Freezing Cakes

Decorating By titalali Updated 29 Apr 2014 , 3:07am by FrostedMoon

titalali Posted 28 Apr 2014 , 4:39pm
post #1 of 12

AIs it ok to put your cake in the freezer after it's baked before you even put buttercream on it? And for how long?

11 replies
maybenot Posted 28 Apr 2014 , 7:42pm
post #2 of 12

Sure. Let the layers cool to room temp and wrap them in several layers of saran wrap.  I also put on a layer of foil if they're going to be in the freezer for more tha2-3 days.  Wrapped properly, they'll keep for months.

titalali Posted 28 Apr 2014 , 8:11pm
post #3 of 12

ADoes the cake come out still tasting good or stay moist?

Rosie93095 Posted 28 Apr 2014 , 8:21pm
post #4 of 12

Yes, sometimes I will even freeze them if I have to bake 2-3 days ahead and it keeps them moist- just defrost with the wrapper still on so the cake does not get soggy.

maybenot Posted 28 Apr 2014 , 8:22pm
post #5 of 12

Of course.....................................................or a large number of us wouldn't do it as part of our regular baking practices.

titalali Posted 28 Apr 2014 , 11:17pm
post #6 of 12

AWhat if I wanted to bake the cakes now but don't need them until a month from now? Will they still be ok?

Smckinney07 Posted 28 Apr 2014 , 11:26pm
post #7 of 12

AI personally wouldn't bake a cake that far in advance. That's just me. I'm sure the cake would be alright if wrapped properly. Can I ask why you want to bake so far in advance?

titalali Posted 28 Apr 2014 , 11:41pm
post #8 of 12

AIt's for a high school graduation. And I have someone else that asked me to make their daughters graduation cake. Then about 21/2 weeks later I'm have to have a huge wedding cake ready. Kinda freaking out and was trying to think if the easiest way to do all this. I'm just sorta starting on making cakes for others and I haven't been in this sort of bind til now.

Smckinney07 Posted 28 Apr 2014 , 11:58pm
post #9 of 12

AI was just curious. It can be difficult especially if you work alone, like I do, you really have to be organized with your schedule. I only take a certain amount of orders but I've taken a rush order or something has taken longer then expected and put me behind.

The best thing you can do is come up with some sort of timeline or schedule that works well for you. Maybe you do all your baking for the week on Sunday and go from there or work it cake by cake.

titalali Posted 29 Apr 2014 , 12:54am
post #10 of 12

AOk. Thank you for your advice.

MBalaska Posted 29 Apr 2014 , 3:00am
post #11 of 12

Quote:

Originally Posted by Rosie93095 
 

Yes, sometimes I will even freeze them if I have to bake 2-3 days ahead and it keeps them moist- just defrost with the wrapper still on so the cake does not get soggy.

 

Heavens knows why, but I like cake better after it's been frozen and thawed.♦♦

FrostedMoon Posted 29 Apr 2014 , 3:07am
post #12 of 12

Freezing a cake is fine, and many bakers do it specifically because they like how it changes the cake for the better.  It can improve texture and help keep moisture in.  Rush cakes are a problem for me because I have to have enough time to freeze the cake for at least a few hours!  Everyone wants to know how I manage to make cakes that aren't dry...it's the freezing!  Some people will even wrap warm cakes and put them in the freezer to lock in more moisture.  I don't because I find my cakes end up too moist, but if I had a recipe that tended to be on the dry side I do that for sure!

Quote by @%username% on %date%

%body%