Originally Posted by Justplainnuts
My first post here from Australia
Just discovered this forum and this freezing thread and it's awesome. I've just started cake decorating and I've only used ganache to crumb and ice between the layers and then the whole cake before covering in fondant. So can I just check this with everyone...
1. Does torte mean splitting the cake in half or thirds?
2. And when you say ice/icing the cake - what medium do you mean? buttercream or can it be ganache as well?
3. Can I freeze a ganached cake? If yes, how long do I wait during the thawing process before I cover with fondant?
Thanks!!! So thrilled to be in an arena with so much cake knowledge. Looking forward to your replies.
Greetings! Yes, torte means splitting the layers. We have a few legendary Aussies on this site that constantly correct us silly Americans because I believe to you, a torte is a type of cake, splitting your layers is "tort". Right? Anyway, yes it means split your layers.
To ice a cake is to cover in frosting in some form. Many people here use "icing" which consists of shortening and confectioner's sugar, which is where (I believe) the term "ice the cake" came from. But lots of people call that same icing incorrectly "buttercream" since it contains no butter or cream, so don't get too confused by that. And them some of us use real buttercream. But I digress... Using ganache on cakes is sort of new here, and not many do it, we mostly use icing or buttercream.
I would not freeze a decorated cake. I haven't read the entire thread so I don't know what others have said, but personally? No. All my cakes, as soon as they are turned out on cooking racks, go straight in the freezer. Once they are par frozen, I double wrap in plastic and leave for at least overnight if I have the time. Or sometimes if I know I will be using them the next day I don't bother wrapping, but I have a sub-zero in my bakery and they freeze FAST. Sometimes they defrost in the wrapping, sometimes not. I haven't noticed any difference in how "moist" the cake is (man, I hate that word. "Moist" is my underarms after I run 3 miles). I try and tort my layers when they are still par frozen to handle them easily but after just slicing the pad off my ring finger trying to split a too-frozen cake, I'm now waiting until they are more defrosted
We also don't make mud cakes here, which I think is mostly what you make there, so I'm not sure if freezing will help you much since your muds are supposed to mature in the fridge for several days for best flavor. I can't remember what my Aussie pals say about freezing them.