Question About Freezing A Cake

Baking By joandwade Updated 29 Apr 2014 , 12:50pm by kellyk1234

joandwade Posted 28 Apr 2014 , 12:36pm
post #1 of 5

ACan someone tell me if I can freeze a ganached cake? A client now doesn't want her cake on Wednesday she wants it next Sunday but I made it and ganached it I don't want to have to throw it.

4 replies
BakingBlog Posted 29 Apr 2014 , 8:36am
post #2 of 5



Yeah, that should be possible. Just remember that ganache gets really hard when cold, so take it out of the freezer well before giving it to the client.


Also, the ganache might lose the shine when frozen, but should recover when back to room temperature.


Good luck.



joandwade Posted 29 Apr 2014 , 8:42am
post #3 of 5

AThanks for that sweet! I still have to put fondant on it so won't matter about it not being shiny. Just have to take it a couple Amy's before I put fondant it a?

BakingBlog Posted 29 Apr 2014 , 8:50am
post #4 of 5

A couple of days for defrosting should be fine.


You can put fondant on when the cake is still frozen, but you may have to work fast as the cold cake will make the fondant harden very quickly. The other option is just to wait until the cake is back to normal temperature and then put the fondant on.

kellyk1234 Posted 29 Apr 2014 , 12:50pm
post #5 of 5

AYou can freeze it, but make sure you wrap in a few layers of plastic wrap (about 3-4), after the ganache has hardened, and then put it in a cardboard box. When ready to defrost, take it out the freezer and just leave it on the kitchen counter until defrosted completely (in its box). Can do this the night before. The condensation will form on the outside the box or plastic wrap and not the cake. I suggest letting the cake come to room temperature before putting on the fondant.

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