Cake Decorating Community - Cakes We Bake

I developed this technique over 25 years ago. It was published in Cooking Pleasures Magazine in 2004.

You can use this on any cake scratch or box mix, or doctored box mix, with the exception of Angel Food Cake. The thing that most people don't realize is the the steam that is created during the baking process is what makes a cake moist and retains the flavors of the cake. If you let that steam out by cooling on the countertop you lose moisture and most importantly you lose the depth of flavor your ingredients create.

Spray the sides of the cake pan with Baker's Joy or any other oil/flour brand spray. Line the bottom of the pan with parchment paper (This is very Important).

Bake cakes at 325 degrees. Lay out Press N Seal brand plastic wrap on the worktable sticky side up. Dump the fresh out of the oven cake onto the wrap and wrap the cake sealing it well. Immediately put into the freezer. Make sure that you have enough freezer space and that your freezer is adequately working. Freeze overnight or for up to 3 months.

When you need to use the cake remove the wrapping completely and allow to defrost for about 10 minutes. Level, torte, fill, and crumb ice your cake while semi-frozen. Then allow the cake to fully defrost and settle. Fix any bulging due to settling, then refrigerate to firm up the crumb ice step. Once firm you can refrost in buttercream, or cover with fondant or poured ganache. Your cakes will be moist and easy to handle. If doing a 3D cake, make sure you carve it while semi-frozen them follow the steps above to complete.

Your family, friends and clients will love how moist and flavorful your cakes are!

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Comment by Angela Wright Pineda on March 29, 2010 at 11:11pm
I don't advise using this method with cookies.
Comment by Judy Baker on March 29, 2010 at 8:05pm
Hi Angela. Thank you for inviting me to be your friend. I am new to cake decorating and to Cakes We Bake. I am doing a lot of baking tomarrow for a bake sale that we do where I volunteer at a hospital and I am going to try your freezing technique. I am going to do a cookie boquet also. Should I wrap and freeze my cookies before I ice them?
Comment by Patrice DeLaurentis on February 18, 2010 at 5:28pm
Hi Angela, Wow I guess that is why my cakes are so moist. I always freeze them at least 3-4 days before I work on them. I mostly did it for saving time the day of decorating, but now I will make sure I always freeze them. Thanks for the input.
Comment by Angela Wright Pineda on February 12, 2010 at 3:34pm
No it is the freezing method that locks in the moisture. All you will get if you just refrigerate is a soggy cake that will fall apart. I always bake the night before, and take out in the morning. As long as it has the opportunity to actually freeze you are fine.
Comment by tracey lopez on February 12, 2010 at 11:42am
What about if it is a cake you are baking the night before, can you do this with out putting it in the frezzer? Could you put it in the fridge instead? Is this a process specificaly for baking in advance?

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