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Freezing a cake???

post #1 of 10
Thread Starter 
I will be going out of town 3 hrs away for the week. That next weekend I have a baby shower to do. I thought it would be easier to bake the cake now freeze it, travel with the frozen cake 3 hours away, and then stick it back in the freezer until the next Friday to decorate. Will that cause any problems?? TIA
post #2 of 10
I freeze all my cakes and I have had to take a few out and then eneded up re-freezing them and they were just as good as any other cakes I have made, so I say go for it!
post #3 of 10
Refreezing anything is in general a bad idea. It will degrade the quality of your product.

It would be quite simple to transport the frozen cake in an Igloo or ice chest with dry ice, ice cubes in baggies, or frozen gel packs to keep the cake frozen.
~ Sherri
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~ Sherri
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post #4 of 10
Yes, don't refreeze if you can avoid it. You can keep it frozen with dry ice in a cooler or box (I had to do this with a huge wedding cake. I baked the cakes (14 8" rounds, 2 12" rounds, 2 16" rounds) and made all the icing at my restaurant, then travelled to Houston (3 1/2 hours away) and finished the cakes at the receptions' commercial kitchen. I bought one block of dry ice at Walmart (cost about $25). It worked great, just make sure you don't touch the dry ice with bare hands and don't let it touch the cakes either. I put the block of dry ice in the bottom of the box then placed a cardboard square that fit tightly in the box then placed the cakes in the box then closed up the box and taped all the edges. The cakes were still fully frozen when I arrived in Houston.
post #5 of 10
Thread Starter 
Thanks everyone I'm going to try and keep it frozen. Now I'm starting to worry about the fresh cake that I need to transport to Houston for a baby shower tomorrow. What is the best way to transport a 6 inch decorated along with a 9 inch decorated? I was going to put them together when I got there tomorrow. Should I put it in the back of my expedition, or somewhere up front where I can see it better. TIA
post #6 of 10
Thread Starter 
I'm afraid it will shift with the filling. Any suggestions? I was going to mix a raspberry sleeve with buttercream thinking that would give it a little more stability.
post #7 of 10
Thread Starter 
I'm afraid it will shift with the filling. Any suggestions? I was going to mix a raspberry sleeve with buttercream thinking that would give it a little more stability.
post #8 of 10
Thread Starter 
Anyone have a tip before I leave?
post #9 of 10
I end up transporting almost all my cakes since most my family lives about 4 hours away. If I make tiered cakes I finish them completely and put a dowel through both tiers. I even made a 3 tier cake and traveled about 7 hours with it. I used 2 dowels in it to keep it from shifting. I have never had any trouble. I pack them in a sturdy cardboard box and make sure they can't move. I have them as flat as possible in my car. During the hot months we don't stop and I keep the car very cool. I have never had any damage on any of them.
post #10 of 10
I forgot to mention. I put them in the back where it is flater. If I were driving I would not want to have it next to me. I would spend to much time checking it out instead of watching the road!
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