Should I Freeze Tonight Or No?

Decorating By Wesha Updated 24 Jun 2010 , 1:30am by Wesha

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Wesha Posted 23 Jun 2010 , 5:12pm
post #1 of 6

Hey guys,

I have a busy weekend with cakes coming up. I have a 5 tier wedding cake, a grooms cake and one birthday cake due on Saturday. i am going to be baking tonight since I work full time during the day. Would you freeze the layers tonight and take them out in the morning and crumb coat tomorrow night and finish them up on Friday? I just want the cakes to be fresh still on Saturday.

Also, 2 of the tiers have raspberry filling and one has pineapple filling between the layers. When I crumb coat, do I need to put these tiers with the filling in the fridge or can they stay on the counter???

thanks guys

5 replies
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catlharper Posted 23 Jun 2010 , 7:26pm
post #2 of 6

I freeze all of my cakes. And yes, I have one in the freezer now that I will fill and crumbcoat tomorrow and finish up on Friday. Just remember that your cakes really do need time to come up to room temp and settle after crumbcoating. Cat

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summersusu Posted 24 Jun 2010 , 12:43am
post #3 of 6

i always freeze and then ice with BC before they completely thaw. it is easier to torte for me when they are not completely thawed.

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mbark Posted 24 Jun 2010 , 12:59am
post #4 of 6
Quote:
Originally Posted by summersusu

i always freeze and then ice with BC before they completely thaw. it is easier to torte for me when they are not completely thawed.


I concur

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bettinashoe Posted 24 Jun 2010 , 1:03am
post #5 of 6

Ditto on freezing. I put all of my cakes in the freezer for at least 8 hours or up to 3 days after baking. It makes the cake much easier to handle, torts nicely and there is much less crumb when flat icing the cake.

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Wesha Posted 24 Jun 2010 , 1:30am
post #6 of 6

What about after I crumbcoat the layers with the filling. Do I need to refrigerate them. The fillings are raspberry and coconut???

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