Has Anyone Frozen A Completely Decorated Cake For A Week?

Decorating By projectqueen Updated 12 Jun 2007 , 8:15am by JanH

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projectqueen Posted 4 Jun 2007 , 5:38pm
post #1 of 27

Hi all.

I have a potential order for a cake due at the end of a week I have to be out of town.

Do you think I could bake, decorate and freeze on a Sunday for a cake to be eaten the following Sunday?

I could decorate in buttercream. How would I package this to give to the person to put in their freezer? I obvioulsy couldn't wrap the decorated cake itself because it would have borders and writing and everything. Would I wrap the box? How?

Would it still be fresh when defrosted?

I don't want to lose this order but I don't know if I can talk her into taking frozen cake.

HELP!

Also, what about fondant decorations? Would they freeze/defrost well?

Thanks.

26 replies
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cakesbyallison Posted 4 Jun 2007 , 6:31pm
post #2 of 27

I had someone that had to cancel a party - last minute - and I had already decorated the cake. I put it in the box wrapped it several times w/ plastic wrap, then w/ heavy duty foil. To thaw, remove box from freezer, let defrost completely before removing the wrap. The customer of mine who ordered the cake, said it was great!

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projectqueen Posted 4 Jun 2007 , 7:49pm
post #3 of 27

Thank you!

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mariecar6 Posted 5 Jun 2007 , 2:14am
post #4 of 27

Maybe you want another opinion? I did the same thing cakesbyallison did! Great results, also.
Marie

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Renaejrk Posted 5 Jun 2007 , 2:22am
post #5 of 27

There was recently a thread (I'm sure if JanH sees this she will post a link!) where a CCer did an experiment. She completely decorated the cake, wrapped it, froze it, and left it there quite a while(couple of months?) - it came out wonderful! It was even a fondant covered cake!

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giggysmack Posted 5 Jun 2007 , 2:22am
post #6 of 27

I've had good results with defrosting cakes always in the fridge fondant should be ok as long as it is not 3D

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msauer Posted 5 Jun 2007 , 2:25am
post #7 of 27

I was at the Ohio Day of Sharing in April and Geraldine Randelsome (sp?) was a guest demonstrator. She said that her grandchild's birthday cake was already completely decorated/done/frozen for a June or July party. She explained how she does this (which is essentially what cakes by allison does).

I'm really interested in this thread because I have a similar problem to you.

Has anyone else done it with fondant or gumpaste decorations????? I'm just soooooo scared to have to start over completly when I get home from a week of vacation.

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Suebee Posted 5 Jun 2007 , 2:27am
post #8 of 27

You put a fondant cake in the freezer or frig?????

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mekaclayton Posted 5 Jun 2007 , 2:28am
post #9 of 27

We did it all day, everyday at the grocery store in the bakery. They froze them for longer than that. Depending on the colors used, didn't seem to do much but thaw. I guess it's really what you feel comfortable doing. Newly weds freeze their cake for a year....heard some came out just as good.
Oh yeah, I have had people that have frozen their fondant cakes (just to keep showing it off I guess) and I have never heard that the cake wasnt good...and who knows how they wrapped it LOL

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Melvira Posted 5 Jun 2007 , 2:37am
post #10 of 27

ONE THING TO REMEMBER!!

I have frozen a completely decorated BC cake and you have to be VERY careful about how you thaw it or the icing will 'weep' and the condensation will make your colors bleed. I did a cake with red roses and it looked like a godforsaken crime scene when I thawed it. That's why I rarely freeze a deco'd cake! Good luck to you!

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tcturtleshell Posted 5 Jun 2007 , 2:47am
post #11 of 27

I have frozen cakes iced but did not decorate or put fondant on before freezing. I took the cakes out of the freezer & put them straight in the refrigerator to thaw. Once thawed I set them out on the counter. When I went to decorate the cakes they were very sweaty & wet. The icing never crusted after that. I should have taken the icing off & started over with new icing but I threw the whole cake away. I live in Louisiana so this might be the reason this happened. Humidity makes a mess out of cakes any day. I do freeze crumb coated & BCI filled cakes & they are moister & to me taste better! Don't know why but they do icon_smile.gif Just wanted to share my experience freezing iced cakes. icon_smile.gif

Another question for ya'll?? When you freeze cakes what do you use to fill the cakes with? Filling or just BCI? I only have done BCI filling because I've been worried about having a yucky mess when the filling thawed. Thanks! thumbs_up.gif

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tcturtleshell Posted 5 Jun 2007 , 2:48am
post #12 of 27
Quote:
Originally Posted by Melvira

ONE THING TO REMEMBER!!

I have frozen a completely decorated BC cake and you have to be VERY careful about how you thaw it or the icing will 'weep' and the condensation will make your colors bleed. I did a cake with red roses and it looked like a godforsaken crime scene when I thawed it. That's why I rarely freeze a deco'd cake! Good luck to you!




YES! That's what I meant by sweaty & wet!! LOL icon_smile.gif Condensation & weep! That's the words I was looking for!! Thanks Melvira! icon_wink.gif

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Melvira Posted 5 Jun 2007 , 2:53am
post #13 of 27

Woah, TC... this is a family website... let's hold back on the sweaty and wet talk!! hehehe! Sorry, but you made me laugh out loud with that one!

