Freezing Cakes

Decorating By Yankie Updated 13 Jul 2009 , 12:48pm by jodilee

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Yankie Posted 12 Jul 2009 , 10:02pm
post #1 of 7

I don't make too many cakes, maybe 6-8 a month...so I bake all the cakes a couple of days before...but I don't freeze them.

I was wondering what do you guys do..Do you make a bunch of cakes in all sizes and freeze them, and take them out when you need them, if so what do you use to cover them?

6 replies
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indydebi Posted 12 Jul 2009 , 10:09pm
post #2 of 7

I don't have a stockpile, but I like to freeze my cakes at least 24 hours. I wrap them in saran wrap (the good stuff from Sam's .... not the crappy stuff they stick housewives with at the grocery).

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1234me Posted 12 Jul 2009 , 10:21pm
post #3 of 7

I have a huge roll of cling wrap I bought at the local restaurant supply store. It has 2000 feet in it and lasts me at least 6 months. I usually make my cake son Monday and freeze until I decorate them on the weekend

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Rylan Posted 12 Jul 2009 , 11:56pm
post #4 of 7

I use the commercial one which is 3000 sq feet and it saves you a lot. I don't sell cakes either but I sometimes freeze my cakes. I wrap it in layers of plastic wrap and then put it in a bread bad/freezer bag/foil (for bigger cakes).

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Monkess Posted 13 Jul 2009 , 12:30pm
post #5 of 7

Freezing is an integeral part of my process. The cakes are way more moist and soft. I wrap in good saran wrap twice over and throw them in. The longest I have had them in there is about a month, but I am sure you could get longer if you needed too.

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matthewkyrankelly Posted 13 Jul 2009 , 12:45pm
post #6 of 7

I always freeze. Always wrap in a good plastic wrap - the advertised brands stink. Life is easier and you have more flexibility with your baking times. Also, frozen cake is easier to torte and handle, especiall in larger sizes.

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jodilee Posted 13 Jul 2009 , 12:48pm
post #7 of 7

After my cakes have had a chance to cool, I wrap them in 2 layers of Cling Wrap, then I wrap them in foil and place in the freezer. I usually leave them in the freezer for a day, then thaw them still wrapped up, on cooling racks. Once they are thawed completely, then I frost. I guess I only do this because people have commented that it makes the cakes moister if you freeze them first.

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