Freezing Cakes

Decorating By POPCORN Updated 6 Jul 2007 , 11:04pm by jenifergilliland

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POPCORN Posted 6 Jul 2007 , 6:12pm
post #1 of 9

PLEASE HELP, I HAVE A 50TH WEDDING ANNIV. CAKE TO DO AND WOULD LIKE TO BAKE THE CAKES AHEAD OF TIME AND FREEZE THEM SO I DO NOT HAVE ALL THAT TO DO NEXT WEEK, I HAVE NEVER FROZEN CAKES AND WOULD LIKE TO KNOW THE BEST METHOD FOR DOING SO, AND COMPLETE INSTRUCTIONS (FOR DEFROSTING ALSO) AM NOT ONE FOR FOLLOWING INSTRUCTIONS BUT I WILL THIS TIME. THANKS FOR THE HELP.

8 replies
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JoAnnB Posted 6 Jul 2007 , 6:17pm
post #2 of 9

Just wrap the cake in plastic wrap-well covered and freeze it. Thaw it, wrapped, then go ahead as usual.

It needs to be flat in the freezer, and protected from odors.

PS-writing in all caps is considered shouting icon_biggrin.gif

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miriel Posted 6 Jul 2007 , 6:36pm
post #3 of 9

I do the same as JoAnnB but double wrap my cakes if they are going to be frozen.

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POPCORN Posted 6 Jul 2007 , 7:06pm
post #4 of 9

sorry about the caps. not yelling, thanks for the info.

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Zahrah Posted 6 Jul 2007 , 9:07pm
post #5 of 9

Cool first before wrapping and freezing? Thank you!

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mqguffey Posted 6 Jul 2007 , 10:12pm
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I wrap and freeze mine when they're still warm, I think it holds in the moisture. Cool for 10 minutes in pan, turn out, wrap in plastic wrap, then put back in pan and put whole thing in freezer. When it's time to thaw, might take an hour or more, you want them completely thawed before you try to level and fill, if mine are still slightly frozen, the leveler blade gets caught and I end up with crooked cakes!

You can also make your buttercream in advance. I've never frozen but others do so with success, but I have stored in fridge for two weeks.

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CourtneysCustomCakes Posted 6 Jul 2007 , 10:26pm
post #7 of 9

I wrap mine still warm as well. It helps the plastic wrap make a good seal. I haven't had any problems with freezer burn or odd tastes because I can never keep cakes in the freezer long enough.

I also crumb coat it just out of the freezer. I think it helps crusting and less crumbing.

The only thing I never did was a cake I had to torte. I think I should cut it before I freeze it because you sure as heck can't cut it after. But I'm still learning some things.

CCC

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afolk Posted 6 Jul 2007 , 10:40pm
post #8 of 9

I also wrap mine in plastic wrap as soon as I take it out of the pan (after cooling in pan for 10 min). Then I wrap it in foil also and stick it in the freezer. Lay flat. I stack them once they're frozen. To thaw, I take off the foil but leave the cakes in the plastic wrap. I have found, though, that this sometimes makes my cakes TOO moist (who knew that was possible) and my icing will slide off the cake, no matter how stiff it is. So, after they're thawed, I let them sit uncovered for a few minutes while I'm doing other prep work.

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jenifergilliland Posted 6 Jul 2007 , 11:04pm
post #9 of 9

I also take them straight from the pan, wrap in plastic wrap and to the freezer it goes. My cake has a better flavor when it unthaws. Good luck!!!

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