form on the cake.

 

Do not freeze custard fillings.  They will break as they defrost and change consistency.  (But, they will still taste good!)

Sweetcakegirl Posted 24 Sep 2013 , 12:35pm
post #4 of 8

as Mathhew mentioned make sure to allow your cakes to come to room temperature.  This allows the moisture in the cake to escape and reduces the expansion.  In turn less bubbles will form.

 

Make sure to wrap them really, and I mean really good, and you will be fine

LisaNZ Posted 25 Sep 2013 , 9:01am
post #5 of 8

AThank you so much for you replies, I will test this out before making the required cake in 3 weeks.

MimiFix Posted 28 Sep 2013 , 8:57pm
post #6 of 8
Quote:
Originally Posted by Sweetcakegirl 
 

as Mathhew mentioned make sure to allow your cakes to come to room temperature.  This allows the moisture in the cake to escape and reduces the expansion.  In turn less bubbles will form.

 

Sorry, I'm lost. Are we referring to a batter or a fully baked cake that was frozen?

LisaNZ Posted 28 Sep 2013 , 11:43pm
post #7 of 8

AA baked cake that was frozen MimiFix

MimiFix Posted 29 Sep 2013 , 12:13am
post #8 of 8

In that case, Lisa, disregard the explanation about escaping moisture, expansion reduction, and bubbles. Does not apply to fully baked cakes. (Or anything, that I'm aware of.)

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