Freezing A Cake For Only 2-3 Hours. Worth It??
Decorating By MrsNancyB1 Updated 15 Jul 2010 , 6:18pm by mamawrobin
I have a ganache covered cake due on Saturday. This morning, I wanted to torte and fill my dress mold cake so that it could settle by the time I went to ice it with ganache. When I torted it, I discovered that the center was RAW! 
SOOOO, I had to rebake that cake, this time making absolute sure it was done. I tested it with a long skewer from all different angles, and it appears done.
I pulled the cake from the oven, and decided to freeze it for a couple of hours, until I torte and fill...wait for about 4 hours and then ice and let set overnight. Is freezing for a couple of hours going to give the same sort of stability, as when I freeze cakes overnight?? Was it worth putting it in the freezer, or should I just go ahead and torte now??
TIA!
It won't give the same stability but it should be pretty stable for you. I always torte before I freeze anyways, so either way will work.
Cat
I always freeze my cakes at least 3-4 hours. OVernight is preferred, but if I'm crunched for time, at least 3-4 hours. Yeah ... it makes a difference.
I do the same. In some of my older post I've said over and over "I freeze my cakes even if I'm going to use them the same/next day. I agree..it makes a difference. 
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