Freezing Cake Until Needed? Never Tried This Does It Work?

Decorating By sweetiec Updated 8 May 2012 , 1:25am by VaBelle

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sweetiec Posted 3 May 2012 , 9:26pm
post #1 of 10

I need help please!!! I need to bake several cakes for one weekend I'm trying to use my time wisely since I have a lot going on this particular weekend. I'm thinking of baking and freezing the cakes early in the week. Any suggestions are greatly appreciated!!!

9 replies
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nanachele Posted 3 May 2012 , 9:48pm
post #2 of 10

I freeze the cake all the time and it turns out great. Just make sure they are covered well and placed on a flat surface in the freezer. Uncover when ready to thaw, to avoid condensation.It works great! good luck

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kakeladi Posted 3 May 2012 , 10:09pm
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I also have frozen cakes as much as a month in advance. When a moist cake is properly wrapped freezing only improves the taste, texture and moisture icon_smile.gif
Once the cake is baked, I let it cool well, wrapped it in plastic and put it in the fzr.
Depending on how long it would be in the fzr would determine how it was wrapped. If it was only for a day or two, it went into a plastic bag. If it was for longer, then it's wrapped in plastic wrap - sometimes 2 or 3 layers - then into the plastic bag.

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PattyDif Posted 4 May 2012 , 1:54am
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When wrapping the cake in plastic wrap to freeze, does the cake stick to the plastic wrap when unwapping it?

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ajwonka Posted 4 May 2012 , 2:41am
post #5 of 10

Every cake. Every time. Freezer.

I bake, torte, fill, crumb coat, put in freezer uncovered just long enough for icing to firm up. Wrap in multiple layers of saran & freeze. Seriously, every time!

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malou1021 Posted 4 May 2012 , 6:43am
post #6 of 10

Sweet! Im going to do just what you said, ajwonka! I have a graduation cake to do ,but I will be out of town until the evening before its due. I was just gonna bake and freeze the cakes, but now I will go ahead and crumb coat it too. Thank you!

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kakeladi Posted 7 May 2012 , 7:37pm
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Oh yes, one can crumb a cake before icing. Just be sure to remove the wrapping as soon as you take it out of the fzr so it doesn't stick to the plastic and allows to crub coat to dry proplerly.

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BakingJeannie Posted 7 May 2012 , 7:51pm
post #8 of 10

I have read a post here on freezing the cake batter and it is the best tip I have found here. It improves the taste far better than bakinging the cake then freezing it. I have plastic containers where I make the batter ahead and freeze according to the number of cups for each baking pan; label with flavor of cake and the date. Now for tasting cakes, it makes it a breeze because I have a number of flavors I can offer my clients. A friend who works in the bakery of a national food store says that is how they do their pound cakes and most of their cakes. You actually get the fresh baked flavor unlike the frozen cake like the supermarkets.



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poohsmomma Posted 8 May 2012 , 12:00am
post #9 of 10

I actually froze a decorated cake recently. My friend wanted a first communion cake for her grandson. Trouble was we were both going on a trip (to Supai, AZ-beautiful waterfalls!) until the Sat. night before the service. I baked the cake, and although I usually freeze my cakes before decorating, this time I did not because I didn't want to freeze it twice. I covered it with buttercream, smoothed as usual and added some simple buttercream decorations. I boxed it up and wrapped the box in several layers of plastic wrap and then foil. We put it in her freezer with directions for her son to put it in the refrigerator the day before it was needed. She got it out of the fridge that morning so it could come to room temp.
According to her, the cake was soft and moist, and the decorations held up perfectly. It was a little nervewracking wondering if I was going to have to make an emergency repair run that morning, but it turned out great.

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VaBelle Posted 8 May 2012 , 1:25am
post #10 of 10

I saved some cake scraps from my son's birthday cake that I made in February and just took them out of the freezer today. They're still just as yummy as when i first made them. Typically, I bake my cakes at least 4 - 5 days in advance and freeze until I'm ready to take out and decorate. That morning I'll put them in the refrigerator until I'm ready to torte and fill.

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