Can I Fill And Frost A Wedding Cake And Freeze It ?

Decorating By meriam Updated 17 Apr 2013 , 6:39am by meriam

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meriam Posted 12 Apr 2013 , 8:23pm
post #1 of 7

hello everyone

i have a friend of mine who asked me to make her wedding cake,but i m gonna go on holliday and come back just one week before the wedding.

i was planning on doing a vanilla cake with raspberry filling,and buttercream or white ganache frosting(not sure though cause i ve never tried white choc ganache,i have to check if it s as firm as dark choc ganache).

well,what i want to know is if i can fill and frost my cakes ,then freeze them.

i would plan to put them in the fridge 48h before the wedding to take time to decorate(she wants fondant ruffles,frilly cake,Maggie Austin style:i hope i could achieve that,never done it yet!!!)

can someone help me with that?

i really need your help,cause i m not really confident about that cake,i m just a hobby baker.

thanks for your help

6 replies
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cakecakes2013 Posted 12 Apr 2013 , 9:01pm
post #2 of 7

AI hope so bc I just did today!

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didavista Posted 12 Apr 2013 , 9:03pm
post #3 of 7

AI hope someone can give you some answers, I am interested in hearing thoughts on this too.I experimented with freezing a frosted cake a couple of weeks ago and it thawed out perfect. But i frosted and filled with smbc.

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kakeladi Posted 12 Apr 2013 , 9:41pm
post #4 of 7

YES! indeed :) I have made 100s of cake that way. Bake, fill and ice. Don't decorate -best not to but that even can be done if simple.   To freeze, place cake on cookie sheet, UNcovered.  Freeze for a couple of hours.  Remove and wrap in plastic wrap, or place in cake box then place in plastic bag.  It will keep just fine for up to 3 months! :)   To defrost, remove to frig as much as several days before needing.  Let come to room temp before doing any more work on it.  NO need to keep in frig - in fact best not to once it has defrosted. 

You want to give the customer as much time after delivery as possible so the closest to the date you can wait to defrost is best. 

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meriam Posted 13 Apr 2013 , 3:26am
post #5 of 7

thank you all for your help

thanks a lot kakeladi for those helpful info.

so,even if my filling is a fruit filling(cooked,of course!),don t you think when it s gonna thaw it will get water out?

i hope it makes sense,i can t find the right words,sorry.

if the cake is for saturday,i would plan to put it in fridge on tuesday night,let thaw all wednesday,and then work on fondant (covering and frills) on thursday(i have another cake to prepare on friday)

do you think it s a good planning? is it ok to let the cake in the fridge with the filling on wednesday and be served on saturday evening?

 i m sorry to ask so much but i have sooo much to learn,it seems a entire life is not enough,ha,ha!!!

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cakecakes2013 Posted 13 Apr 2013 , 12:28pm
post #6 of 7

AIm taking my cake out weds, stacking. Thurs icing, Friday decorating. Sat wedding. This is my first wedding cake so I'm getting most of my info from this site . I hope it will work bc I had to bake 12 16" rounds, which took forever doing them one by one. Gl

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meriam Posted 17 Apr 2013 , 6:39am
post #7 of 7

thanks cakecakes2013 for sharing,

i hope it will work for stressful it is to make a first wedding cake!!!

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