AToday, Friday, I have to freeze a cake for a baby shower with blueberry creme filling. It will be served on Sunday. Should I freeze it or just have them keep it refrigerated? I am worried bout the filling seeping through the cake. Can I even freeze a blueberry creme filling? It's a gender reveal cake so I can't have any surprises leaking out. It's just white cake with buttercream icing. Another question: they will have to defrost it so what is the best way? Fridge...counter....plastic wrap on or off? It's a simple white buttercream design, nothing intricate. Thanks for the help!!!
Great threads on here about freezing fully decorated cakes successfully. The gist of it is boxing cake, wrapping box in several layers of cling film , (saran) freezing cake. Frozen cake removed to fridge for 24 hours still wrapped then 4-6 hours before eating placed on counter still fully wrapped to come to room temperature.
I tried it last week as an experiment , just a torted sponge with jam and buttercream and a gumpaste rose. Worked great, cake was still moist, no harmful condensation.
here is a great thread.