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I'm convinced...freezing cakes ROCKS!!! - Page 7

post #91 of 141
can you freeze any cake, icluding plain sponge?
post #92 of 141
How long do you have to let them set in the fridge before torting and freezing
post #93 of 141
You can freeze any type cake including sponge.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #94 of 141
QUESTION: i tried this for the first time last week because i had way too many cakes to make but it was a disaster! can someone tell me what to do! i pulled it out the freezer and let it come back to room temp and i began working. i leveled them before putting them in the freezer so at this point i just needed to fill and crumbcoat. it was horrible! my cake kept lifting. i thought maybe my buttercream was too thick so i made it thinner and it didnt work. i gave up on that cakebecause it was a complete loss! the whole left side was gone. it was lifted as i tried to frost. Sorry so long. so i guess my question is. Where did i go wrong lol!
post #95 of 141
I've never frozen a cake before, but after reading all these comments I will start to.
post #96 of 141
Quote:
Originally Posted by sabileos1

QUESTION: i tried this for the first time last week because i had way too many cakes to make but it was a disaster! can someone tell me what to do! i pulled it out the freezer and let it come back to room temp and i began working. i leveled them before putting them in the freezer so at this point i just needed to fill and crumbcoat. it was horrible! my cake kept lifting. i thought maybe my buttercream was too thick so i made it thinner and it didnt work. i gave up on that cakebecause it was a complete loss! the whole left side was gone. it was lifted as i tried to frost. Sorry so long. so i guess my question is. Where did i go wrong lol!



How did you thaw it?
post #97 of 141
i left it on the counter wrapped.
post #98 of 141
My cakes have always been moist(unless over baked accidently) but I tried freezing for a week once, and it was teribly dry.so I never tried that again...if it aint broke dont fix it haha..I wish I had better luck with freezing but maybe I wrapped wrong....someday I will try again, would be nice to have some ahead made.
Georgine
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Georgine
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post #99 of 141
Ok - that's how I thaw also or in the fridge wrapped. Wrapped is the key, so I don't know why it was like that, maybe the recipe?? Sorry!
post #100 of 141
Was it completely thawed when you iced it or was it still cold? If the cake is cold that can change the consistency of your icing and make it tough to spread, especially if your recipe has a lot of butter in it (like mine). I never ice cakes cold.

As for wrapping and freezing, I wrap mine in plastic wrap and then in foil. I prefer the texture of my cakes after they are frozen.
post #101 of 141
I would not recommend freezing all your cakes. There are some recipes that do not do well when thawed. For instance, a red velvet cake made with oil and cake flour. It will get way too moist and just impossible to decorate when thawed. I usually put two tablespoon of oil in my yellow cake recipes to because a cake made with butter does not come back to room temperature the same way as oil.
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #102 of 141
I have tried several scratch red velvet recipes which are fine when they are thawed. I have also successfully decorated scratch pumpkin spice cakes which have a lot of moisture and they were fine.

A lot of it is how you thaw the cakes. I always leave them in their wrappers while they thaw completely on the counter.
post #103 of 141
I don't freeze my cakes currently... I have before... Right now I wrap them in plastic wrap (2 layers) within 2 minutes of coming out of the oven. Then I stack the 2nd cake on top also covered in plastic wrap. They take almost 4 hours to cool. But they are SOOOO moist.
post #104 of 141
Yes I let mine cool enough that they are not steamy hot then wrap loose with wax paper....then when they are a little more cooled I wrap with plastic wrap and seal them.....they are still a bit warm....and my cakes are really moist....I must have not wrapped mine right when I froze them because they were so dry omg...someone said you can only freeze for a couple days.......so I don't know....just hasnt worked for me darn it
Georgine
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Georgine
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post #105 of 141
HI Everyone,

My first post here from Australia icon_smile.gif 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.
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