Need Your Opinions - Freezing Cakes
Decorating By angelcakes5 Updated 5 Nov 2010 , 9:48pm by Sweet_Toof
Yes I would like to know too, I have meat in my freezer wrapped and in freezer bags, will the cake be all right?
Well to be on the safe side I am cleaning out the freezer tonight and taking any meat and sticking it in my in-laws freezer. Thank goodness they are next door. Plus it will give me an excuse to clean and I will have more space.
What about fondant decorated cakes? I have a carved cake due this weekend and I'm wondering if I can freeze it so I can devote the rest of my time to all the treats everyone wants for Halloween.
Yes I would like to know too, I have meat in my freezer wrapped and in freezer bags, will the cake be all right?
I'm no refrigeration expert, but I do know that commercial freezers stay much colder than home freezers. It's one of the reasons that, in my county, although I can sell cakes from home, commercial grade appliances are required.
If you're selling to the public and don't want to take any chances, maybe you can pick up an inexpensive freezer that's used exclusively for cakes
Well, not everyone has the space for an extra freezer, like I have, thats true, But, I believe that's why I'm having no trouble with freezing my cakes for a longer period of time. I have also used cakes that have been frozen for 4 weeks (they had been syruped, and wrapped well) and everyone loved it! Mums the word. 
And, I ONLY designate it for cakes....not other frozen foods. I think that all makes a difference.
I love, love, love this place! I too am a freezer phobic! Always scared it may have that freezer taste....but, as a newly inspired "take orders for money" baker, (I actually discovered people will pay if you say so) I think I'll give it a go....I'll let ya know if someone squawks!
No problem freezing cake, just make sure you put a box of baking soda in freezer to absorb other food smells (you may not smell anything but in can be absorb into your cake). I store my cakes in my freezer that also has meats, never had any problems. I keep two boxes in the freezer.
I'm still wondering if I can freeze it if it's fully decorated with fondant? Is the thawing process different than an uniced, undecorated cake?
"I have also used cakes that have been frozen for 4 weeks (they had been syruped"
What do you mean by "syruped?" Thanks.
Pieceofcake20, I dont think you would want to put a fondant cake in the freezer because I think when the cake defrosts the fondant will sweat. Dont quote me on that but I think I have seen that on another post.
Yea, Fondant doesn't freeze well.... 
I only put it in refrigerator after decorating....but rest assured, I had to leave one completely decorated in fondant for a week one time (for family) and it still tasted great! These situations make for great testing....
Macsmom, I wondered how long a cake would last if I wrapped and put in the fridge. Does it dry out at all being that long? This would be a box mix.
I follow the basic WASC recipe for all of my cake flavors and I always get complimented on their moistness. Perhaps it's because they go into the fridge while still in their pans and before they are totally cooled?
When wrapped in layers of plastic wrap it's hard to imagine circulating air getting to it and drying it out.
I can only work on cakes after the kids go to bed and I've had plenty of "me" time, so I have a timeline I try to follow.
- Bake cakes on Monday.
- Make all the fillings and fondant and BC Tuesday.
- Carve, fill and BC Wed.
- Cover in fondant Thurs.
- Decorate Friday.
Of course, I hardly ever end up following my schedule...
Anyway, nope, they don't get dry. 
I didn't read all of the posts but since I started renting a commercial kitchen I've had to plan ahead so now I do freeze my cakes. I bake early in the week and freeze. I wrap them only in saran wrap and I think it keeps them more moist in the freezer. If I keep them longer I will place in a zip lock bag or if they're larger I will put foil over the saran wrap. I usually keep my cakes about a month (I use them for tastings) and then toss them.
Freezer saves me a lot of time and allows me to make more cakes and keep my sanity! I do recommend it!
Frozen cakes do come fair quite well. They taste as fresh as the day they were made... however, (i am a scratch baker only so can only speak from that perspective....) the consistancy does change somewhat... I find the cake denser... but still moist and delicious.
Oh yes, I'm a scratch baker as well. I haven't noticed any change in my cakes when I freeze them. Still moist and delicious!
I haven't been on in awhile, but I popped on this morning looking for this exact question. Both of my boys birthdays are this weekend so I'm trying to bake now. As far as wrapping the cake, do I wrap it as soon as it comes out of the oven, or do I wait and let it cool first? I have one in the oven now!
Well I baked 4 cakes last night, let them cool and wrapped them in siran wrap. I put a box of baking soda in the freezer just in case to get rid of any odors. I am sure it will be fine. I hope!
Macsmom, I wondered how long a cake would last if I wrapped and put in the fridge. Does it dry out at all being that long? This would be a box mix.
