Hi, I have a cake due the Saturday after the 4th of July and we will be gone all week until late that Friday evening. I was wondering if I could bake the cake the weekend before and freeze it for the week we are away and then thaw out Friday night and decorate on Saturday?? Please let me know. Thanks.
I have frozen 8inch cakes, as well as 4inch cakes this way without any problem, it works. However, I have never frozen a 11x15 sheetcake.
I have one due on July 9th (night) and I will be out of town from July 2nd until the 8th....has anyone had success with this size being frozen? It just seems so much bigger to freeze and maybe that doesn't make a difference....I think I am just a chicken 
to try.
I freeze all my cakes. And most of my customers want sheet cakes. I freeze sheet cakes just like other shapes. Be sure it is loosened from the pan as soon as I take it out of the oven. I lay down two strips of Glad Wrap side by side (overlapping) (I've used other brands but don't like them). The Glad Wrap doesn't melt or stick to the cake. Cover the cake and slide onto a large cake board. Lay down two strips of foil the same way and wrap loosely around the cake. Slide back on board and place in the freezer. Works perfect for me everytime. Hope this helps.
Diane
i absolutely freeze all my cakes. i usually set aside a day just for baking. i bake as many cakes as i know i'll need in the near future and i mess the kitchen up good! i even bake a few extras for those last minute orders. i do have a seperate freezer so space is not an issue. my pastry instructor told us never to bake and decorate a cake on the same day- the cake needs to settle. so i've always frozen them. letting them thaw still wrapped helps to keep them moist also. and if you need to carve a cake it is much easier to do if still a little frozen.
so i've always frozen them. letting them thaw still wrapped helps to keep them moist also. and if you need to carve a cake it is much easier to do if still a little frozen.
I know it would depend on how large the cake is, but what is a good time gauge for starting to carve after un-thawing?
I haven't carved a cake yet, but have an order for a guitar hero cake coming up. Any help is so appreciated, I'm really nervous about carving!
Thanks mommalud! I'm going to give it a try this weekend on a practice cake and see how it goes.
Great tip on the serrated knife, it will sure help!!
So, if you let the cake thaw in the saran wrap, foil and baggie it still stays moist?
What about if you have to carve it and take it out before it's fully thawed, still moist?
Thanks everyone! Glad to know I can bake and freeze it before I leave. I will take it out Friday night when we get home to thaw so I can decorate it Saturday morning!
You guys are so helpful!!
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