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Wrong freezing method

post #1 of 8
Thread Starter 
I foil wrapped my cake first before cling wtapping it. Will this ruin my cake???
post #2 of 8

No. that's what I do. BUT don't do it whilst a cake is fresh out of the oven or the moisture will make it stick to the foil.

post #3 of 8
Thread Starter 
Thank god for that. I just made 28 cakes and was thinking if doing it all over again. I really wish the humid summer here in Sydney won't make my cake to collapse due to condensation. How do you thaw them before icing the cakes?
post #4 of 8

Well I just bring them out of the freezer....leave them until they are nearly thawed out and then cut them whilst they are still a little bit chilled. That way I have more control over them. I use the fridge to layer and crumb coat them so that they set up nicely and don't squirm around, then I usually ganache and leave in the fridge. By the time I bring them out of the fridge and let them sit to get to room temp...they are already ganached and ready to cover with fondant.

Some people get a little shirty about freezing cakes. I, personally believes it helps to retain the moisture in them.

post #5 of 8
Thread Starter 
Thanks, but do you take off the wrapping straight away after bringing it out of the freezer to thaw? Sounds like your from Australia as well..
post #6 of 8

Sorry Filo...I went awol.

I usually keep them wrapped til they are mostly defrosted but I cut and layer them whilst they are still a little bit stiff. that way they cut really cleanly and I don't have cake crumbling everywhere. By the time I've layered and filled and covered them they are usually completely defrosted. xx

post #7 of 8

I always thaw in the wrapper.

post #8 of 8

i unwrap immediately and brush off the frozen bits of condensation before they melt back into my cake--and i ice it immediately too--

 

--too many ways to do it huh-

the only way to see the rainbow is to look through the rain

 

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the only way to see the rainbow is to look through the rain

 

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