When wrapped in layers of plastic wrap it's hard to imagine circulating air getting to it and drying it out.
The process of staling is not just the cake loosing moisture. A big culprit in staling is the crystallization of the starch in the cake. The cooler temperature of the refrig speeds up this process by six times over room temp. Freezing prevents the crystallization of the starches because, as the water in the cake is frozen, the crystals cannot form.
If you notice, cakes get crumbly when they go stale, not just dry. That crumbliness is from the starch crystals in the cake.
A little time in the refrigerator won't make them go totally stale. I always refrigerate cakes filled with mousses, custards, etc. But if you want to hold an un-filled cake for a couple of days, and you have room in the freezer, it's the best way to keep it as fresh as possible.
Is it better to freeze the cakes in the pan or out of the pan? If it is out of the pan, do you put them on a board or just wrap the cake?
I take them out of the pan (after they've cooled partially) and wrap them in two layers of plastic wrap without a cake board.
Of course it depends on the texture of your cake. If you're cake is very soft and you're afraid it'll crack, you could put a cake board under it. I would wrap the cake first so it doesn't stick to the board.
I wrapped all my cakes in siran wrap and then placed a cake circle under my large tier and then put in the freezer - just for stability
I have never frozen a cake (but then, I don't bake that much so I don't have a need to). I'm just curious to learn because from what I have learned you can never freeze a cake more than just once. So if you are making a wedding cake that has been frozen, then how can the couple freeze their cake for their anniversary? Or do you freeze the bottom tiers and make the top tier fresh?
hey everyone, great thread! Very informative but I thought I'd hop in with some questions of my own:
I'm making a 6 tier wedding cake in september for a saturday when I'm in school the whole week before, and I am planning on baking it the weekend before and freezing it. My question is to all you cake-freezers, do you ice the cakes when they are still frozen or wait for them to thaw? Do you thaw on the counter or in the fridge? I was also curious how many of you have crumb coated before freezing, it would save me a lot of valuable time but I don't want to do it if it will make it taste gross...
I freeze cakes frequently and I have found that they freeze best wrapped thightly in plastic wrap and left unfrosted. I also found that it the cake is still frozen, it is next to impossible to cut it for the filling and the frosting gets very difficult to spread, so I usually allow them thaw on the counter still wrapped. Good luck. 
I have never frozen a cake (but then, I don't bake that much so I don't have a need to). I'm just curious to learn because from what I have learned you can never freeze a cake more than just once. So if you are making a wedding cake that has been frozen, then how can the couple freeze their cake for their anniversary? Or do you freeze the bottom tiers and make the top tier fresh?
The thing about the freezing for an anniversary, is that the layer is frozen for a year....it doesn't matter by then anyway. After a year....no cake, previously frozen or not is going to taste as good as the wedding day!
I have frozen a cake, then had leftover and froze individual pieces....no one complained.
I love CC so much! Thanks for all the info. I'm frosting a cake for Friday today and normally I put the cake in the fridge over night and then cover w fondant the next day. But I'm wondering if that will make it go dry. What would any of you suggest?
I love CC so much! Thanks for all the info. I'm frosting a cake for Friday today and normally I put the cake in the fridge over night and then cover w fondant the next day. But I'm wondering if that will make it go dry. What would any of you suggest?
Pica, I do find that if you put it in the fridge overnight, you greatly increase the risk of drying it out. Others might have just the opposite opinion, but this is what I have found based on personal experience.
That being said, what you are doing today is actually just how you want to proceed when you have the time to make a cake and not rush it. Frost it today. If possible, the best thing to do is just the crumb coat today then add the final layer of bc on Friday before the fondant layer. If you crumb coat it, place it inside a clean plastic bag and close the bag up tight, you are not only keeping it moist, but you are allowing the optimal settling to occur. Rarely will you ever deal with bulging cake layers when you can go this route. Allow the settling to take place overnight, and simply sitting out on the counter in that bag.
Tomorrow morning, remove the bag, if there is a bulge between layers go around the layers with a thin spatula and remove the excess. Smooth it out. Add the extra layer of buttercream. THEN place the cake in the fridge for about 15-20 minutes allowing it to chill the bc layer for optimum placement of the fondant.
If you don't have time to allow just the crumb coat to settle today simply follow the same instructions, but allow the crumb coat to settle at least two hours before the final layer of bc. When you put the final layer of bc on, close it up in the bag and allow it to sit overnight in the bag. Tomorrow morning, remove the bag and smooth out any of the wrinkles that might have occurred overnight.
Hope that helps! Happy Caking!
Edited to add that your cakes are precious and very well executed. Whatever you are doing currently must be right because they look super. LOVE that stargazer wedding cake!
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