Do I Have To Freeze Or Can I Just Put In The Fridge??
Decorating By jessieb578 Updated 15 Dec 2006 , 7:08pm by Sugarflowers
I made a cake tonight that I'm going to need for Saturday. Can I just wrap them and put them in the fridge, or do I have to freeze it? I just think it's kind of silly to freeze it and then take it out tomorrow night so it can thaw to decorate Friday to be ready for Saturday!!! It won't go bad right??
It would be better to leave it out, well wrapped, than to put it in the refrigerator. Starches crystallize in the fridge (that's why potatoes are not stored in there), so your cake would actually get "stale" faster.
If you think it might be too dry by Friday or Saturday, you could put a cake syrup on the layers before decorating them. It has another name, but I can't think of it, but I'm sure there's a recipe for it on this site.
Freezing it for one day probably won't make any difference.
HTH
Michele
I'm with Sugarflowers. Nothing stales a cake or bread faster than refrigeration.
However, I think that freezing a cake even for a few hours does make it more moist. JMHO 
For a simple syrup:
http://www.recipegoldmine.com/syrup/syrup30.html
http://www.cakecentral.com/cake-decorating-ftopict-55178-simple.html+syrup
HTH
im with u, i actually LIKE freezing cakes, easier to work with and though my mom says im crazy, they taste more moist too...and p.s...who says u gotta let it thaw??
i like frozen layers better, the buttercream seems to go on smoother and if its a big layer, you can handle them well without worrying about it breaking or cracking somewhere...and also it cuts down on the frikkin crumbsssssssssssssssssssssssssss
i freeze every cake i make...even if it is only due that afternoon...
it makes them easier to ice and seems to seal the moisture in.
theres nothing more awful that messing with a cake right out of the oven.IMHO
Sorry but i have a question on this toppic, I've never froze a cake before but am thinking of doing so and i was wondering how long you have to let it thaw before they pick up the cake so that they don't try and cut into it and its rock hard? Also if you decorate it frozen when it starts to defrost does it affect the icing at all ( Like make it sweat?)Thanks
I freeze all my cakes too. I usually take them out and let them sit for a bit and fill and cover with crumb coating, then thaw. I used to work in a bakery that had a BC recipe that would crack if you put it on the cake while it was frozen. Sooooo, I just got used to setup and thaw......HTH
they thaw pretty quick if they have only been in there a day or so...i let them sit out 30 minutes or less....by the time i'm done decorating them, and they get them home they are perfect.
if you frost them frozen rock hard...when the cake thaws the icing will crack.
I need some SERIOUS HELP WITH THIS!!! I work third shift and have a wedding cake that I have to make for Friday December 22nd....Can I make it this weekend---freeze it---then let it thaw out on Wednesday night come home Thursday morning and decorate it to deliver it then on Friday morning??? This is the worst cake nightmare I have ever been through and it is for family.....(the infamous Serious Cake Topper Help topic of mine).....Please help!!! Thanks!!!!
I'm a newbie as well... so quick question. How do I go about freezing a cake? Do I just wrap it in plastic wrap or something? Thanks
I also have a question..... I need to make a cake for Christmas eve but I will be out of town from Wed till Christmas eve.... Can I bake and decorate the cake Tue night and freeze it?????? Thanks for the help
It would be better to leave it out, well wrapped, than to put it in the refrigerator. Starches crystallize in the fridge (that's why potatoes are not stored in there), so your cake would actually get "stale" faster.
If you think it might be too dry by Friday or Saturday, you could put a cake syrup on the layers before decorating them. It has another name, but I can't think of it, but I'm sure there's a recipe for it on this site.
Freezing it for one day probably won't make any difference.
HTH
Michele
it's called...simple syrup..lol
Several people have asked about how to freeze cake, so this is what I do.
Usually, I have two pieces of plain cardboard taped together that are the size of the cake that I wrap in plastic. I then place the cake on the cardboard and wrap the cake tree times with plastic wrap, then put it in the freezer.
For small cakes, I usually get them out the night before to let them come to room temperature. I have had disasters with frosting cold cakes. I do not unwrap them until the condensation is gone from the plastic wrap.
For large cakes (10" and above), I allow the bottom layer to come to room temp as for the small cakes, put the filling on that then take the top layer that is mostly frozen and place it on top of that. This prevents cracking. I then wrap the whole tier in several layers of plastic wrap to finish thawing. With the bottom layer already being room temp, then the whole cake comes to room temp faster. Once the condensation is gone, then I frost and decorate it.
This just my method, it doesn't mean it's the only method. Everyone has to do what works for them.
Michele
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