Frozen Cakes Shrink Way Too Much.

Decorating By ellavanilla Updated 28 Apr 2014 , 8:39pm by ellavanilla

ellavanilla Posted 28 Apr 2014 , 4:58pm
post #1 of 6

i have never frozen my cake layers before, but I have a wedding cake to make and fly to KC, so I bakes some of the layers last week and popped them in the freezer. 

 

Last night I started filling and frosting. Anyway, on one of my cakes, two layers were frozen and one was freshly baked. when I stacked them I realized that the frozen cakes were much smaller than the fresh. So I got out my ruler and, sure enough, the frozen cakes were 1/2 an inch smaller. 

 

Since they shrink 1/2 inch in the pan, I now have cakes that are 1 inch smaller than the original sizes. i'm so frustrated! I had to cut down all my boards and i'm seriously concerned because I was planning on freezing the lot before putting it all in a box to carry on the plane. 

 

will the cake further shrink under the fondant?? I'm also worried that i won't have enough servings. 

 

 

jen

5 replies
FioreCakes Posted 28 Apr 2014 , 5:23pm
post #2 of 6

UGH, I agree….frozen cakes do shrink a lot! I haven't noticed any more shrinking after they come out of the freezer under something like fondant though, to answer your question. 

maybenot Posted 28 Apr 2014 , 7:35pm
post #3 of 6

I don't know your recipe, but I have to say that I'm really surprised to hear that your cakes shrink half an inch at room temp and another 1/2 inch after freezing.  To me, that would indicate an awful lot of air in the baked cake or that it's somewhat over baked [dehydrated].

 

When I bake, my cakes pull away from the pan, but they're not much smaller than the pan at this point.  I freeze all of my layers and when I put them on cake boards cut to the size of the pan, I'd say that I have about 1/4th of an inch all the way around.  I use this as my guide for my buttercream layer.

ellavanilla Posted 28 Apr 2014 , 8:09pm
post #4 of 6
Quote:
Originally Posted by maybenot 
 

 

 

When I bake, my cakes pull away from the pan, but they're not much smaller than the pan at this point.  I freeze all of my layers and when I put them on cake boards cut to the size of the pan, I'd say that I have about 1/4th of an inch all the way around.  I use this as my guide for my buttercream layer.

but that 1/4 inch equals 1/2 inch in diameter. That's the first 1/2 inch i'm talking about , then the second 1/4-1/2 came upon freezing. the cakes aren't overbaked, or dry. just shrunk.

maybenot Posted 28 Apr 2014 , 8:31pm
post #5 of 6

I'm saying that I don't think a baked cake should be 1/2 an inch smaller than the pan right after baking [or routine cooling on the counter]. 

 

My own experience is that if I leave my cake bake too long, only then is it that small when it comes out of the oven.

 

I have minimal shrinkage after freezing--just enough for a proper buttercream layer, only--which I see as just another benefit of freezing.

ellavanilla Posted 28 Apr 2014 , 8:39pm
post #6 of 6

Quote:

Originally Posted by maybenot 
 

I'm saying that I don't think a baked cake should be 1/2 an inch smaller than the pan right after baking [or routine cooling on the counter]. 

 

My own experience is that if I leave my cake bake too long, only then is it that small when it comes out of the oven.

 

I have minimal shrinkage after freezing--just enough for a proper buttercream layer, only--which I see as just another benefit of freezing.

 

but it is. 1/4 inch on each side equals 1/2 inch in diameter, so your cake (and mine) shrinks 1/2 an inch in diameter while cooling. 

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