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I'm devestated! - Page 2

post #16 of 25
Its not really freezer burn its more like moisture built up on the plastic from the steam in return you get a plastic after taste I agree press and seal does not leave such a bad taste
post #17 of 25
Quote:
Originally Posted by cakesdivine

I freeze all my cakes straight from the oven HOT! I have never had even one freezerburn ever! But I use Press N Seal. I have even used sub zero freezers before again, with no freezer burn...not sure what could have happened with yours. That is really odd.



I'm just curious......is there any benefit to freezing them hot from the oven or is it just a time saver? (not having to wait for them to cool)
post #18 of 25
Thread Starter 
You guys are lucky lol. I decided just to bake all the cakes again yesterday and put them in the fridge! I could not deal with again!
"If this doesn't exhilarate you, then nothing else in life will!" -Daniel Radcliffe
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"If this doesn't exhilarate you, then nothing else in life will!" -Daniel Radcliffe
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post #19 of 25
I put my cakes in the freezer while slightly warmed-Usually unfrosted and wrap in saran. (I tip the cake upside down onto the cake board. I line the pan when baking with wax paper, so when tipped upside down on board-the wax paper is an automatic sealer. Then, I'll put saran over that. When I first started cakin' someone gave the hint if you freeze the cake while still slightly warm, it makes for a moist cake. Sometimes-if it's only overnight, I don't even cover with saran and it's always good-both ways.

What a sad waste for you. Good thing you had time to do some more. I feel for you!
post #20 of 25
I've had problems before w/saran wrap. I don't know why. Since then, I just wrap my cakes in foil then place in a zip lock bag. Maybe it was the temp. thing b/c I always let mine totallly cool first. GL
post #21 of 25
Ohhh, mercy! I'm glad you discovered your problem in enough time to rebake. Bless your heart, that would just do me in. I'm not sure what could have happened. I've done my cakes both ways. Cool & freeze, freeze while hot....and have never had a problem either way. I did have to redo a layer for my daughters wedding cake though. The only thing I could figure out was that I layed the cake on the floor of the freezer instead of the shelf. Since there was no air circulation the cake was as hard as my head! LOL Better luck next time. Never a dull moment in "cake land" is it?
"Taste and see that the Lord is good." Ps. 34:8
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"Taste and see that the Lord is good." Ps. 34:8
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post #22 of 25
Oh I forgot to mention that I always "seal" my cakes. Let them dry, then wrap, and finally freeze.
post #23 of 25
I let mine sit in the pan for about 10 minutes. While they are still hot, I tip them out, line the pan with Press and Seal and tip the cake back into the pan, wrap with the overhanging P and S and freeze. Once it's hard, I take them out and wrap again with plastic and foil. I try to do this even if I'm just keeping them for a few days cuz they come out soooooo moist that unless I really want to use simple syrup for extra flavor, the cakes don't need a thing.
post #24 of 25
I was so curious after reading this friend, that I visited my friend Wikipedia. Here are some excerpts from the freezer burn entry:

Freezer burn (alternately spelled freezerburn, sometimes called frostbite) is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally induced by substandard (non-airtight) packaging....

This process occurs even if the package has never been opened, due to the tendency for all molecules, especially water, to escape solids via vapor pressure. Fluctuations in temperature within a freezer also contribute to the onset of freezer burn because such fluctuations set up temperature gradients within the solid food and air in the freezer, which create additional physical motivation for water molecules to move from their original positions.

It is possible to slow down freezer burn by filling plastic milk containers with water (leaving room for expansion) and keep them in the freezer to help maintain the temperature. Proper packaging can also help delay freezer burn because small, air-tight packaging allows local homeostasis of humidity, and, to a lesser degree, temperature, although most available packaging does not do this perfectly.


So, from reading that, I wondered about 3 things: does your freezer temperature stay constant, is your freezer full enough, and were your cakes wrapped air tight?

Maybe this will help?
"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #25 of 25
I freeze cakes all the time. I first freeze them solid then wrap them in about 4 layers of plastic wrap. When i need one on the fly, i just dethaw and ice them. I get the most compliments from the cakes that have been frozen. They are always extremely moist and yummy. I would think that they had some residule moisute on them and air got trapped inside the covering. Sorry to hear about this though.
Raising children is like being pecked to death by a chicken!
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Raising children is like being pecked to death by a chicken!
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