Freezing Cake Layers - How Long Before Quality Is Impacted?

Decorating By mbt4955

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mbt4955 Posted 5 Feb 2009 , 1:50pm
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I freeze 90% of my cakes because I work full time and am caregiver for my elderly parents. If I couldn't freeze, there would be a lot less cakes floating around my area!

I am doing an out of town wedding in April and will be icing/decorating on site. How long can cake layers be frozen before the quality is impacted? I had thought about freezing them with the crumb coat, but they will be traveling at least two hours and I don't want the crumb coat to stick to the plastic wrap when I take it off. I guess I'm looking at baking, wrapping and freezing.

They will completely thaw out during the drive and will have to be refrigerated for the two days before the wedding.The wedding is on Sunday afternoon and I plan to start on them on Friday afternoon.

BTW, I am planning on doing Epicurious Double Chocolate Layer cake for the groom and either WASC or White Chocolate Butter Cake for the wedding cake.

I have used dry ice before and gotten there with fully frozen cakes that could just go into the freezer, but I think that Friday to Sunday will be okay if they thaw out on the drive. Agree/disagree???

Thanks for the help!

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