Crumb Coat - Then Freeze - Procedure?
Decorating By jreimer Updated 29 Jun 2007 , 4:24am by LittleBigMomma
I have 3 big cakes this weekend... most of the cakes are bakes, they'll be finished tonight - and then they're frozen.
I'd like to then put together my layers and crumb coat on Weds - and then refreeze - what's the best procedure for this?? Should I just wrap in Saran wrap really good and put back in the freezer? Or should it not be done at all????
I'd like to then ice on Thursday - and probably start decorating the one for Saturday on Thursday as well - I'm not planning on freezing again after this, will that be okay for Saturday?
Then on Friday, I'll stack my tiers and finish the decorating for the saturday cake - and decorate the 2 Sunday cakes - so on saturday I'll finish the stacking and decorating for the Sunday cakes....
Is this plan okay??? Or am I going to need to crunch it all in on Thurs/Fri????
The second freeze/thaw is likely to negatively effect the cake. Once thawed, they should be crumbcoated and iced as soon as possible. However, that is just my opinion.
I agree.
I hadn't heard of filling, crumb coating and freezing method. Can a filling that has real whipped cream in it(chocolate ganache) or a mousse be frozen? or buttercream using milk or whipped cream in it? I am new at this. Thank you
I haven't ever put my cakes back in for a re-freeze once I've done the crumb coat. Icing breaks down in the freezer, so I would say not to do it if you can help it.
I'm glad I cleared this up... thank you for your responses!
What if I don't thaw completely? I'm just taking them out of the freezer to level them and fill (just with buttercream) and stack the layers - and then crumb coating quick - so I don't think it will actually be thawed completely - do you think that would be okay? Or just not freeze at all after that?
I cut and level frozen cakes, but it is a bit more difficult than a thawed cake. You need a really sharp knife, and you have to be sure you know which way/what you are wanting to end up with. LOL
I haven't ever put my cakes back in for a re-freeze once I've done the crumb coat. Icing breaks down in the freezer, so I would say not to do it if you can help it.
Not all icing breaks down in the freezer or the recipes wouldn't tell you "keeps xx weeks in the freezer." Some might breakdown, but a regular buttercream is going to be fine.
So you think it would be okay to freeze after thawing and stacking my layers together for each tier? I just don't know what to do... I started thinking I'd wait until Thursday to start so I wouldn't have to worry about this... but I'm just afraid something is going to go wrong (like it seems to always!!) and i'm not going to get everything done... so I'd like to start on Weds!!!!! AAAAGH!! 
I've never frozen my buttercream before.... only on my own wedding cake, and that was the top tier for a year - and it was PERFECT the next year... so I don't think it would break down.
Personally, I don't freeze after a crumb coat. The icing never goes on smooth, and as the cake thaws the crumb coat ends up with water condensation and the full icing always falls off. At least this is what happens if I try to freeze after a crumb coat (only tried it once or twice and won't do it ever again)............ just my opinion though 
I normally freeze my BC icing - I make huge batches over at the restaurant in the ginormous mixer and then divide it into 2-qt cambro containers with plastic wrap pressed right on the surface and freeze. I've had success with BC that's been frozen up to 6 months (none of mine have ever been kept longer, probably would be ok though)
I wouldn't worry about having all the cakes stacked and crumbcoated that far ahead of time unless you really feel strongly about it...but you can start baking now. Just level the tops, double wrap each layer in plastic and then slide into big ziploc bags (I always keep 2gal size on hand but now they have those really big ones which I LOVE - I can put lots of cake layers in each one!), they keep great for a 3-4 days NO PROBLEM!
Once you freeze your cakes... do you thaw them with the seran wrap still on or off? Also, approximately how long does it take a cake to thaw completely? I have an 8, 12 & 16" round to do for a wedding and would love to be able to safely freeze and thaw without issues.
I always remove the plastic wrap. As they thaw, condensation forms and can make the cake soggy or tacky.
Depending on the temp of the room and the thickness of the layers. It usually takes several hours for the cake to completely thaw.
Thanks Littlebigmomma, that makes sense. I just haven't had the nerve to try to freeze any of my cakes. So I end up killing myself the day before... baking, icing & decorating. Just as I will be doing again tomorrow night.
I have one more silly question please... do you freeze your cakes on a cake board, or just try to wrap it without breaking your cake into a million pieces? I would think you'd keep it on a cake board, but once it starts thawing... seems like the condensation would make the cake soagy too.
I told you it was silly. Sorry, but I'm new at this. I just started cake classes this past February, so I'm still learning a lot from you guys. Thank goodness for CC forums!
After the cake is cool, I wrap with plastic wrap and put them in a single layer(not stacked on top of each other) on a jellyroll pan (anything firm and flat will do). The pan helps keep them nice and smooth on the bottom and level.
These are not silly questions at all.
BTW, your cakes are fabulous. You really are very gifted.
Thanks again LittleBigMomma! ... I appreciate the compliments and the help. I took a look at your pic's too, and I made a couple my favorites. I love the baby shower cake (clothesline). Too cute! 
You can freeze your freshly baked cakes ,but I feel once you thaw to crumb coat refridgeration is fine to crust cake no need to freeze again the icing will lock in freshness. you want your crumbcoat set good anyway so you can icing it smooth. no worries a cake baked and frozen Wed is going to be good on Sat. HTH
I am self-taught for the most part. I took the Wilton Course I class about 10 years ago, just for fun. I only made family & friends cakes until about 2 years ago. I have learned so much from the CC family.
I know what it's like doing the whole cake at once. I like to live by the "fresh, never frozen" rule. But, sometimes it's just too much for one day and freezing helps.
Good luck and don't wear yourself out.
Most cakes that have been frozen are actually more moist. Freezing seems to add a little moisture to them.
I don't freeze too far in advance and I make sure they're wrapped good. Mine never smell like a freezer. Oh, if it ever did, I'd chunk it and start over.
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