I need to make 30 individual cakes. I am going to cut them from a large sheet pan. I always freeze my cakes days before decorating. Would I cut them out then freeze or freeze the sheet and cut out right before decorating?
I would cut out and then freeze...a bit of a time saver when you are finally ready to decorate. Plus smaller cakes defrost quicker than one large one.
Thanks for the quick reply. I just wasnt sure how to proceed.
Take this with a grain of salt as I have never done it before but I would bake, partially freeze, torte, fill then freeze fully and cut prior to decorating while they are still partially frozen for nice clean lines and minimal crumbs.
bubs -- that's what I do with all my cakes -- I torte, fill and freeze un-iced -- get all the messy mess out of the way -- then just whip out, final ice, decorate and store in fridge till delivery -- crumb coating never interested me -- why go 'round twice when once will do
but I have all my stuff tested already -- and it goes in & out of the freezer/fridge fine
although I do trim the edges after filling & layering up the layers for a tier -- so the icing goes on the same thickness all the way around --
Kinda late to answer, but I would bake and freeze. Soooo much easier to cut a partially frozen cake and decorate.
Thanks for all the replies.
K8memphis, does your filling get “funny” after freezing it? I am making these for my niece for her small shower so I can do whatever I want. Was thinking of filling some with a rapsberry filling, some with chocolate icing. and the others I am not sure just yet. The weather has been so nice I need to get on the ball but I keep putting them off.
I always freeze left over cake slices, I use SMBC and Ganache and they defrost beautifully - just make sure they come fully to room temp and you wont even know the icing has been frozen, if it's not back to room temp it will be very firm and not as enjoyable.
doodledo -- like bubs and jchuck have said, my fillings are fine when frozen and thawed -- I also freeze my whipped cream and strawberries filling but it's whipped correctly -- if it's not the water will freeze apart from the cream and it won't be pretty -- people think they need to stabilize whipped cream with something but it holds perfectly without any additional ingredients IF it's whipped properly -- whipped up to right before it turns to butter --
but like I said I tested all my stuff beforehand too -- like test yours overnight is all you need to tell -- get it out in the morning to thaw and see how it does for you -- just to be sure
best to you