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I'm convinced...freezing cakes ROCKS!!! - Page 4

post #46 of 141
Ok everyone. I'm finally trying the frozen cake thing. I had some leftover batter from a cake today and I made a 6in cake. I let it cool for about 10mins, it as still warm. I wrapped in cling wrap 3xs and wrapped in foil 2xs. I don't need it anytime soon BUT I'm dying to see what it will taste like after a couple of days. So, I will take it out on Mon or Tues to test. Well, I'm going to let my tastetesters eat it and see if they can tell any difference. Wish me luck! Thanks to all. I will give update soon.
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #47 of 141
Careful with the foil...it can dent and, of course it's foil, hold it's shape leaving a dent in your cake. I double wrap mine in press and seal and that's it....fresh and yummy!
post #48 of 141
Wow, thanks for that info. Of course, I would have never thought of that bc I would have never thought of freezing bc I'm scared, LOL. Luckily this is a tester but if I like the results I will definitely watchout for the foil dents. Thanks again icon_smile.gif I'm so excited. Oh, and I will try the press n seal, I read others use it too. All I had on deck is foil, lol.
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #49 of 141
I am going to be making my own wedding cake and want to know how far in advance is safe to make the cakes?

My mom thinks its too much to do with the stress of a wedding, but I have told her I can do it if I make the cakes a few days in advance. I just need to know how soon I can make them.
post #50 of 141
Tina - I have to agree with your mom! My daughter is getting married in April and she already has a list of what and where she needs to be that day. You really won't need the extra stress on you. I am making her cake and will have to have some friends help me that day.
post #51 of 141
Quote:
Originally Posted by mrsmudrash



I used to wrap the warm cakes in plastic wrap but noticed the wrap shrinks and effects the shape of my cake. Plus, the costco wrap almost melts and puts off a weird chemical smell!! So, after much experimentation, I've found the best technique...Pop out the warm cakes from their pans after 5 minutes right onto a square of PRESS and SEAL (sticky side up)! Then, take another square of press and seal and place it on top of the cake and seal it all around the bottom square...sealing the cake and all that yummy steam/flavor, but without changing the shape or shrinking! Then I pop them right into my freezer.

Works beautifully!!!



LIGHTBULB moment, here... icon_smile.gif I always freeze my cakes, and use the Costco wrap, and never even thought about it shrinking while on a warm cake, and distorting my cake! AH HA! That explains it... icon_smile.gif Thanks!!!
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If you get melted chocolate all over your hands, you're eating it too slowly. ~Unknown
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post #52 of 141
Quote:
Originally Posted by msthang1224

Ok everyone. I'm finally trying the frozen cake thing. I had some leftover batter from a cake today and I made a 6in cake. I let it cool for about 10mins, it as still warm. I wrapped in cling wrap 3xs and wrapped in foil 2xs. I don't need it anytime soon BUT I'm dying to see what it will taste like after a couple of days. So, I will take it out on Mon or Tues to test. Well, I'm going to let my tastetesters eat it and see if they can tell any difference. Wish me luck! Thanks to all. I will give update soon.



Just make sure it's thoroughly thawed before eating. Frost it like you normally would--even if frozen--and then let it set I'd even say 2 hours just to make sure it's at room temp. I've never delivered a frozen cake...only cold and I deliver at least an hour before an event knowing the cake won't be cut for quite a while to give it time to warm. One thing I would never do is warm a frozen cake up in the microwave...not that you're thinking of doing that...just mentioning it. I've done that for personal use and even for a few seconds it's not good.

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #53 of 141
Thanks carmijok, sure will follow what u said, thanks again everybody. Stay tuned. I'm so excited. Its crazy, but everytime I go to the freezed I look at the bag as if its going to move or something, lol. I prob need cake therapy, lol.
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #54 of 141
Quote:
Originally Posted by msthang1224

Thanks carmijok, sure will follow what u said, thanks again everybody. Stay tuned. I'm so excited. Its crazy, but everytime I go to the freezed I look at the bag as if its going to move or something, lol. I prob need cake therapy, lol.



Cake therapy = Indydebi!
post #55 of 141
Quote:
Originally Posted by Karen421

Tina - I have to agree with your mom! My daughter is getting married in April and she already has a list of what and where she needs to be that day. You really won't need the extra stress on you. I am making her cake and will have to have some friends help me that day.



Unfortunatley I do not have someone who will make a cake for me. I also can't afford to have a nice cake unless I make it. I guess I just want to know that if I finish it the day before if it can be put in the cooler in the hotel's kitchen and have it be ok for the next night?
post #56 of 141
Does one need to be back to room temp before covering in fondant?


Mandy
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post #57 of 141
Quote:
Originally Posted by tina5160

Quote:
Originally Posted by Karen421

Tina - I have to agree with your mom! My daughter is getting married in April and she already has a list of what and where she needs to be that day. You really won't need the extra stress on you. I am making her cake and will have to have some friends help me that day.



Unfortunatley I do not have someone who will make a cake for me. I also can't afford to have a nice cake unless I make it. I guess I just want to know that if I finish it the day before if it can be put in the cooler in the hotel's kitchen and have it be ok for the next night?



Are you using fondant or buttercream? When is your wedding? Where are you located? I ask because of the fondant sweating thing. I refrigerate all my cakes, but they do sweat, if I don't box them and let them stay boxed until they come to room temp. I have timed it on several occasion with different fondants and I know that it will take approximately 2 - 2 1/2 hours for the sweating to dry and it will be perfect. Just don't touch it, until it is dry, or you will get finger prints. Good luck!!!!
post #58 of 141
Tina...how about cupcakes? You can find some really great wrappers to jazz them up! Make a small cake for the two of you to cut and make cuppies for the guests. It'll probably be easier and less stress for sure.
post #59 of 141
im curious...just started freezing cakes and I absolutely love the outcome...the taste...the moistness..the texture.. everythings...but before I started freezing I always used a sugar syrup on my cakes. My question to those of you who freeze your cakes....as you torte...fill..crumb coat....do you still use a sugar syrup or are cakes that have been frozen so moist they no longer need the sugar syrup? Do you think the syrup would be overkill?
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Greetings fellow CAKELINGS. I come in peace.
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post #60 of 141
Sometimes syrups are used to impart flavor to the cake, so I'd keep using them. When I add syrup to my cakes, I put the syrup on after the cake has thawed, but I generally don't use as much. You're right about the cakes being - and staying - moist after they are frozen.
Marianna
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