Hello All!
First time poster but long time "fan" of these forums
I make cakes and cupcakes on the side mostly for family and friends and sometimes for friends of friends
Since I work full-time and am now pregnant, I try to make and freeze cakes/cupcakes ahead of time so I'm not on my feet for too long. Up until now, I would only freeze chocolate cakes/cupcakes. I love it because 1) It saves me time 2) It makes them more moist. Also, all the goodies I make are from scratch.
I have a cake that I need to make for my aunt this coming Saturday and would like to freeze the cakes ahead of time. She is requesting a yellow cake...can the yellow cake be frozen successfully (won't change texture or taste)??? Do the ingredients make a difference?
I cool all my cakes, wrap in cellophane, foil, and ziploc bags, the freeze.
Also for future reference, can a vanilla bean cake be frozen as well?
Your help and expertise is much appreciated!
- J
Welcome!
I also work full time and there is no way I could do cakes without my freezer. I freeze everything with no problem. I wrap with plastic wrap when slightly warm, wrap again in foil, and freeze. I freeze everything from scratch cakes to box mix cakes to cookies and icing. I thaw everything on the counter with the wrappers on and then take it off when it's at room temperature.
Welcome!
I also work full time and there is no way I could do cakes without my freezer. I freeze everything with no problem. I wrap with plastic wrap when slightly warm, wrap again in foil, and freeze. I freeze everything from scratch cakes to box mix cakes to cookies and icing. I thaw everything on the counter with the wrappers on and then take it off when it's at room temperature.
Thank you!
Great to know that you freeze everything with no problem. I will go ahead and bake and freeze the yellow cakes this week then!
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