Freezing fondant covered cake

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Permalink Reply by Eileen S on February 18, 2011 at 5:58pm

I found this online.  I'm not sure what they mean by waiting for your cake to cool down to room temperature?  I don't know how big your cake is or how elaborately it's decorated already.  I think I would be inclined to find someone else to take this cake and then make another for next weekend.  If you leave it in the fridge for a week it will be most likely be stale by next weekend.

 

From ehow.com:

 

• Wait for your fondant-covered cake to completely cool down to room temperature. Wrap the entire cake securely with plastic wrap and press down on it so that no air is trapped between the cake and the plastic.

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  Cover the cake tightly with another layer of plastic wrap. Repeat the wrapping process with the plastic at least one more time in order to thoroughly safeguard the fondant against any condensation from the freezer.

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  Wrap a layer of aluminum foil securely around the plastic layers to help prevent any tastes or scents from the freezer or storage container from transferring into the cake. Place the wrapped cake into a cardboard cake box and close tightly.

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  Place the cardboard cake box into the back of the freezer to ensure it stays completely frozen. Keep the cake in the freezer for no more than two months before defrosting.

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  Remove the cake box from the freezer and let it completely defrost in all its wrappings at room temperature. Peel off the aluminum foil and plastic wrap carefully so the condensation doesn't drip onto the cake, then serve.

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  Read more: How to Freeze Cake With Fondant | eHow.com http://www.ehow.com/how_5580425_freeze-cake-fondant.html#ixzz1EM0uXgnq

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Permalink Reply by Eileen S on February 18, 2011 at 6:01pm

Oh - also - I understand that freezing works better with homemade marshmallow fondant than with store-bought (Satin Ice, Fondarific, Wilton) fondant.  Good luck! Let us know how it comes out!

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Permalink Reply by jeri c on February 18, 2011 at 10:59pm

I have had brides freeze them after their weddings... they wrap them in plastic wrap, then in foil freeze them then bring it all to room temp before unwrapping HOWEVER... they have not said the fondant is still good.... but the cake tastes fine.  These cakes have been in the freezer for a year though...  I would think your decorating job would not look so great after freezing but let us know if you do it!  I'd like to know.

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Permalink Reply by floursugareggsandbutter on February 19, 2011 at 8:03am

Most freezers cycle on and off (Frost Free don'cha know) and fragile things like fondant may be affected, causing it to dry out and possibly crack or even cause a color run when defrosted.

Even with the possible problems, I say go for it.

Place in fridge to defrost and then in front of a dust free fan to dry off the last bits of moisture.

I would do it a couple of days before, just in case it doesn't work.

Then they have the option of ordering another.

 

** you are "letting" the customer take care of this, right?

It is not your fault that the party has been postponed and the client should accept delivery and and pay as per your contract.

 

mimi

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