What is the best way to freeze cakes and keep them moist? Any tips? TIA!!!
Lisa
There are dozens of earlier threads on freezing cakes.
If you use the search key and enter freezing cakes then limit the search to the titles and then 'how do i' You find several threads that discuss this. Here is one:
http://forum.cakecentral.com/cake-decorating-ftopict-157221-freezing.html
I let my cakes cool.
Then I while cake are on wire rack I put sran wrap (2 strips) one layer, put the pan back over the cake - flip rack cover cake with sran wrap that is hanging outside of the pan. Freeze cake, once hard I remove the pan.
To defrost Leave cake on container - do not unwrap.
I let the cake cool and then place it in the fridge to harden some. I then loosely wrap the cake in plastic wrap and place in the freezer for 24 hours to harden more. I then tighten the plastic wrap and wrap tightly in foil. I have left cakes in the freezer for 3 months and they come out MUCHbetter than when they went in. An instructor of mine said that always happens and she doesn't know why.
I once put in a dry, tasteless pound cake just to keep from throwing it away and when I was ready to throw it away about 3 months later, I tasted it, and it was moist and great tasting.
I feel silly (again), but I didn't realize you can freeze cakes that are already decorated? The icing doesn't crack?
I totally agree that freezing is a great way to go. I did sheetcake for 450 recently and froze all but two of the cakes. They were wonderful. A girl on this site posted that she can ALWAYS tell when a cake has been frozen because it "tastes like the freezer". I disagree. I think it's all in how it's been wrapped in the plastic wrapping. I've got a pretty keen sense for something that is freezer burned/ freezer tasting. NEVER an issue with my cakes.
How well does the filling hold up in a frozen cake? I am planning on making a white cake with strawberry cream for Easter next week. I plan on doing a basic basket weave on the sides. The top of the cake will be decorated with a grass tip and lots of small drop flowers. Should I wait until next week to do the grass and the drop flowers?
THANKS!!!
Keren
I totally agree that freezing is a great way to go. I did sheetcake for 450 recently and froze all but two of the cakes. They were wonderful. A girl on this site posted that she can ALWAYS tell when a cake has been frozen because it "tastes like the freezer". I disagree. I think it's all in how it's been wrapped in the plastic wrapping. I've got a pretty keen sense for something that is freezer burned/ freezer tasting. NEVER an issue with my cakes.
I had a bride over for a sampling. I keep sample cakes in the freezer (once thawed, only 10 minutes to decorate for the appt!). She kept going on and on about how she HATED frozen cakes. She was ranting and raving about how good the sample cake was. So I said, "So I take it you want your wedding cake to be just like this one?" Oh yes, she did! You should have seen her mouth drop open when I told her that cake had been in the freezer for 3 weeks! 
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