Hello,
I need to pre-bake the layers for a castle cake I'm making next weekend. So I'm planning to pop them in the deep freezer and I have a few questions-
First, in your experience, what's the best way to wrap them?
Second, I've heard that you can ice cake layers straight from the freezer without thawing and that actually is a good thing because it decreases crumbs in the icing...........any thoughts on that???
Thanks so much in advance!
Suzanne
I have heard that double wrapping in Saran and then wrapping in foil and THEN putting them into a ziplock (if you can find one big enough) is the safest way.
My confusion is some say freezing and defrosting creates moisture and others say freezing robs cakes of moisture. I would love to bake up a storm one weekend and freeze for future, commonly ordered cakes but I am afraid of having stale, dry cakes.
I believe that freezing cakes makes them moister! You just have to try it for yourself and see. My Aunt was a cake decorator for many, many years (made my wedding cake) and her secret was to always freeze her cakes! Everyone always commented on how moist her cakes were..this is why I do it. I have never frosted a completely frozen cake, but I do prefer to frost a cake that is very cold or just a bit frozen, ices easier and smoother in my opinion.
I ice mine frozen all the time and they are never dry and I find it's easier to smooth out the icing because it gets cold very fast I can cover the cake then go right into smoothing it with out putting it in the frig. I will always ice my cake frozen.
Quote by @%username% on %date%
%body%