Hey Everyone~
I just wanted to know if any of you freeze your cakes after you have iced them. I tried it this week & it was a disaster. (I usually crumb coat my cakes & freeze them but I've never crumb coat, iced them, & then freeze them) The saran wrap stuck to my icing so that messed up the top of the cake. I tried to re-smooth it & the icing came up off the cake & was very thin like whipped cream. I took all the icing off the cake & tried to re-ice it using the same icing but it was full of bubbles & was thinner like whipped cream. I guess I stirred it too much.

Anyway.. if you do freeze your iced cakes could you please tell how you do it. Also what BC recipe do you use? Thank you~

Oh TCturtleshell - thanks for asking ths qestion! There has been many a tinme that I wold have saved my skin if i culd get a few completely finished early. PAT

LOL, that's why I iced it ahead of time. But it didn't turn out at all. Hopefully the ones that freeze will see this post. I'm gonna put it in General just to make sure~

i have never but a cake with icing in the freezer before. But, i read on one of these forums, you can do it if you put the cake in the freezer with out covering it until it gets crusty. Then you take it out and really cover it in a garbage bag or something to that size, and put it back in. When you are ready to take it out it should still be intacked. Somebody else will have to let you know if you should unwrap it right a way or keep it wrapped until it starts to thaw. I sorry I don't remember that part, and I don't want to tell you wrong. Good luck!! I will be watching this link myself to learn!

oh ya

i use 1/2 crico 1/2 butter powder sugar vanilla milk for my BC

Thanks Shelley~
I have froze my crumb coated cakes & they did fine. Hopfully someone will have more info on this. I was trying to make things easier for me because I didn't have time this week to bake, ice, & decorate the cake.

your wlecome!!!

by the way, i love your work. i have a few of your cakes in my favs, so thank you!!!

Wow, thanks! I'm nowhere near as good as most people on CC but I try & I'm still learning~ Thanks for the compliment~

Checking to see if you've gotten any ideas as to what happened or why it happened to your icing.

j

I will frost and freeze a cake when I am in a pinch. I wouldn't want to make a habit of it myself because after the cake has thawed the frosting can be unstable and if you are going to travel with the cake or add anything else to the sides you might find the frosting will pull away from the sides of the cake. When I do freeze a frosted cake I put the cake in a cake box first then I wrap the box in plastic wrap and then cover with foil. When I take it from the freezer I just leave it on the counter for a couple hours and then unwrap. Another issue that you might have is if you have used any dark colors you might get a little bleeding as the cake thaws out. I use half and half butter and crisco. Good luck, just work with them and you will probably find a way that works for you!

I forgot to say my guess is your frosting had absorbed a lot of moisture from the cake as it thawed and that is why it was so thin! I just looked at all of your cakes and they are Great! Also congratulations on being in the member spotlight. After looking at your cakes I feel silly even trying to give you advise!

Thanks Bonnie for your advice~ Thanks for your comments on my cakes. I don't think I'm that good, my buddy Jscakes keeps telling me I under estimate my talent. I guess I'm just humble that's all~

I have done exactly what you said with my cakes but only after I crumb coated them. I do agree that moisture played a huge part. This southern humidity is horrible! Makes sense. Your advice was good what you talking about! Thanks alot!

This is all so helpful. Sounds like the best bet is just make the cake ahead of time and freeze that then ice it after.Huh? Trying to decide b.c I am going away and a friend needs some help before I go so just trying to fugure what can be done in advance with out it making more of a mess.

I have frozen a completely decorated cake before. I just had it in a cake box and just put the whole thing in the freezer and it turned out fine. It was a birthday cake for my MIL who is VERY picky and she said it sooo good!

Ok, good to know. I am nervous but May give it a try. Thanks for the advise!!

Just my two cents worth here.. I have competely decorated cakes and frozen them in the past. I put them in a cake box, wrap with saran and then put them in a rubbermaid plastic tote in my chest freezer. They have come out just fine as long as they are only light colors- as stated before, dark colors will bleed when they thaw. I use a 1/2 shortning1/2 butter BC icing. I only do this when I have a lot of orders to do and want to get ahead.

WHO DAT??!!

Last week, someone gave me the advice (wish I could remember who, I'm sorry!) that a fully decorated buttercream cake could be frozen in a box, wrapped in sarah wrap. Leave wrapping on and let the cake come to room temp.

Ok, guess I will give it a shot. Thanks for the help.

I take the cake out, leave it in the box and wrapped for about 2-3 hours and then open it up and let it finish thawing. The ONLY time I had trouble with this was over the summer and it was a really humid day- there was a a lot of condensation on the cake. To solve the problem I put it in my office, put the AC on high, and closed the door- by the end of the day, the cake was fine.
Just don't freeze it fully decorated if there are dark or really bright colors. They WILL bleed. (learned the hard way!) LOL

Glad to have found this thread, since I need to do a cake in advance. But I was also wondering if any one has frozen a fully decorated mmf cake, or if that is even possible. I am just trying to figure out what I can do for this cake. I have to have it fully decorated 4 days before it is needed, since I am leaving for vacation. Thanks for any advice!!

Also last week, I needed to know the same info for a fully decorated fondant covered cake. I used SatinIce fondant not MMF though.
Fondant covered cakes are ok in the refrigerator for up to 5-6 days was what I found out (in a cake box). But this was for the Satinice fondant. Don't know if it would be for MMF....