Can I Re-Freeze "naked" Cake Layers?
Decorating By CakesByEllen Updated 13 Mar 2007 , 4:22pm by CakesByEllen
My fondant/gumpaste class 2 got cancelled somewhat last minute. Luckily I didn't make the cake yet, but I did defrost the two layers. Can I re-freeze them for next week and still serve the cake at work after class?
Or do I basically have to use the cakes now and make two new ones?
TIA!
good question, sorry I can't answer, but here is a great big BUMP!
No, don't refreeze them. BUT you can crumb coat them, then chill and put the frosting on and the cake will stay fresh up to two weeks in the frig that way.
OR u could make a practice cake- EAT IT and then make a new one 
OR u could make a practice cake- EAT IT and then make a new one
Or make cake balls...
Unfortunately, the last thing I need is to eat it! In any shape or form. Could I just refrigerate the saran-wrapped individual layers for a week?
Unfortunately, the last thing I need is to eat it! In any shape or form. Could I just refrigerate the saran-wrapped individual layers for a week?
Crumb coat them first. Cakes go stale when any air touches them (even through Saran wrap) in a frig. Get a good layer of frosting on first and that protects them with a "moisture barrier" for lack of a better term.
Anyone else have experience with this situation? I really don't have the refrigerator room for a crumb-coated cake for a week.
I tried to refreeze cakes once and they were really dry and yucky. I took some cake out of the freezer and my intention was to frost and give to a friend. Well, I didn't get to it right away so I put it back in the freezer and took it out a few days later and frosted it. Later when I asked her how it was she said politely..."the frosting was really good, but the cake was very dry." I've learned my lesson with refreezing. I have not tried to store a frosted cake in the fridge, that sounds like it might work if you can find space for it. Hope this helps, good luck 
i have done this, not as a routine but i refroze a cake and then took it out for my course 1 demo cake, which i left for the store employees, it looked and smelled fine, the top i leveled off tasted fine too. for you class purposes i think it will be fine, i wouldn't choose to do it for a customers cake though.
ok, looks like I will try crumb-coating it and make room in the refrigerator. Thanks. I really wanted to hear from someone that did it and how it worked out. Oh Well.
Thanks Again Everyone!!!
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