I'm about to make a lot of cake pops for a wedding as well as a large wedding cake. I want to make the cake pops in advance and freeze them as balls before defrosting/decorating them last minute. Can I use cake offcuts which have been frozen already to make them? Or should I bake the cakes fresh before freezing as cake pops? I never freeze cakes normally and know that for most food, you should never re-freeze but am unsure if the same is true of cake with the high sugar content? Any advice would be appreciated...
i've done that used frozen cake to make cake balls -- i guess i didn't re-freeze them after that but you could i'm sure -- no worries -- y'know wrap them up really well in several layers -- should be fine
hmmm...i know I can use frozen cake (what little is left after my other half has been at it!). I was thinking more from a food safety/hygiene point of view. Warming it up grows bugs, freezing it then warming it again means more bugs etc. With the amount of sugar in my chocolate cake pops, i can't really see a problem but i don't know about in practice. I have soooo much chocolate fudge cake from offcuts in my freezer, i can't bear to make even more!!
cake is not a time and temperature sensitive product (like meat for example) so bringing it from frozen to room temp and back to freezing is no problem -- i would do it without heating it