Ok, so I could rant and rave about this cake order BUT I will try to be calm. I can already feel my blood pressure rising. I took an order several weeks ago and got paid for it. It's a tospy turvy cake that is decorated with colored fondant (black) and some airbrushing. (just some info on the cake)
Any way it is a large cake we finished it and then after trying to get intouch with the client for a week .....she was on vacation and I thought she wasn't getting a signal....but it is the day before and I am desperate so I track down family members that get the client to call me and low and behold she has changed her phone number forgot to let me know....hasn't received any of my messages...and what the cake isn't this weekend it is in two weeks!!!!!!!!!! I have it written down in three different calendars for the 4th. Ok so I guess I am ranting..........
my question is how to freeze this 3 tier cake and then bring it back to room temp without killing the black zebra stripes and all the airbrushing oh and lets not forget the black royal icing lace pattern.
Please help I need to get it frozen today and thaw it out for Aug. 18th.
Is this even possible??? and it still taste fresh?????
Thanks,
MJ

I don't know if this will help, but here is a link:
http://www.ehow.com/how_5580425_freeze-cake-fondant.html

I just googled how to freeze fondant covered cake and there are several hits on it. Hope it helps!

I've been writing about this on CC for quite awhile. I strongly disagree with the e-how info on several points.

I don't recommend having ANYTHING touching the surface of the completed cake when freezing it. In my opinion, that's just inviting a problem.

I have done this many times and there are Cc members who have used my method with great success.

Box the completed, room temp cake, keeping it level at all times. Wrap the box in several layers of saran wrap and a layer of aluminum foil. Place box in freezer.
24 hrs. before event, place still wrapped box in fridge.
Several hours before delivery, place still wrapped box on counter to come to room temp.
Before delivery or pick up, remove wrappings and make sure that box isn't damp or unsuitable for transport.
Cake should be fine, with little to no sweating.

Both of these cakes were handled in this manner by the client. Each was frozen for at least 10 days. Both got rave reviews. Flowers, bows, & numbers were placed by client after defrosting.





Rae

Ray u posts are always helpful

Thanks

BlakesCakes - I've seen your freezing tips on here for quite some time and I'm counting on them. We're leaving for California (from Texas) next Friday and I'm taking a wedding cake (fondant) and a graduation cake (bc) with us. The wedding cake is already in the freezer and the graduation cake goes in tomorrow. I'll have them on dry ice in a cooler for the trip. The wedding is on Sunday and graduation is the next Thursday. I'll keep you posted.

MaceyJane - I say go for it. We must be brave to be cakers.

Have a safe trip--and do a fire drill, leaving the A/C on, when you make all stops.

Make sure that you have fresh air coming into the car at all times, too, as the dry ice generates carbon dioxide as it melts.

Can't wait to hear how it goes!

Rae

Rae can we do the same procedure to bc cakes ?

The sunflower cake (which was all buttercream) in my gallery was transported then packed in dry ice for over 2 hours. It was perfect when I was finally able to set it up at the venue. We (or should I say my husband) created a Styrofoam box, so to speak. He made a Styrofoam base that had a groove cut in it to accept the box that slid down over to cover the cake. He also had styrofoam pieces that were about 6" tall that went around the outside of the base that interlocked into a groove on the edges of the foam base. These pieces accepted the remaining height of the walls that interlocked and was taped into place all around the Styrofoam box. The dry ice was placed between the sides of the foam box and the cake box. A small piece of plywood was placed on top of the cake box and another other slab of dry ice was placed on top of that and then the Styrofoam top was added and taped down as well. It worked like a charm.

As BlakesCakes stated we had the air conditioner vented from the outside air to make sure we had proper ventilation.

Have a great trip and good luck.

Thank you for the very clear instructions Rae! Have you done this with whipped cream/chantilly cream fillings and frostings?

 

Thank you!
Liz

ASuch a great information thanks, I am going to try this freeze method in december for my daughter quinceanera :-)

I too miss her. Did not know why she left. She gave great info .

Rae gave great information.  Let us see if the moderators who chased her off will be able to supply us with her knowledge. 

A

The main culprit has left as well. She could've found you a link to every thread Rae ever posted, but I'm not sure she had first hand knowledge.

A[quote name="annabananana" url="/t/747425/how-to-freeze-already-decorated-cake-and-then-thaw#post_7406684"] The main culprit has left as well. She could've found you a link to every thread Rae ever posted, but I'm not sure she had first hand knowledge. That is when I first joined and it was shocking. I thought about not joining but and waited and read for awhile. I am just really swallowing the fear of posting, cause it was ugly.

omg what a nightmare good luck

what in the world could she have posted that got her run off and you so afraid?

AI'm new to CC and loved everything she posted. Sounds like I'm too late :( such a happy helper! Thanks for sharing her site in hopes of getting help elsewhere from her. This post saved me with my first wedding cake I'm doing this week!!

Good Afternoon,

i am in the cake making business and have three outlets in different towns at a distance of 100 miles between them. As of now we manufacture separately at these outlets and is becoming inconvenient this way. We use non dairy whipping cream to make our cakes.  i am looking to manufacture and freeze cakes centrally at one kitchen  and transport it that ways to different places. i need the technical know how about it and the machines needed to do so. Do i have to change the recipe or add some preservatives to do so? and is a blast freezer required or just a regular freezer does the job? we usually have cakes ranging from 500 gms to about 3 kgs. would appreciate your help on this. thank you 

Not trying to be ugly here but if you have a business with 3 outlets, you should already know the answers to your questions.