Can You Give Me Step By Step Instructions For Freezing
Decorating By treys_girl04 Updated 1 May 2006 , 3:09pm by tatetart
the thawing a cake? i want to freeze then thaw a 11x15. first off, i plan on filling it with starwberry jam then crumb coating with buttercream..is all that okay for freezing? i want to thaw next wed to decorate for a sat delivery. I want to make sure i wrap it and thaw it right.
also, does anyone know if mousse filling made with pudding mix and heavy whipping cream has to be kept cold? I thought I read that it didnt, but im not sure because of the cream.
thanks!
I agree with shannas on the filling/ refrigeration. I have only frozen a non-filled, non- iced cake. I am not sure, but I think the filling will thin a little if you freeze it, as freezing changes the consistency once you that jams/etc., and the icing may crack, because the cake will expand a little when it thaws out. Maybe someone can give some tips on freezing a crumb coated cake- bump.
You can freeze the cake itself, but don't fill (for the reason Kerri729 stated) or crumb-coat it first.
Freezing your crumbcoat will create too much moisture and your icing will not go on smoothly and will pull away from the cake.
If I were you, I would freeze the layers. Take them out the day before,
Fill the cake and wrap tightly and refrigerate it overnight, so the layers can settle. Then crumb coat and ice it the day of delivery. 
Always keep your cake wrapped until completely thawed.
I hope this helps..unfortunately I learned the hard way... 
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