Level Cakes Before Freezing Or After???
Decorating By becklynn Updated 29 Apr 2008 , 1:17am by CarolAnn
I usually level my cakes in the pan with a long knife. I have to freeze some cakes for an upcoming event (or I might tear my hair out!) Is it OK to level the cake, then freeze? Or should I freeze first, then level it after it thaws?? Thanks for any tips!!
I agree, level then freeze. Saves alot of time when you're ready to decorate!
i level then freeze....that way they are ready to go straight from the freezer, if I have to.
Indydebi
can you torte your cakes while there still frozen or would you let them thaw first?
Thanks
i level then freeze....that way they are ready to go straight from the freezer, if I have to.
Indydebi
can you torte your cakes while there still frozen or would you let them thaw first?
Thanks
I dont' tort wedding cakes, however I DO tort my 3x3x2 sample cakes before freezing.
i level then freeze....that way they are ready to go straight from the freezer, if I have to.
Indydebi
can you torte your cakes while there still frozen or would you let them thaw first?
Thanks
I dont' tort wedding cakes, however I DO tort my 3x3x2 sample cakes before freezing.
Would it be ok if i did i mean if you use 3in cake pans ?? and im thinking of torting the Grooms cakes, and making different fillings in each one, usually i dont torte at all but im wanting more icing in the fillings?? Thanks for responding i love CC there the only group i can actually feel im getting good info from
I bake my cakes, then let them sit or 12 hours to settle, then level and torte them, and then freeze.
Would it still work i have already frozen them i will take them out Wed night can i still torte while there frozen or should i let them thaw
Thanks
I bake then invert (in pan) onto cooling rack, if there's a dome, for about an hour. After cooling I level, tort if I'm going to, wrap and freeze. If I'm going to use it the same day I just return it to the pan, cover with plastic and refrigerate or leave it out.
I have found that trying to tort a frozen cake is asking for a big headache.
you can cut them frozen but it's tough because they are so firm. I almost cut a finger off trying to do it that way, so now I'm a "level then freeze" gal!
Another great plus of that method is when your cakes come out of the freezer, they are ready to go and you're not making yet another crumby mess by having to cut them. The fewer crumbs around, the less chance of them getting in your buttercream! 
you can cut them frozen but it's tough because they are so firm. I almost cut a finger off trying to do it that way, so now I'm a "level then freeze" gal!
Another great plus of that method is when your cakes come out of the freezer, they are ready to go and you're not making yet another crumby mess by having to cut them. The fewer crumbs around, the less chance of them getting in your buttercream!
Well i guess i had better not try to torte them at all i was just wanting more filling inbetween the layers Thanks for all the info
I'm glad you asked this question. I always have leveled after freezing. I guess I never thought about it. I will definitely be doing it before now. Thanks gals!
Well i guess i had better not try to torte them at all i was just wanting more filling inbetween the layers Thanks for all the info
I'd just let them thaw & then torte if you want more filling. So long as you're not trying to torte them frozen, they'll be fine. I just prefer to do it before freezing because as someone already mentioned, it's much less mess getting the crumbs over & done with in one lot!
Well i guess i had better not try to torte them at all i was just wanting more filling inbetween the layers Thanks for all the info
I'd just let them thaw & then torte if you want more filling. So long as you're not trying to torte them frozen, they'll be fine. I just prefer to do it before freezing because as someone already mentioned, it's much less mess getting the crumbs over & done with in one lot!
Thanks i will defintaly remember to torte before feezing the next time usually i dont torte but im going to start,
I usually bake, then let cake cool. After that I put in fridge/freezer(wrapped in saran wrap) overnight or for a day, then level, then decorate. I have always leveled after I get out of fridge/freezer because I was worried that if I leveled prior to fridge/freezer that it would dry out since I exposed the inside of the cake. Do you find this to NOT be the case as long as the cake is wrapped well? What is the best method to use when wrapping the cakes for the fridge/freezer. When I put them in the fridge, I usually just put them in my cake saver if they fit.
I usually bake, then let cake cool. After that I put in fridge/freezer(wrapped in saran wrap) overnight or for a day, then level, then decorate. I have always leveled after I get out of fridge/freezer because I was worried that if I leveled prior to fridge/freezer that it would dry out since I exposed the inside of the cake. Do you find this to NOT be the case as long as the cake is wrapped well? What is the best method to use when wrapping the cakes for the fridge/freezer. When I put them in the fridge, I usually just put them in my cake saver if they fit.
I usually level them after baking i usually level them while there still in the pans (something i learned here 
) and let them set in the pans for 10min then i turn them out on the rack and cool then i wrap and wrap and wrap in plastic wrap then i wrap them in heavy duty aluminum foil only thing i havent been doing but will from now on is to torte them before i freeze them
Someone once said they push down on the cakes with a cakeboard while they are still hot and this levels them? Anyone remember the instructions on that?
I do freeze mine but sometimes wrap it to tightly in saran wrap and it warps the cake, anyone have that problem?
Just a little tip that helps me that may help someone else out there. After I get my cake out of the oven, I flip it onto a cooling rack. Then I take the pan and set it on top of the the cake (bottom side of the pan down) and place a can of soup in the middle of the pan. The weight of the soup can helps to level the cake. I learned this from the cake course I took a couple years ago, it works like a charm and I usually dont have a lot of leveling to do.
Doesn't it squish through the holes in the cooling rack if you weight it down?
Wow never heard of that, will have to try it soon!
Doesn't it squish through the holes in the cooling rack if you weight it down?
I was afraid that it would do this the first time I tried it too, but it doesn't do it any more than if you don't put the pan and the soup can on it!
Unless I'm leaving the house right after getting a cake out of the oven I turn them out of the pan/pans onto a cooling rack after 15 or so. I don't like to trap the heat in because I think it can make the cake soggy. Inverting them onto the rack lets the weight of the cake to do the leveling. Yes, the warm cake will push into the rack some, but I always put another rack over the cake/cakes and then flip the whole thing over. Then I slowly lift the first rack off the cake tops. It leaves square indentations on my leveled cakes which is easily covered with icing. I wouldn't advise trying to lift inverted cakes off the rack. If it's just one cake you can put the pan back on the cake and flip it over. If there's more than one cake cooling do the second rack thing. That's my method.
I will sometimes level even after doing all of this, when I want to even out my layers or I'm torting. Depends on the plated look I want. Does that make sense?
Most of my pans are 3" deep, and I don't generally fill them to get a 3" layer. I go for a nice uniform 2" most of the time.
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