Freezing Chocolate Sponge Cake And Buttercream?!!
Baking By Brooke.h Updated 28 Nov 2017 , 1:54am by JustOneMoreCake
I am making a 2 tier (10inch and 8inch) chocolate sponge cake with chocolate and vanilla Swiss meringue buttercream filling and a semi naked vanilla icing for an engagement cake this weekend. I’ve only made a couple of big cakes like this for family members and I work full time so will have to bake the cakes a few days in advance, I was wandering if sponge cake freezes very well? I will need to prepare the icing in advance too so will probably have to freeze that aswell. Anyone know if it will still taste fresh if it’s been frozen for 3 days? I’m really unsure!! Thanks heaps.
A well wrapped cake freezes beautifully. In fact, may people make their cakes in advance just so they have time to freeze them for at least one day. Freezing adds moisture and actually improves the texture. I wrap with two thicknesses of cling wrap and a final wrap of foil. The cake can remain frozen for several months without loosing any of its freshness. Just remove it from the freezer the night before you decide to decorate and let thaw on the counter, still wrapped. I know American Buttercream can be frozen successfully, but am not sure about Swiss Meringue. Maybe someone else can answer that question.
I've frozen and successfully used sponge cakes and SMBC. The caveat is that I'm a home hobby baker so while my standards for myself are high, I don't NEEEEED things to be perfect as I don't sell my work. But the buttercream comes back beautifully. I've even put the container ( I have those quart sized deli containers) in the microwave for a few seconds and it whips back up so nicely. Well, paddles back up! ha! It keeps for ages especially if there's nothing especially fragrant in your freezer.
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