Freezing a cake?
Is it ok to bake a cake in advance and freeze it or how long can you bake ahead of time? I am trying to learn and some forums say it is better to refigerate before icing - is this true? hope this makes sense. Thanks in advance Debbie :)
Replies to This Discussion
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Permalink Reply by Marta Phillips on
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Now you are going to get mixed answers on this question! I always try to bake ahead of time and freeze for a couple of days. We think it helps to retain the moisture and make the cake moister, and it helps the cake to settle. I have even put in the freezer for 24 hours only and honestly believe it helps w/ moistness. Usual time in freezer for me is 4-5 days. This also helps me with time allotment, as you can bake early in week and do fondant work etc. later in week. Hope this helps!!
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Permalink Reply by denette lynch on
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Yes it is fine to freeze ahead. Some people thinks it is better than not freezing. You can make it at least several weeks ahead and freeze. I like doing it ahead and getting that part done with. I often have an extra cake or cupcakes in the freezer to grab for taking along to a friends house. Just bake and put in a ziplock or plastic wrap or tupperware-type container.
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Permalink Reply by Debbie Malonson on
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Thank you Marta and Denette!! this helps alot. I have been watching so many cake shows and youtube videos - trying to understand the process. lol So now I'm going to bake a Red Velvet cake and freeze it. tomorrow my Martha Stewart Cricut Cake will be delivered and that will give me a few days to play w/ fondant. Thanks again for the help!! Debbie :)
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ooohhhh, cricut cake! Lucky you! Happy playing!
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Have fun!
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Permalink Reply by Melissa on
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When I have frozen cakes they have come out perfect...as if they were baked the day before. After my cakes have cooled I put them on a cake circle, wrap in Saran Wrap and then wrap with layers of alumin foil. Before I take them out of their wrapping I always let them sit until they reach room temp so the condensation does not get into or onto the cake.
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Permalink Reply by Kathy Kmonk on
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When I take my cakes out of the oven. I let them cool for ten minutes, then I wrap them in plastic wrap and aluminum foil and put them in the freezer while they are still warm. I freeze cakes for several weeks sometimes. Wrapping them while they are still warm helps them retain moisture. I always have a cake on hand for last minute orders.
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Thanks for the help. I was wondering how to freeze them. I did wrap them in saran wrap and put in fridge but, had trouble with that. I hate saran wrap LOL. Debbie :)
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If you and saran wrap don't get along you can use aluminum foil or a ziplock bag.
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Permalink Reply by Tina Miller on
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I bake my cakes , let them cool for 10 minutes in the pan, then turn them out onto a freezer paper covered cardboard. I then let them cool completely. place the cakes in an unused plastic trash bag remove air and tightly close trash bag. Place cakes in the freezer for 24 hours to 5 days. Remove cakes from freezer(leave in bag) while you make your icing.
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Just wondering but does this work for boxed mixes as well like Betty Crocker, Duncan Hines etc...?
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Yes, It does! I usually use Duncan Hines mixes, unless I bake from scratch.
Meera said:Just wondering but does this work for boxed mixes as well like Betty Crocker, Duncan Hines etc...?
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