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I'm convinced...freezing cakes ROCKS!!! - Page 10

post #136 of 141
I'm not sure what you mean...but I only leave my cakes in the pan for 10 minutes then turn them out. Let them cool a little more and wrap them in plastic wrap and cover in foil to freeze. I never freeze them in the pan
post #137 of 141
Thanks that was helpful! I will try this this week icon_biggrin.gif
Mari
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Mari
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post #138 of 141
I just made a big cake. After baking each layer, I froze them. Took them out a few days before, leveled, torted and filled them, crumb coated them, and frozen them again. Took them out the day before, SMBC on them, decorated them and outside on my unheated porch, just above freezing, all night. Transported cool, then when stacking using the SPS. System, which was already in the tiers, The icing on the bottom tier cracked in a number of places. They weren't big cracks, they were tiny hairlines, but I could see them.

Thankfully, in a cake of this style, they were easy to camouflage, but if this was a super smooth BC cake, it would have been a disaster! I got some good advice, like it can't go from freezer right to room temp, and maybe the stacking did it, but Maybe it was the transporting that did it? Any other ideas would be helpful! thanks,
Nancy
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post #139 of 141

do you know how long you can freeze it for and still be moist?

post #140 of 141

what kind of plastic wrap do you use? and what if im covering it in fondant?

post #141 of 141
Hi...I was wondering how about cakes that are soaked with an alcohol syrup? Do you soak them before or after freezing?
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