ok
so
before I put the fondant on, I freeze the cake, right?
and then freeze the whole thing until I need it?
What I need to know is what effect that will have on my filling. If I have a pudding-like filling, will freezing it have an adverse effect on the texture?
and how long will it need to thaw for?
I don't know where you got your info but it runs totally against all I have ever read.
I was always told a cake covered in fondant should not be fzn. As it thaws there is nowhere for the moisture to evaporate so the cake can become soggy.
Do you really *have* to fz this cake? If so, I suggest just fzing the layers until 2-3 days before you need it.
You can test fzing a bit of your filling to see how it fares.
How would the cake become soggy? There is no moisture added in the freezing process that would then be trapped... The only extra moisture involved is that which condensates from the air onto the surface of the product and can, potentially, make for finish work problems. Many people put the cakes into the freezer before adding the fondant, but just for long enough to make the buttercream nice and firm for application, not enough to freeze it solid. This will not affect your fillings. As for freezing the final product, unless you have a specific reason why you need to do so, I wouldn't. If you have to, and you deem that it will not mess up your filling (try freezing and thawing a test batch since no one here can say without knowing the recipe), thaw it slowly (ie. fridge overnight then counter) so that the condensation is minimal. You can also thaw it inside a sealed container and the condensation will form on the outside of that instead of your cake.
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