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How long can you freeze cakes

post #1 of 10
5/29/09 at 5:37pm
Thread Starter 
I have a few cakes to make for June for family and friends. I wanted to know how long can I bake and freeze cakes and still taste good.
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post #2 of 10
5/29/09 at 5:43pm
As long as you wrap them REALLY well (I do 2 layers of saran wrap, 2 layers of aluminum foil and then a freezer bag), they will still be good for a few months. I made a cake last weekend from extra cake from my daughters bday 2 months ago and it was moist and wonderful. Just don't let it get freezer burned and it should be fine.
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post #3 of 10
5/29/09 at 5:47pm
I use the same method and have had a cake in there for as long as 2 months. But as wendalynn adviced wrap properly and the aliminium foil is an absolute must to avoid the freezer burn.
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post #4 of 10
5/29/09 at 7:01pm
Well, I'm always game for an experiment. I do not sell, BTW - this is my hobby. I have wrapped well and then vacuum sealed and then "lost" in my disorganized freezer. Nine-month-old cake (scratch) was just like fresh. Wouldn't recommend it as a regular practice, but don't fear a month or two icon_lol.gif .
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post #5 of 10
5/29/09 at 8:45pm
I've heard some people keep it for months. I personally prefer just keeping it in less than 2 weeks. The key is storing it the proper way. I store mines wrapped with layers upon layers of saran/cling wrap. I would then put it in a freezer bag for the smaller ones and wrap the bigger ones with foil. Some people suggest you also put it in some type of brown bag so it wouldn't absorb any odor from the freezer.
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post #6 of 10
5/30/09 at 5:18pm
Do you freeze them filled? I have a wedding cake order coming up where the bride wants a cake on each table. 25 cakes, 6" two layer. I wonder if i should freeze each layer or fill and then freeze each cake.
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post #7 of 10
5/31/09 at 2:31am
I have never freezed them filled and I wouldn't want to try. But you know what? As far as I recall, there is someone who had. She made 80 cakes and I believe she mentioned that she did freeze fondant covered cakes. I think her user is cakepro.

Good luck =]
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FACEBOOK: http://www.facebook.com/artandappetitewebsite

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HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #8 of 10
5/31/09 at 6:34am
Quote:
Originally Posted by RylanTy

I have never freezed them filled and I wouldn't want to try. But you know what? As far as I recall, there is someone who had. She made 80 cakes and I believe she mentioned that she did freeze fondant covered cakes. I think her user is cakepro.

Good luck =]



Thanks, i look her up. I don't think i want to freeze with the fondant on. I was thinking of filling & stacking and then freezing. Then when thawed, crumb coat and cover in fondant. I may just skip it and freeze each layer.
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post #9 of 10
5/31/09 at 9:25am
Okay then. Well good luck =]
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FACEBOOK: http://www.facebook.com/artandappetitewebsite

THOUSANDS OF TUTORIALS: http://www.artandappetite.com/tutorials/
HOW TO MAKE GANACHE: http://www.artandappetite.com/2009/11/ganache-instead-of-buttercream/
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post #10 of 10
6/23/12 at 2:10pm
I froze my Dad's b'day cake with it already torted and filled with Hershey's Perfectly chocolate icing (vanilla cake). It was terrible. I've frozen plain cake with no problem, and maybe it's just that icing, but the cake tasted grainy and it was just plain nasty. Fortunately, I realized it and baked a fresh one for his birthday that morning.

Edit: I just realized the last reply to this post was 2009! icon_redface.gif I had hit "newest posts" and didn't pay attention to how long outdated this one is. Sorry!
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