ok experts. I'm not sure if I ruined this cake or not. I was making a cutout type cake help experts. I'm not sure if I ruined this cake or not. I was making a cut out type cake I froze it once it was torted and filled then carved it then put a crumb coat of butter cream on and stuck it in the freezer with no wrapper on it or anything... then left it overnight(!!!) it's probably been in there 8 hours now. Will it be OK? Or should I just start over???
it's ok -- but get it well wrapped asap
if it was my freezer and i had just filled it with my spaghetti sauce the cake might have a little italian flair to it hahaha but if there's nothing too frangrant in there you're fine --
next time if necessary you can let it set up for like an hour in there then wrap it like a mummy
Mmmmmm... I've never done that with just a crumb coat. Is this a dedicated cake freezer? Are there any funky smells that could imbed themselves into the cake? Who is this cake for and for what event? If it's a really big important thing I would just start over again. If it's just an everyday dessert for family and friends I would go with it.
It is for a friend but she is buying it.... Not a dedicated freezer but no funky smells. I took it out bringing to room temperature and covering in fondant.
@-K8memphis : do you mean set up at room temp or in freezer before wrapping?
in the past I have froze uncovered (1/2 hour or so) then wrapped really well to freeze longer
@Pastrybaglady : would smell or flavor embedding be the only thing you are worried about?
btw -- freezer burn is when something has been left in ther for a long time maybe not sealed well and the item has literally dried up in some spots from the dryness of the freezer -- more like 8 months than 8 hours though
I would be concerned about weird flavor and dry cake if the crumb coat was not extremely thorough.
I would be concerned about weird flavor and dry cake if the crumb coat was not extremely thorough.
For the recipes that I bake, I have developed a "freeze once, only" rule. I either freeze the layers right after baking, or freeze the completed cake, but never both. I don't like the texture of a cake that is frozen [solid] more than once.
If the work process or components require the cake be very cold, I rely on short terms in a very cold refrigerator or stint in the freezer.
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