And just bake and decorate the day of ? In most cases I have read on these post , in books, and my instructor recommends freezing the cake, defrosting and decorating it the next day. Just curious what people do mostly.

I do not freeze nor refrigerate. I don't want to deal with any condesation.

There are plenty of people on here that do...I'm sure they'll respond to you.

Good Luck!!

I've only frozen 1 time out of necessity. I try not to bake and decorate the same day. I bake one day,when cool wrap in plastic wrap overnight and then fill and decorate the next day. For me this gives the cake time to rest and softens any hard edges.

I bake three days before delivery. Cool, wrap in plastic and refrigerate overnight.

Next day..make fillings and buttercream...fill and crumb coat. Refrigerate at least 4 hours, so everything can settle. Then final coat. Back in the fridge.

The day of delivery the cake is decorated unless the design is intricate..in that case that is done the day before delivery. The final decorations..flowers..etc. done the day of delivery.

I bake and decorate the same day without letting the cakes rest long. Just enough to cool out of the oven. I find the cake tastes fresher and more moist this way. But lots of people freeze their cakes and say the exact oposite, so it really comes down to what you prefer.

Make sure you give the cake time to settle so you don't get that unsightly buldge in your cake!!!!

I bake the night before and let the cakes rest over night. BUT if I bake and decorate the same day I set the cakes to cool on wire racks on top of cans and they cool off super fast.

I never freeze......... I have no room in my freezer for cakes. 17 year old twin stepstons so the freezer is stocked piled with gallons of icecream and meat! lol

bj

Great Ideas! I dont have much freezer space myself so that's the first problem. I suppose I need to try it both ways so I will know what works best! Thanks for all the responses.

I was just reading sme comments on a professional site. They agreed that freezing made the layers more moist. However, low fat cakes such as a genoise, do not do as well frozen.

If your cake has the normal fats or oil/butter, it should improve with freezing, provided it was well wrapped and frozen a short time.

But everyone has to accomodate slightly different needs based on time, volume and freezer space.

I always bake the day befor and put the fondant icing on then let it harden slightly before transfering to its proper board and then pipe. Although I love the sounds of freezing does it really give it more moisture. I am keen on this as I like the cake to be super moist as well as delicious

i only frooze once that is becuse the lady order one size so i baked before bed as normal then the next day she call and order a larger cake so i wrap the first one and frozze it then the next week she called and order that size cake so I tok it out the frezer to the fridge to the counter. She called hours after picking it up saying it was the best cake she ever got from me. she said it was moister then my normal cakes that are moist but this was even better so I guess it is somthing to frizzing I'm willing to try it agianon my next advance notice order. that cake was froozen a whole week.

I think it depends on the type of cake it is too... whether it's freezing a home made cake from scratch or a box mix. I do 6-8 cakes a week, and always bake on Thursdays. You have to let the cake rest/set up before you ice. I ice on Friday's and they are picked up Saturday. I do freeze if I have a lot of cakes - and when using a box mix (white cake) I find that they are in fact very moist (I double wrap in celophane and then in heavy duty foil - defrost in foil on counter before unwrapping). I've never have had a problem. I don't refridgerate... I've only "heard" that can dry them out.

I never freeze either. I usually make the cake the night before and leave it wrapped outside. And then continue making buttercream the next day and finishing the cake.
I ve tried freezing cakes that i make for us but they never smell fresh and i end up throwing them out.

I've never frozen a cake and always bake the night before and then ice and decorate the next day. Everyone loves my cakes...

Hi there.

I usually always freeze my cakes. However, when I get a last minute order, then I can't. No one has ever complined, they are still quite good. The only thing about freezing them is that they are much more moist. After freezing, they almost melt in your mouth. I always feel bad for the people that haven't got a cake that has been frozen.
So, no,you don't have to freeze them. However, they are much moister.

I don't usually freeze my cakes. I bake and crumbcoat on day 1, frost and decorate on day 2. I've never wrapped them in plastic after baking. Does that really help? My cakes have always been moist as is but I'm always looking to improve. I did freeze some leftover cake that I had filled but not done anything else to. It was a small piece and I have to say, even a week later it was really, really good. I was suprised.

I am of mixed opinion on this...

For regular orders, birthdays and such, I usually bake and decorate day of order (unless the cake is due out early the next morning, then I try to do as late as possible the night before).

For wedding cakes, I like to bake the cakes 2 to 3 days in advance, depending on the size of the cake. On the day of baking I glaze with simple syrup and fill the cakes. Then I wrap very well with Saran, and freeze. I usually pull the cakes out of freezer day before the wedding, and frost while still slightly chilled/partially thawed. It makes the cakes incredibly moist, and gives me the time to decorate without having my kitchen too hot from baking all day!

SugarFrosted,
Was able to see your site now. Awesome cakes!

For those of yall that do freeze...Do you thaw while still wrapped in saran wrap?

I unwrap to thaw.