Hi everyone, my 1st post.....

I'm new to cake decorating, and soon to give birth to my second child, which leads to this dilema.....my baby is due shortly before Easter, and I'd like to pre-make a cake for Easter, as I'm guessing I'll have my hands full immediately before.

So I'm planning a simple round cake, with a buttercream basketweave, some royal icing Easter Lilies, a royal icing handle, and some chocolate candies (bunnies amd easter eggs) on top, with green dyed coconut...

I'm figuring if I premake everything, I can probably handle final assembly on Easter.

So do you think a frosted cake (with the basketweave) would survive and taste ok if made early and frozen? I know the royal flowers will do fine at Room temperature, and I think the chocolates and coconut will be ok too.

Thoughts anyone?

I freeze BC cakes without compromising taste. Freeze uncovered for until firm then wrap in plastic wrap. If you have room for box in freezer, then put cake in after frozen and wrap box in plastic wrap. HTH--Pam

I'd do the same thing. Freeze it for several hours unwrapped. Then wrap it with saran wrap and put it in a box if you have the room. The day before you need it, take it out, unwrap it and let it defost.

IF you can't put it in a box, atleast cover it in aluminum foil~after you've put the plastic on it....best to keep it out of light.

I give instructions on cake freezing to all of the brides.

If you freeze it in a box, make sure you wait until it it thawed to unwrap. That away any condensation forms on the outside of your box and not on your cake.

The chocolates will be fine in a cool dry place until you need them.

If you are filling the cake, can the fillings be frozen along with the cake? Any that work well (besides bc) or any to avoid?

Also, how long would it take a 10 inch round (3" high) to defrost?

Can it be FULLY decorated before freezing, i.e. swags, cornelli lace, etc.?

I know that bc does just fine, but I'm unsure of what to avoid. Maybe someone else on here can help you out with that.

It really shouldn't take that long for a 10" cake to defrost. If you need it by a certain time, I'd just do it earlier in the day so that way it will definitely be fine by the time you need it.

It can be fully decorated. I've heard to take some decorations off before freezing, but that's for a whole year, so I'm thinking it will be just fine for the short time it will be frozen for you.

By the way, congrats on the baby and I hope all goes well with the birth (and your cake).

Preserves and the sleeve fills would be fine to freeze. I'd go with premade things. Some of the home made cream fillings or fillings with eggs can seperate when frozen.

I'm making this cake for a wedding next weekend (using gumpaste flowers & raffia ribbon that will be added at the event), but I'll need to freeze it because I'll be out of town for the wedding, and someone else will be taking care of it.  Here's my question...should I wrap each layer separately before putting it in a box or just freeze the whole cake, sealing the box with plastic wrap also?  I won't be there to remove it from the box, so I'm trying to get the best instruction on how to go about it.  Should it be defrosted in the box, prior to removing the plastic wrap?  HELP, please!!

Box the completed cake. Wrap box in several layers of saran and foil.  Freeze. 

24 hrs. before serving, place wrapped box in fridge. 

A few hrs. before serving, place wrapped box on counter. 

Right before display/serving, unbox cake. 

Serve.

Eat & enjoy.