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freezing cakes

post #1 of 17
Thread Starter 
Alright... I'm sure this has already been asked a million or so times, BUT how far in advance can I freeze a cake without it affecting the taste? And how exactly do I go about doing that?
I'm moving at the end of July, have to do a baby shower cake for my sister AND have to prime and re-paint my kitchen before I move out of the apartment!
I'm starting to go a little nuts and need help making a timeline plan of how I'm going to get everything done without going absolutely insane. The shower is Sun. July 25th.

Thanks in adnvace for any ideas and advise,
Christina
post #2 of 17
Thread Starter 
Anyone?
Bueller?
post #3 of 17
Well, all I can say is this. I have frozen cakes for about 2 weeks with no problems. It makes me nervous to do it much longer than that. However, on March 25, I baked a cake for my dd's birthday. I did not end up using it and it stayed in my deep freezer until Mother's Day. I got asked at the last minute to make a cake for my family and decided just to go ahead and use that one. I figured it was only family anyway. NOBODY could tell that it hadn't been baked fresh for the occasion. I asked my mom to be straight with me and she said that she could not tell at all that it had been frozen and for that long.

To freeze cakes, I do the following:

Wrap a cooled cake in parchment.

If it's 9" or smaller, stick it in a Ziploc and then suck all the air out with a straw before you close it completely. Basically you are vacuum-sealing it.

If it's bigger than that. I wrap it COMPLETELY in plastic wrap. I'm talking about 10 layers! lol!

I then stick them in my deep freez on a cookie sheet so they don't get smushed and freeze.

When they are completely frozen, I take them off the sheet.

When thawing them, I do it on the counter and do NOT take off any of the wrapping until they are completely thawed.

This is just my technique--it's worked fine for me so far.

Lisa
post #4 of 17
I've only frozen cakes once ... well twice counting today ... I cooled mine completely, wrapped in multiple layers of saran wrap then wrapped in foil ... I put them on a pan and then down into the freezer... when I get ready to thaw, I just lay them all on the snack bar, unwrap the foil but leave the saran on them .. I was very sceptical when I first froze cakes as I was worried it wouldn't taste fresh .. boy was I wrong .. they taste just like you baked them.. I've heard of many people on here that's frozen some for a couple of months and they've been fine .. I think its all in how they're wrapped/sealed... hope this helps icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #5 of 17
Well, one month in advance before there is any noticable change in the flavour or measureable deterioration.
Hugs Squirrelly Cakes
post #6 of 17
I have put cakes in freezer for up to three months and still tastes fresh. It all depends on how well you wrap your cakes. As llj68 and ntertayneme mentioned, you can use parachement paper or saran wrap and then foil, but making sure there is no openings or air pockets before putting the cake/s in the freezer. I use sometimes parachement paper and sometimes saran wrap and then foil. It really works!
post #7 of 17
Well actually, the one month timeframe is based on Government of Canada scientific studies and the results. The thing is, there is an immediate chemical or molecular breakdown that occurs as soon as a cake is frozen. This effect is not noticable by taste but by a change in the molecular structure. However at longer than one month there is actually a measurable decline in the taste of the product according to these same tests. There is also a change in the texture of the cake itself.
Freezing a cake made from a cake mix results in a shorter shelf life in the then defrosted cake, again according to these tests.
These tests were conducted using commercial freezers that are better controlled than the average home freezer. The tests were conducted shortly after the big power blackout and were used to better enable the government to advise residents about food safety issues related to freezing foods.
While wrapping will protect or prolong protection from freezer burn and loss of moisture it will not affect the molecular changes in the structure that naturally occur.
Hugs Squirrelly Cakes
post #8 of 17
Thread Starter 
Thanks.

And then how long does it take for the cake to thaw sitting on the counter wrapped in saran wrap?

I'm making 6", 8" & 10" tiers.
post #9 of 17
chrisrich,

I wrap the cakes in saran wrap several times, then wrap in tinfoil 2 times, then I place the cakes in a plastic trash bag & make sure all the air it out. I have frozen for a month. The cakes tastes fine.

When I'm ready to thaw the cakes I take them out of the freezer the morning of the day before I decorate them. Keep them covered, leaving them on the countertop. The next morning I slowly unwrap the cakes & let them sit in the air for about an hour. That's so the cake will soak up any moisture on the outside of the cakes. Then ready to ice.

Sometimes I let the cakes thaw covered for a few hours. Then I crumb coat the cakes while they are still a little frozen.

Frozen cakes are very moist & they taste the same as a freshly baked cake.

Good luck~
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #10 of 17
I have had a cake frozen about 2-3 months (it was well wrapped) before it got decorated and it tasted great!
After my cakes are done cooling, I wrap them in saran wrap or glad press 'n seal, and I then wrap them in freezer paper (just like wrapping a gift to give to someone).
An hour or 2 before I am ready to decorate, I pull them out of the freezer, place on the counter in single layer across (don't leave the cakes stacked, or they take forever to defrost), get my boards covered, and leave the cakes wrapped while they defrost so that they don't dry out! I then crumbcoat, and then ice as normal.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #11 of 17
I think it makes a difference if you are using a freezer/refrigerator or a deep freeze. If you are using a deep freeze they will last longer.
Judy
post #12 of 17
Thread Starter 
Thanks for all the tips. I think I'm going to start baking the cakes tomorrow night!
I'm still a little nervous about freezing them, but I'm going to give it a go.
post #13 of 17
Good for you Chrisrich!
"Learn from a turtle... it only makes progress when it sticks it's neck out"
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"Learn from a turtle... it only makes progress when it sticks it's neck out"
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post #14 of 17
Bumping! This is a good topic!!! I'm going to freeze a few cakes today, so thanks to all for the info!
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #15 of 17
I find that if you wrap them in plastic wrap while they are still warm (maybe cooled for 15 minutes or so on a rack) and then freeze them, they come out much more moist when you defrost them. That's just my experience. =) Of course I haven't frozen a cake for much more than a week.

Mixee
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