BAKING AHEAD OF TIME

Replies to This Discussion

Permalink Reply by Sandra I. Vazquez Lossiseroni on October 8, 2012 at 10:52am

Hi Mandy, if for any reason I booked two weddings or big cakes for the same period,  I have no choice but to bake and freeze, and it does not matter the flavor of the cake.  They taste the same fresh and moist.  But I do have to tell you something-100% of my cakes are "drunken cakes", it means I use syrup on them before I freeze them, and after thawing.  

I have read on prior forums regarding this matter before that you can freeze cakes and they will be fine.  

Permalink Reply by Faith Gealey-Brown on October 8, 2012 at 11:00am

I find if you substitute vegetable oil for some or all of the butter/shortening in the vanilla cake recipe it lends to a very moist cake - That's my secret to moist cakes :). 

Permalink Reply by Joann Gottermeyer on October 8, 2012 at 11:30am

I use all vegetable shortening instead of butter, replace most of the liquid with sour cream, wrap when still warm in saran and freeze. They stay wonderfully moist band I don't lose my mind! Those sad voices get me every time, too......I think they get to most of us. I find I over-book myself quite a lot because I don't know how to say no and stand firm.....I did that a few months ago in regards to a 1st birthday cake - I was already over booked and could not take on another cake. Do you beleive she actually had the nerve to come to my house and stand crying on the front porch with the little girl in her arms??!!  I didn't sleep that weekend but she did get an awesome Minnie Mouse cake for her party....aaaahhhhgggg!!!

Permalink Reply by Sandi Newsome on October 8, 2012 at 2:45pm

I always bake ahead, always afraid I will run out of time.  I do use vegetable oil and I do a doctored box mix and get raves about it all the time, unfortunately they are not as dense as the from scratch recipes but when I did from scratch the cakes weren't as popular.  Keeping in mind I only bake for family and friends.  I bake and freeze and they never suffer from the freezing.

Permalink Reply by Mandy Nel on October 9, 2012 at 3:48am

Oh Joannnnnnnn - i hear you sista!!!  That is just the pits but I am so happy that you also cannot say no to those voices :-)  oh dear, I hope I never get a crying one on my doorstep heheheheeheeeeee you have given me such a good chuckle here in my office chair xxx

Joann Gottermeyer said:

I use all vegetable shortening instead of butter, replace most of the liquid with sour cream, wrap when still warm in saran and freeze. They stay wonderfully moist band I don't lose my mind! Those sad voices get me every time, too......I think they get to most of us. I find I over-book myself quite a lot because I don't know how to say no and stand firm.....I did that a few months ago in regards to a 1st birthday cake - I was already over booked and could not take on another cake. Do you beleive she actually had the nerve to come to my house and stand crying on the front porch with the little girl in her arms??!!  I didn't sleep that weekend but she did get an awesome Minnie Mouse cake for her party....aaaahhhhgggg!!!

Permalink Reply by Mandy Nel on October 9, 2012 at 3:50am

thank you x

Sandra I. Vazquez Lossiseroni said:

Hi Mandy, if for any reason I booked two weddings or big cakes for the same period,  I have no choice but to bake and freeze, and it does not matter the flavor of the cake.  They taste the same fresh and moist.  But I do have to tell you something-100% of my cakes are "drunken cakes", it means I use syrup on them before I freeze them, and after thawing.  

I have read on prior forums regarding this matter before that you can freeze cakes and they will be fine.  

Permalink Reply by Katy Nott on October 13, 2012 at 12:15pm

Hi Mandy!  I know your post is a few days old now, but for what it's worth, here's my ten pennyworth.  I never make from mixes, always from scratch, so can only speak for those.  I freeze my cakes all the time - first in cling film and then in a ziplock freezer bag if it will fit.  They come out absolutely fine - sometimes better than when they went in to the freezer.  I love to bake and my husband loves to eat a piece of cake at lunchtime every day (naughty boy lol!), so I often make a big cake, cut it into portions for the week, freeze some portions and put the supply for that week in cling film and then in a tupperware plastic container. It never dries out and lasts 5 days easy.  

Permalink Reply by Mandy Nel on October 15, 2012 at 1:54am

Thank you dear Katy - I think this will be the way to go - bake up a storm on one day and freeze the lot - thanks x ps I also only bake from scratch - in extreme cases I have made bulk orders for cupcakes from instant mixes, but I usually add bits and bobs to make it a bit less box and a lot more me :-)

Katy Nott said:

Hi Mandy!  I know your post is a few days old now, but for what it's worth, here's my ten pennyworth.  I never make from mixes, always from scratch, so can only speak for those.  I freeze my cakes all the time - first in cling film and then in a ziplock freezer bag if it will fit.  They come out absolutely fine - sometimes better than when they went in to the freezer.  I love to bake and my husband loves to eat a piece of cake at lunchtime every day (naughty boy lol!), so I often make a big cake, cut it into portions for the week, freeze some portions and put the supply for that week in cling film and then in a tupperware plastic container. It never dries out and lasts 5 days easy.  

Permalink Reply by June Kowalczyk on October 29, 2012 at 2:52pm

Just saw this post Mandy. I bake my cakes from scratch & use shortening & oil. I have froze cakes 2-3 mnths in advance, no problem, as long as they were well wrapped. That goes for cupcakes too. :0)

Permalink Reply by Mandy Nel on October 30, 2012 at 1:57am

Oh fantastic - thanks June xxx Now to find the deepfreeze space ...... my darling husband has a lot of game meat and some fish in there .................. :-)

Permalink Reply by June Kowalczyk on October 30, 2012 at 8:52am

  Cake scented with the sweet perfume of fish & game....... Hmmmm  interesting.  Hee Hee  :o)

Permalink Reply by Mandy Nel on October 30, 2012 at 9:02am

sure to bring the animal out in my creations hehehehe :-)

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