Freezing Your Cake...

Decorating By iamtang2 Updated 29 Oct 2007 , 4:56am by Lazy_Susan

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iamtang2 Posted 26 Oct 2007 , 5:46pm
post #1 of 5

Newbie here and in the cake decorating world...I need to know when freezing a cake do I need to crumb coat 1st? Any ideas on crumb coats besides BC or apricot jelly/jam?
Thanks for the help...Love the site!

4 replies
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JoAnnB Posted 26 Oct 2007 , 8:46pm
post #2 of 5

Welcome to Cake Central. There are dozens of threads on this question. If you use the search button above
search : freezing cake
search all terms
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and search the how do i forum

you will find many.

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iamtang2 Posted 29 Oct 2007 , 1:37am
post #3 of 5

Thanks for the info...

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sweetreasures Posted 29 Oct 2007 , 4:46am
post #4 of 5

I've only made cakes for family so they don't last long enough, however when I make banana cake it's usually 2 - 3 cakes and I will freeze those. I didn't know anything about crumb coating etc and just froze them. They always tasted fine when we got around to eating them. Not dried, still moist

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Lazy_Susan Posted 29 Oct 2007 , 4:56am
post #5 of 5

Whenever I bake a cake I always wrap it in saran wrap (after torting) and store it in the freezer. When I am ready to decorate it I take it out and begin frosting it while it is still frozen. I don't have a problem with the crumbs because they are frozen and don't come off while I'm frosting. The only time I have ever crumb coated a cake is if I am making the cake and frosting it on the same day.


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