Freezing Cake?
HI All,
I'm throwing a baby shower for my best friend this weekend - and the cake is going to be pretty big. I usually bake my cakes either the night before or early morning of the day they are needed, but I'm so worried that I'll be so caught up in getting the decorations, food, etc. all together that I may not have the time to get her fabulous cake done! I've seen where some people mention freezing cakes...can anyone explain how to freeze, and then of course, defrost before decorating/icing the cake? I would really appreciate it!
Replies are closed for this discussion.
Replies to This Discussion
-
Permalink Reply by Deah on
-
You can freeze your cake layers but you have to make sure they are wrapped well. When my layers are almost cool I double wrap them in plastic wrap and then in foil. This should preserve the moisture and flavor. To defrost just bring out of the freezer a couple of hours before you need to start your buttercream application.
-
-
Permalink Reply by Holly K. on
-
I always bake my cakes 2 or 3 days before the day they are needed. I cool in pan for 10 minutes, then on rack for about 30 minutes. I double wrap in plastic wrap and let sit over night to settle. The 2nd day I level, torte and fill, then crumb coat. If it is a smaller cake I go ahead and decorate that day, otherwise it sits overnight just crumb coated, or maybe covered in fondant, and I decorate the next day. The crumb coat seals in the moisture, and I have NEVER had a problem with my cakes being dry, they are always super moist.
-
-
Permalink Reply by Faith Gealey-Brown on
-
Thanks so much ladies! I think what I'll do instead of freezing them is bake them on Thursday night/early Friday morning and crumb coat. Then I can decorate them on Saturday morning.
Thanks so much for the suggestions! -
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
