how long does can i freeze? i've never done this before and i've got a ton of cakes to do for the 19th weekend, and would love to get the baking out of the way!! So the cakes remain moist and taste good even when you take them out of the freezer???!!
So this is the process from what i've read:
1. Let cakes cool first
2. Wrap in Saran Wrap and then wrap with layers of alumin foil.
3. Before taking out of wrapping, let the cake sit until they reach room temp so the condensation does not get into or onto the cake.
In step#2, do you put them in a plastic bag once it's been foiled?
I baked a cake last night and put it in the freezer when still warm, I need it for the 19th, I am thinking of putting fondant on Thursday, should I take it out of the freezer on Wed morn and crumb coat it in the evening?
Thanks for your help.
Kathy Kmonk said:
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.
If you and saran wrap don't get along you can use aluminum foil or a ziplock bag.
I always bake and freeze about 20 minutes after it comes out of the freezer. I thought it was frowned upon but they always taste wonderful once they are properly sealed before going into the freezer.
I don't know why I never baked a few of different flavors and just let them sit in the freezer for last minute events.
Well i've put 2 16" round cakes in the freezer...lets hope it works fine!! It's for a wedding cake this weekend!!!!
I will be crumb coating Thursday night, and fondant on Friday morning...so should i take the cake out Thurs morning for it to come back to room temperature?
That would be plenty of time to defrost, it takes a couple of hours. I often crumbcoat while frozen.
I may the lone dissenter but here goes.
I think that if someone is going to pay decent money for a decorated cake, they deserve FRESH cake. I, myself can discern the difference between fresh and frozen....but with that said...cake decorating is only a hobby for me and I have the luxury of baking fresh...I can see how a full fledged business would need to freeze because of time constraints....but to me there is nothing better than a fresh cake....jmho.
Time to report, my cake was moist and tasted really good. I did start carving and crumb coating when it was still cold, then started on my fondant work by which time my crumb coat had crusted and was able to put the fondant on the cake. After which I did not put the cake back in the fridge. The only pet peeve I have about fondant is that people do not like to eat it, me including, so I may stick more to butter cream.
Thank you guys for all the help.
Anne M said:
Thanks Denette, this discussion is giving me more confidence, keeping all my fingers & toes crossed.
denette lynch said:That would be plenty of time to defrost, it takes a couple of hours. I often crumbcoat while frozen.