How Do You Freeze Your Cake Ahead Of Time?
Decorating By lizzyanne1 Updated 1 May 2007 , 6:40pm by angkimbrell
Does freezing a cake ahead of time work well? I am wanting to go ahead and bake my cakes for this weekend, freeze them, and decorate on Friday. How do you do this and have you found it to be successful? Thanks!
I do it all the time. It's easier to torte, trim, etc. and less crumbs when you ice the cake.
I let the cake(s) cool and then wrap in Saran wrap and foil. If they are small enough, I put them in freezer bags.
I've read here that some wrap the cake and put in the freezer while still warm but I've never tried that.
Hope this helps. 
Hi,
Yes, absolutely, in fact our Wilton Instructor as well as many bakers suggest freezing the cakes before decorating. You can even freeze up to a month or two in advance. After baking your layers, let them cool then double wrap in plastic wrap and I even put them in freezer bags after wrapping them in plastic. Thaw them for at least 8 hours in plastic so that any condensation build up is on outside of bag before stacking, filling and icing. Freezing sets crumbs and holds in moisture. Works really well. Happy baking!!
Thanks so much. I am going to bake today then...and decorate on Friday! I will let you know how it goes!
I do it all the time. It's easier to torte, trim, etc. and less crumbs when you ice the cake.
I let the cake(s) cool and then wrap in Saran wrap and foil. If they are small enough, I put them in freezer bags.
I've read here that some wrap the cake and put in the freezer while still warm but I've never tried that.
Hope this helps.
Do you slice your cakes for the torte layers before freezing, after thawed, or while frozen?? I've torted and iced, and then frozen, but never just freshly baked cake before. Angie
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