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tcturtleshell Posted 5 Jun 2007 , 2:57am
post #14 of 27

You dirty minded cake decorator icon_lol.gificon_surprised.gificon_wink.gif It is funny after I went back & read it! icon_razz.gif

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projectqueen Posted 5 Jun 2007 , 2:59am
post #15 of 27

[quote="Melvira"]you have to be VERY careful about how you thaw it or the icing will 'weep' and the condensation will make your colors bleed. /quote]

So, if one is VERY careful about how it's thawed (wrapped completely on the counter until thawed), then will the icing still "weep" and make colors bleed?

I may have to do a little experiment of my own, LOL.

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Teekakes Posted 5 Jun 2007 , 3:07am
post #16 of 27

Projectqueen, here is the link to my recent thread regarding freezing a decorated cake. I know the buttercream works well too but it is VERY important to thaw it with a fan blowing on it. The food colors you use is important too because some bleed and some do not. I use on Americolor.


Frozen Cake Experiment Results thread;
http://www.cakecentral.com/cake-decorating-ftopicp-3232463-.html#3232463

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mekaclayton Posted 5 Jun 2007 , 3:08am
post #17 of 27

Melvira, I LOVE your sense of humor!! You are tooo funny!

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Melvira Posted 5 Jun 2007 , 3:10am
post #18 of 27

Honestly projectqueen, I can't answer that question. I wish I could. But you wouldn't really want to keep it wrapped until it's totally thawed because when you unwrapped it, you'd screw up the icing! Or, duh, perhaps you meant if you wrap the outside of the box the cake is in. I was thinking of it being wrapped closer against the frosting. Sorry, ignore my stupidity... it's been a long day! But, what I have found/heard/thought about, is that it would work best to thaw it in a humidity controlled environment like a fridge. If you are in a humid environment, I don't know what to tell you! I think you're right, you need to do some experiments and let us know what you come up with!!

Edited to add: Mekaclayton, I am glad you appreciate my sense of humor. Some days I am afraid it gets me into trouble, but as long as someone is laughing with me, I am happy! I live to make others laugh. Until they make me mad... then I live to make their every waking moment unbearably painful and humiliating. Hehehe. Kidding... mostly!

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tyty Posted 5 Jun 2007 , 3:19am
post #19 of 27

I have frozen cakes iced in BC about 3 times. I went to Baking911.com for instructions. They said put the decorated cake in the freezer and let it freeze. Then wrap in 2 layers of plastic wrap then 2 layers of heavy duty foil. To thaw leave wrapped until fully thawed. My customers said the cakes were fine. The longest time was frozen was 2 weeks.

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tyty Posted 5 Jun 2007 , 3:19am
post #20 of 27

I have frozen cakes iced in BC about 3 times. I went to Baking911.com for instructions. They said put the decorated cake in the freezer and let it freeze. Then wrap in 2 layers of plastic wrap then 2 layers of heavy duty foil. To thaw leave wrapped until fully thawed. My customers said the cakes were fine. The longest time was frozen was 2 weeks.

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cakesbyjess Posted 5 Jun 2007 , 4:14am
post #21 of 27

I have done this before. I just wrapped the cake box in heavy duty foil (no plastic wrap), and put it in the freezer. I took the cake out of the freezer one day before it was to be eaten, and put it in the frig (still wrapped in foil). Then, on the morning the cake was to be eaten, I took it out of the frig, took the foil off the box, and let the cake come to room temperature on the counter. It tasted just great! I have done this with several customers when they have ordered cakes for dates that I'll be out of town. I give them the same instructions that I mentioned above, and they have all said that the cake looked and tasted great when it was thawed. thumbs_up.gif

(I agree with others that you may not want to use bright/deep colors on the cake ... black and red, especially.)

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KimAZ Posted 5 Jun 2007 , 5:52am
post #22 of 27

Funny because I just had this same situation come up and I was coming here to find out what others have done.

I'm leary because I do use Americolors and the cakes will have red and black buttercream and will have some 3D fondant accents. Yikes!

KimAZ

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giggysmack Posted 5 Jun 2007 , 11:55am
post #23 of 27

Leave your 3D fondant accents off the cake and put them on after the cake has defrosted and dried if you do have any bleeding you can touch up. You may need to leave it in the fridge for a while. The darker the colour the more chances of it bleeding like black, red drk blue.

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goof9j Posted 5 Jun 2007 , 12:02pm
post #24 of 27

Brides do this all the time. They freeze the top for a year and then eat it. Doing this with my daughter's wedding cake worked out great. The cake was just as fresh and really good.

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mariecar6 Posted 7 Jun 2007 , 1:58am
post #25 of 27

Well, I don't know if I just had good luck. But I froze a Hello Kitty character cake decorated in BC. The cake had lots of black and red, but no colors ran when I thawed it!
Marie

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vcr Posted 7 Jun 2007 , 2:12am
post #26 of 27

Lots of good advice. the only thing I suggest, so your colors don't bleed & cake won't weep. Is to thaw out slow, Like a turkey, Ha! Take from freezer to frig for one day & then from frig to room temp.

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JanH Posted 12 Jun 2007 , 8:15am
post #27 of 27

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