Freezing A Red Fondant Cake...any Tips?!?
Decorating By Normita Updated 18 Apr 2012 , 4:15am by BlakesCakes
Hello everyone!
I am really busy this weekend with a huge wedding I'm doing that I don't have much time to make my nephews bday cake on Sunday. I was planning on filling, frosting, covering in red fondant and then freezing to give me some time to decorate it on Sunday. Problem is I have never frozen a cake before, and would appreciate any helpful tips.
I've heard of some ppl having success with this and others with this failing miserably!!
Thanks 
Box cake. Wrap box in at least 2 layers of saran & 1 layer of foil. Freeze. 24 hrs. before more decorating, display, or serving, place still boxed & wrapped in refigerator. Move to counter, still boxed & wrapped 2+ hrs. before you need to work on it, display, or serve it.
Rae
Thanks Rae....I really don't like refrigerating my cakes because I have a fear it will pick up odors from other foods and because in my crazy mind I think it sucks out the moisture. Do you think it will be ok to move from freezer, box still wrapped in Saran and foil to the counter....or will this not be a good idea?
This is the method I use.
If boxed & wrapped properly, it can't pick up odors from the fridge.
I feel that with the slower, more controlled defrost really controls any possibility of sweating.
It's up to you.
Rae
I don't use the sleeve fillings, but I have used fruit preserves.
As a matter of course when working with fruit fillings, I butter my layers with BC so that the liquid doesn't seep into the cake & I also make sure that my dam is a good one.
Rae
Well, I've had to do it for some pretty large & special cakes when a client needed a cake & I was unavailable.
Knock wood, they followed my instructions and later told me that it was as if the cake had been made the day of the event.
Frozen for 10 days.
Rae
Wow!! Beautiful cakes!!
Well, the cake is covered in fondant, wrapped like 5 times in Saran wrap, wrapped in foil and then rewrapped in Saran wrap and in the freezer lol!!
I will take it out sat morning and place in the fridge...I'm praying for it to go fine
Thanks for all your tips...I will keep you posted!!
Question.... Rae said to box the cake, then wrap the box in saran wrap and then foil. Did I miss something. It sounds like you wrapped the cake. So you said there was just a little sweating on top. A similar post I saw I thought Rae said it wouldn't sweat because it was in the box and the box was the thing wrapped. Nothing was touching the cake. I might of mis-read because the advertisements were covering part of the post 
I'm very glad your cakes turned out good. I was just curious If I read it wrong.
And yes Rae's cakes are beautiful .
Yup.....wrapped the entire box in Saran wrap and foil. I never wrapped the cake....nothing was touching the cake. Idk why I had some minor sweating...nothing major but it did sweat. I guess certain techniques don't always work 100% for everyone...but overall I was happy with the results. Good to know freezing a completed cake works when I'm in a crunch
That's great news, Normita. Thanks for the "report".
The minor sweating could have been because it was very humid? or raining? or if the core of the cake was still very cold.
You may have a really good fridge that kept it closer to freezing?
Next time, maybe a bit longer on the counter, still all wrapped--won't hurt, might help.
Rae
I've done it for as little as 3 days and for as long as 2 weeks.
I'd say that it would work for at least a month, maybe more, but I'd only do that for family
Rae
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