I always panic that a cake won't be fresh and tasty but at the same time I work all day and am a single mom so I only get to work on my cakes at night (late at night!!!!).
1.So my question is can you freeze all cakes?
2. And how long after freezing will they still taste great& fresh?
3. Is it safe to bake and ice without freezing?
4. Does freezing dry out the cake?
I often freeze my layers--I wrap them in two layers of plastic wrap, than in heavy duty foil--they will freeze for at least 3 mos. However, I have had no luck with freezing frosted, decorated cakes. I find that no matter how I wrap them or box them the frosting seems to pick up a "freezer taste" Also any color seems to bleed and I hate that. Shells seem to be harder and not as tastey after freezing. I always thaw my layers, than frost and decorate--if anyone has any suggestions about freezing decorated cakes, I would love to hear them--mjsister1
I often freeze my layers--I wrap them in two layers of plastic wrap, than in heavy duty foil--they will freeze for at least 3 mos. However, I have had no luck with freezing frosted, decorated cakes. I find that no matter how I wrap them or box them the frosting seems to pick up a "freezer taste" Also any color seems to bleed and I hate that. Shells seem to be harder and not as tastey after freezing. I always thaw my layers, than frost and decorate--if anyone has any suggestions about freezing decorated cakes, I would love to hear them--mjsister1
I often freeze my layers--I wrap them in two layers of plastic wrap, than in heavy duty foil--they will freeze for at least 3 mos. However, I have had no luck with freezing frosted, decorated cakes. I find that no matter how I wrap them or box them the frosting seems to pick up a "freezer taste" Also any color seems to bleed and I hate that. Shells seem to be harder and not as tastey after freezing. I always thaw my layers, than frost and decorate--if anyone has any suggestions about freezing decorated cakes, I would love to hear them--mjsister1
3. Is it safe to bake and ice without freezing?
Of course it's "safe" to bake and decorate without freezing! Freezing is an extra step some bakers take to add moisture. I've never bothered freezing my cakes, I use Serious_Cake's recipe for most flavors and it's nice and moist without the freezer. A cake will stay fresh for a lot longer than you'd think. just don't refrigerate because that will dry it out. I keep cakes in a cake carrier locked, and that seals off air and such. Don't bother trying to freeze fondant, I don't think anyone has had luck with that. HTH
the same amount of time it would keep if it hadn't been frozen. There are no hard and fast rules on this. Just don't serve a week old cake. A few days is OK.
How long will the cake keep once out of the freezer?
I made my 50th birthday cake and had the top tier leftover. I cut it at home when that cake was 7 or 8 days old. It was JUST STARTING to taste like a grocery store bakery cake .... just starting to have a hint of dry and "old" about it. (I found it interesting that everyone gave the same description ... "tastes like a grocery store cake" .... when it was a week old.)
How long will the cake keep once out of the freezer?
I made my 50th birthday cake and had the top tier leftover. I cut it at home when that cake was 7 or 8 days old. It was JUST STARTING to taste like a grocery store bakery cake .... just starting to have a hint of dry and "old" about it. (I found it interesting that everyone gave the same description ... "tastes like a grocery store cake" .... when it was a week old.)
LOL I guess it's cause the grocery store cakes are a week old! (or more...god only knows!)
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