AHi, I've had success freezing a fondant covered cake before. I froze it in a box (covered in cling wrap), I then thawed it in the fridge for a day, then put it on the bench for a day before taking the soggy cling wrap off. However do you think a ruffle cake would freeze well? If so, what would the best medium be for the ruffles, gum paste, 50/50 gumpaste/fondant , modeling chocolate or fondant and tylose? I am planning to do a 2 tiered cake. The top tier will be the Elsa cake in the first photo and the bottom tier will be the ruffle cake in the second photo. This cake is for a friend and she's okay with me freezing it. I'll freeze the two tiers separately [IMG]http://cakecentral.com/content/type/61/id/3267571/width/200/height/400[/IMG] [IMG]http://cakecentral.com/content/type/61/id/3267572/width/200/height/400[/IMG]
Just keep in mind that of course the cakes won't be exactly like these ones! Also it will be for September, which is spring in (South Australia)
AGiving this another bump before I go to bed :)
sorry, no idea, I don't freeze cakes covered in fondant..
I would say stick a few ruffles, in different mediums, on a cake dummy and put it in a cling wrapped cake box in the freezer to see what happens when you defrost (defrost in the box with the clingfilm on still)...the good thing about those wavy ruffles is they aren't as thin as the ones you go all over with a ball tool a la Maggie Austin, so I think they would hold up pretty well. But I would test if you want to be sure.
AThankyou for that. I'd been thinking of sticking some ruffles in the freezer, but I didn't think of using a cake dummy. Great idea!