Can I Tort Then Freeze? Or Should I Freeze, Thaw, Then Tort

Decorating By shellypf Updated 2 May 2007 , 11:02pm by DecoratingDingbat

shellypf Cake Central Cake Decorator Profile
shellypf Posted 2 May 2007 , 8:21pm
post #1 of 4

Hello cake queens! I have not tried torting yet and am attempting with a ten inch square for a castle base. I just don't want to mix up another 2 mixes for another square so I am going to try and tort this for height. This is a first for me....any advice? Can I tort it now and put it in the freezer or will it dry out? What are the best steps to take? Thank you so much!

3 replies
indydebi Cake Central Cake Decorator Profile
indydebi Posted 2 May 2007 , 8:35pm
post #2 of 4

I do it all the time because I don't want to wait until it's totally thawed to get started. If you want, wrap each torted layer in saran wrap really well. OR..... I re-stack the torted layers, then wrap in saran, then freeze.

CakeRN Cake Central Cake Decorator Profile
CakeRN Posted 2 May 2007 , 8:53pm
post #3 of 4

You can torte, fill and freeze but make sure your fillings will freeze and thaw well. Also wrap them good in saran...several layers and put in a large ziplock bag or trash bag....

DecoratingDingbat Cake Central Cake Decorator Profile
DecoratingDingbat Posted 2 May 2007 , 11:02pm
post #4 of 4

I do the same as the ladies above. I torte, coat with syrup, fill and wrap with syran wrap - then wrap in tin foil. I think I may be a little heavy on the wrapping, but it works. I fill certain cakes (ie: chocolate with strawberry filling - white with Bavarian cream etc.) then freeze because it's easier to handle them frozen. Right now I have two chocolate and one white with Strawberry filling frozen, I'm glad I did this because now I can't find any fresh Strawberries icon_confused.gif Just remember that not all fillings freeze well, in that case I torte and syrup coat then freeze - allow the cake to defrost for minimum 12hrs (time to let it sweat out) before filling & decorating. Whatever way works for the time, the trick is to ensure you wrap well - cakes will pick up odors, and freezer burn easily.
I actually prefer some of the cakes after they have been frozen, they seem more moist - that may just be me though - I also like Beef Liver so who am I to say? icon_wink.gif

Quote by @%username% on %date%