Filling And Crumb Coating Then Refreezing
Decorating By georgiaoxley Updated 13 Nov 2017 , 12:10am by kakeladi
I bake my cakes, wait for them to cool, then wrap in cling film, foil, place in a freezer bag and then put them in the freezer.
Can I fill my frozen layers, crumb coat, re-wrap in cling film and foil and then put back in the freezer?
Then, when I want to cover the entire cake in fondant, can I remove the wrapped cake from the freezer, leave to thaw overnight and then remove the wrapping and cover in fondant the next day?
Everywhere suggests filling and crumb coating a frozen cake but whenever I do this I get condensation on the outside of the cake. Then when I want to cover it in fondant, either air bubbles form under the surface of the fondant or the fondant cracks.
Filling and crumb coating ahead of time would make the process a lot easier for me since I'm making cakes alongside full time work.
The cake I am hoping to use this on will be a 3 tier cake. A tall 10 inch 3 layer cake, a normal 8 inch 2 layer cake and a medium/tall 2 layer 5 inch cake.
Hope someone can help!
Thanks
I've never frozen my layers, then filled and crumb coated while they were still frozen and refreeze, but I have filled and crumb coated, then freeze. I always let my frozen cakes competely thaw before frosting or applying fondant - refrigerator cool, but not frozen.
i do it similar to the way sandra does it -- bake, fill and trim*, freeze -- wrapped very well several times -- then i frost mine frozen and hold in the fridge after that -- i don't make a habit of crumb coating -- it's more efficient to just go ahead and frost the cake -- no need to go around twice is my theory --
often cakers say they take out a frozen cake and leave it on the counter still wrapped up to defrost so the condensation stays on the outer wrapping or the outside of the box -- i haven't tested all that out but i mean i always wonder -- how do they know it didn't condense inside the wrapping and got absorbed back into the cake in the meantime? i don't know -- but my reason to remove the wrappings immediately is to be able to brush off the frost so it does not have a chance to melt into my cake and perhaps impart an off smell/flavor -- because frost does form on the inside of the wrappings --
*i trim before freezing so that the darker edges of the cake do get any of the moisture that replenishes back out into the cake as it freezes and thaws -- why waste the moisture in the crust that i'll be cutting off anyway kwim --
there's no wrong way -- that's what works for moi --
I always unwrap my cakes to thaw, as well -K8memphis, for the same reason you specified.
the reason i ever started doing that is because i had a huge cake order way back when for 600 servings -- i bought a used freezer -- i was terrified//concerned that any freezer aromas might permeate -- when i whipped them out of there there was frost inside the wrapping and i brushed it off before it could melt -- just been doing it that way ever since --
high five, ss :)
I didn't read the other remarks yet......
You ask:.......Can I fill my frozen layers, crumb coat, re-wrap in cling film and foil and then put back in the freezer?............I think the filling and crumb coating should be done on a cake at room temp. But.....yes, I think you can do it on a fzn cake - to me it just is a lot harder to work on fzn cake.
You ask: .......want to cover the entire cake in fondant, can I remove the wrapped cake from the freezer, leave to thaw overnight and then remove the wrapping and cover in fondant the next day?.......... Yes ..... Any cake/food that has been 'frig'd or fzn will sweat/have condensation when it is removed into a warmer atmosphere. Just let it sit at room temp until it dries. If you remove from the frig say the night before wanting to work on it there should be no problem w/condensation/sweating and be ready to cover w/fondant.
You said:....Everywhere suggests filling and crumb coating a frozen cake but whenever I do this I get condensation on the outside of the cake. Then when I want to cover it in fondant, either air bubbles form under the surface of the fondant or the fondant cracks....... Exactly why I do not advocate working on fzn cakes! Any cake can and should be worked on at cool or room temps - NOT fzn. I know many think my way is 'old fashion' - I started decorating in 1980 - but the old ways are still worth at least trying. What works best for one may not work for you. You comment points that out:)
Quote by @%username% on %date%
%body%