Freezing Assembled Cake. Need Tips, Advice.
Decorating By Zahrah Updated 8 Oct 2007 , 3:50pm by Zahrah
Hi all. I recently made a couple of cakes for a woman who works with my husband. She wants a cake for a party she's hosting on the 21st of this month but I will be leaving the 14th for 2 weeks. Naturally, I had to decline. She pleaded and eventually asked if I go ahead and make it and they will freeze it until needed...
Any help or tips on this would be great. I'm making a treasure chest that will be on a 12 x 18 board and will probably be who-knows how tall. The cake will ony be 8 x 6 and the rest of the board will be for the treasure and a fondant map. I'm not going to make the lid very open to help ensure stability and keep the height low. The board is 2" thick styrofoam, so my idea is to place dowels in the 4 corners that are taller than the cake then wrap in saran so the cake and decorations don't get smooshed. I've never frozen a decorated cake before so all you wedding cake makers must have tips for me, right?
I am so glad you posted this question. I am wanting to decorate and freeze a cake as well next weekend to be delivered the following weekend. Is it even possible to freeze a completely decorated cake and not hamper the quality of the finished product? I plan to freeze my tiers separately, thaw and assemble the following day--will this even work? All decorations will be BC and are limited to border and small dots on sides of cake.
I belive I have read on here that it is the defroasting part that is hard. You have to defrost it in the fridge so that it does not sweat. It has to be in the fridge for alteast 24 hours before it can in room temp. I am going to attempt it at the end of the month. Good luck
Absolutely. The problem will be condensation. I think starting the thaw in the fridge would help. Also, when bring to room temperature have as many fans blowing on as possible in a room with as low humidity as possible. I've actually purchased a dehumidifier for my place because our climate is so humid that even without freezing, my fondant work will get sticky just sitting there.
from http://www.baking911.com/decorating/cakes_fondant.htm :
You can freeze a Fondant covered cake especially if you want it to keep for long term storage for up to 2 months. However, if it contains creams, custards or other perishable fillings, you can't. If the cake is frozen and it then thaws, do so in its wrappings. That's so condensation will adhere to the wrappers, not the Fondant. But, again make us of an air conditioned room to thaw it in.
However, I have heard that certain brands of Fondant may freeze and thaw better than others. I, however, not knowing whether or not the brand I used was optimal for freezing, froze the top layer of my Fondant-covered wedding cake for a year (I wouldn't do it for a cake that I was going to use for a wedding or event). However, I made sure that the cake remained covered in its wrappers (2 layers of plastic wrap) and then foil, and was placed at the cool side of room temperature to thaw. This is the best case scenario and the cake thawed nicely, but it didn't look as nice as when it was freshly made -- probably because it was a year old.
from http://whatscookingamerica.net/PegW/Fondant.htm
Refrigerating and Freezing Fondant Covered Cake:
QUESTION:
I love your page. I wonder if you could leave in the refrigerator a rolled fondant covered cake, and how you have to do it. I did once and the cake came out with something like little water spots over the fondant, but I have a friend who says that she always put the cake in the ice box even with fondant in it. I dont understand. Thanks a lot for your help.
ANSWER:
Refrigerating: First I need to say that fondant dough (before it is placed on the cake) can and should be refrigerated. After it is on the cake I do not suggest that you refrigerate it.
You should not refrigerate a fondant covered cake. The condensation that can occur when you defrost or bring to room temperature can destroy the finish of the fondant. Yes, you are right about the water spots that is caused by condensation. Leave a cold glass of water on the counter and the surface of the glass will get the same kind of water spots. Water condensation. It is a physics issue.
Your friend has been lucky about putting the cake in the refrigerator. Someday probably when it is most important the cake will get spots. If you live in a humid region your problem can even be greater and you can have drip line and puddles on the cake plate.
I do not guarantee this next technique. This is a trick you can use IF YOU MUST!
If the cake has been refrigerated, put the cake in a cardboard box (not a cake box) while it is coming to room temperature. The cardboard collects the atmospheric moisture and helps to protect the fondants surface.
Freezing: Fondant does not freeze well at all, as a matter of fact, downright lousy! The condensation that can occur when you defrost or bring to room temp can destroy the finish of the fondant.
Now, if you are going to freeze the cake, as many folks do until the first anniversary, yes go ahead and freeze. The cake will not look as beautiful as it did originally but you just have to keep the idea in mind that it was perfect on the day of the wedding.
confusing ha? 
, sorry I really did not help
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