Baking, Frosting And Freezing Cake
Decorating By louglou Updated 17 Mar 2018 , 7:24am by GIGGLEBOX2014
Does anyone bake and fully frost their cakes with crusting buttercream and then freeze well in advance (1-2weeks)? Do you have problems getting fondant to stick when the cakes are brought back to room temp? Or problems with air bubbles?
i need to get ahead with some cakes that are due out at a very busy time and think this would help but I’ve had problems in the past as my bc crusts so much. I apply a crumb coat and then a thicker layer.
add more fat to keep it from crusting too much if it is crusting too much -- or switch to a meringue buttercream --
I froze my cakes after filling them and shaving the sides so they were smoothy smooth -- because you know how the moisture levels throughout the cake after freezing/thawing -- I took off that outside crust so I didn't waste any moisture on that part -- just my thoughts on that subject -- everybody does it different --
I wrapped them in triplicate -- the first two were plastic wrap and the last was a reuseable Reynold's cooking bag --
slapping on buttercream is easy so I did that when I removed them from the freezer --
whatever works for you is the best way
Yes, yes, it can be done. I've done it many times. As long as the finished cake is well wrapped there should be no problems. Just be sure the filling is one that can take freezing :) Or do as K8 suggests.....bake, cool, fill and maybe even crumb coat before freezing. Remove from fzr to frig the night before you want to work on them, then to room temp at least everal hrs before working. If completely finished, then remove from fzr to frig night before then to room temp just a few hours before delivery/pick-up. Of course check to make sure it is o.k. when you remove to room temp
I wanted to try this recently but was too afraid that some sort of issue might arise. When you freeze a crumb coated cake does the inside get mushy once it comes back to room temp from the inside layers defrosting?? Do you have air bubble or bulging problems as it comes to room temp? Also if you use a crusting buttercream does freezing it cause the buttercream to crack?? Dumb questions but these were my fears that caused me to completely skip freezing the cake once it was crumb coated. :p
............When you freeze a crumb coated cake does the inside get mushy once it comes back to room temp from the inside layers defrosting?? ......... Oh no :) If that happened none of us would ever be advising it can be done.
.........Do you have air bubble or bulging problems as it comes to room temp?.......... use a crusting buttercream does freezing it cause the buttercream to crack?......... Absolultly not :) I have used b'cream on most of my cakes and have not had any of the problems you ask about.
Thank you very much! I'm gonna try it at some point! Lol
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