Cook's Illustrated just published their experiments re how to defrost frozen cupcakes. They recommend that we UNCOVER the cakes to avoid getting a gummy surface. What are your comments??

The only thing I routinely freeze are UNfrosted cupcakes, made from excess batter. I always defrost them uncovered. And they are always sticky. Dunno if frosting would make a difference. I pretty much avoid refrigerating or freezing anything due to condensation issues.

Well, I defrost everything in its wrapper until the come down to room temp. Cook's has some interesting theories. I have their baking book and it's pretty good.

The cupcakes were not frosted, and they were uncovered after 1-1/2 hours. Is this enough time for room temp? Sorry, I don't make cupcakes, only cakes.

I wouldn't mind reading that. I also usually only freeze unfrosted CC from left over batter, but I do unwrap them as soon as I take them out to defrost. I do the same for my cakes, iced or not - I unwrap them before they defrost. Just what I was taught to do.

I had a question along the same line. The books I have read and my instructor , and many who post here say it is best to bake and freeze your cake 24 hrs before you want to decorate. Is there anyone who does not freeze their cakes and just bakes and decorates the day of? It gets a little confusing when you try to figure out about condensation, to defrost on counter or defrost in the fridge. Any advice would be helpful.

Yes, I agree, you need to uncover to allow the condensation to evaporate, otherwise I would imagine the cake/cupcake would be wet on top. I always freeze my cakes and always uncover as soon as I take them out of the freezer, I have never had a problem!

yep, I do mine like patton78....never had any problems....

Hey Wendoger, just wanted to say hi, saw you are from Enumclaw! I live in Yakima. Do you always freeze your cakes? Just wondering because I always freeze mine because they seem moister that way!
Patton78 (Christina)

I leave my cakes wrapped and placed on cooling racks until the condensation disappear, then unwrap and let dry some before icing.

Yes, I have baked and decorated the same day. Also, have baked one day and decorated the next.

Thanks for the info. I was taught to leave the cakes wrapped until completely defrosted. I thought everyone did it that way. I guess I'll have to experiment.

I bake one day then decorate the next-I have frozen a couple but found out I didn't care for doing it that way for some reason-maybe because of the condensation etc but I let mine cool when they come out of the pan and then cover them for several hours before I put a crumb coating on them-ESPECIALLY CHOCOLATE-I HATE CHOCOLATE CAKE CRUMBS-but that's another issue.

I've been decorating for over 30 years and all my cakes that I feeze will condinsate. If it's cold enough outside, I'll wrap the cakes in towels and put them in the cool room for a day. They handle real nice and they have time to settle. Very large cakes I will freeze so I can handle them with ease. Good luck on your experimants!!!

I never freeze my cakes I bake and let them cool really well and frost and decorate with buttercream.

If the weather is warm I put the entire cake in the fridge until it is picked up or delivered. Never had a problem yet.

Kathy R

PS If I don't have time to decorate I will bake, cool and crumb coat and put in the fridge until the next day and then I decorate it.

Hope this helps.

Thanks for all the great responses!

I always freeze my cakes. I take them out and uncover them but always ice them while they are frozen. Never had a problem with condensation. I usually take a paper towel and wipe the ice off, if there is any. It seems my cakes are always more moist this way. I never freeze cupcakes. Just bake, cool, frost.