I am making a wedding cake for the end of August and would like some help. If anyone has an answer to this, I would greatly appreciate responses. If possible, I need to bake, ice and freeze the cake due to some unforeseen time limitations. Is there a standard time limit on how long you can freeze an iced cake and still have it taste fresh? Thank you.
I just ate a slice of cake two days ago that I made back in May. It had been wrapped tightly and placed in a freezer bag until I took it out to come to room temp. Tasted just as good as it did back in May. So you should be fine making the cake now and keeping it in the freezer until you need it. Just make sure that it is wrapped really well.
how you thaw the cake will be important -- must be done gradually -- and if you use butter in the cake batter it might not be as good because butter does not relax at room temperature like a cake made with oil in the batter -- what kind of decor you are using is important and comes with variables --
if you can provide more information about your cake you can get more help -- best to you
I have eaten wedding cake that has been frozen for a year and it was as good as the day of the wedding. With a cake that is already frosted, I freeze it uncovered until everything is good and stiff, then wrap in two or three thicknesses of cling wrap, than a thickness of heavy duty foil. If it is going to be frozen longer than a month, I put the whole think in a plastic, freezer type box.
and ulehman -- if you cannot reply to this post -- start another if you need anything else -- the board gets a little wonky sometimes --
best to you
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