I've read several of the threads here regarding freezing/thawing a decorated cake, but I'm afraid the cake will pick up a "cardboard" taste from the box as it thaws. My plan, which seems to be the recommended method based on my reading here, is to place it into the box, then wrap the box tightly with 2 layers of clingwrap and a layer of aluminum foil. It will be defrosted in the refrigerator first, then brought it to room temperature prior to unwrapping the box, then served. But I'm still worried about the possibility of "cardboard" taste...any tips on how to prevent this without directly wrapping the surface of the cake? I'm afraid the buttercream and fondant decs will peel off when the clingwrap is removed after thawing. Thanks in advance!
(I'm going to be gone on vacation; the cake is for my niece's graduation. That's the reason I'm freezing it!)
I place of piece of wax paper on the cardboard cake circle and wrap with plastic wrap. I have never had a cake taste like cardboard.
Properly wrapped there is no problem.
I have, over the yrs, fzn 100s, if not 1,000s of cakes and can't remember once having 'cardboard taste'.
Your plan is fine. there should be no problems.
I do not recommend putting wax paper on the cake board. The only time I did, my cake slid off the board!
Also it will absorb the moisture in the cake when thawing and tear and come up when the cake is cut. Who wants to get a mouthful of soggy wax paper w/their bite of delicious cake?
Best to wrap your cake boards w/ContacPaper OR freezer wrap.