since I have a tiny apartment, tiny freezer, then I decided that I need to do some cakes early for a wedding. any suggestions on the best way to keep them frozen and not getting freezer burned???I dont plan on decorating them until the day before the wedding.
also, how long will cream cheese icing keep,in the fridge???
thanks everyone.
I wrap my cakes tightly in plastic wrap then place in 2 gallon size ziploc bags, they are really big and hold a large cake really well. I also store icing in ziploc bags and freeze. I thaw them out first in the fridge than bring to room temp. (Can you tell that I couldn't live without my ziploc bags?)
I, too, wrap tightly in saran wrap and then in foil. I've frozen up to 1 week in advance, but some people here on this site have done even longer than that. I take mine out and leave wrapped on the counter in the morning to thaw out. They're usually thawed and ready to go when I get home from work. Good luck!
I use plastic wrap and then foil. I have frozen them for about 4-5 months. Cakes taste much better after being frozen. I allow them to thaw for only a few hours before I start frosting and slicing. It's easier to work with while somewhat frozen. If you don't need the pans immediately, you can leave the cakes to cool in the pan and then freeze them right in the pan.
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