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I'm convinced...freezing cakes ROCKS!!!

post #1 of 141
Thread Starter 
Last week I was given the advice on here to freeze my scratch cakes because it would make them more moist. I was very skeptical, but so many people chimed in saying that they did it too, so I had to give it a try.

I made a "practice" chocolate cake a few days ago and stuck it in the freezer. It's a recipe that I have been using lately and I already love it. And then I froze it...

WOW!!! We just ate some of it and it is the moistest most delicious chocolate cake I have ever made. Seriously...I changed nothing about how I make this cake, except for freezing it. Unbelievable!!!

So thanks everyone...all my cakes will be going in the freezer from now on icon_biggrin.gif
post #2 of 141
thumbs_up.gificon_biggrin.gif Now you can bake ahead and have moist delicious cakes!! icon_biggrin.gif
post #3 of 141
When you freeze the cake, do you take it out the day before or the day of? I froze mine before but made the mistake of wrapping it in plastic wrap while it was still a little warm (I thought it was cool enough at the time but it wasn't) do you wrap it in only plastic wrap (I also used waxed paper around it and then the plastic wrap)
post #4 of 141
I wrap my cake (completely cooled) in plastic wrap. If I'm torting, I tort each layer and place a piece of waxed paper between the torts so they'll be easier to sererate later, then wrap in plastic and place in plastic bag. I don't wrap the cake itself in waked paper because that allows air near the cake. When ready to fill & crumb coat I remove from freezer and begin. Simple.
Life is unpredictable so let's eat dessert first!
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Life is unpredictable so let's eat dessert first!
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post #5 of 141
Thread Starter 
I normally wrap my cakes in plastic wrap after they've cooled in the pan. I did that as normal, then put another layer of plastic wrap on, and then wrapped it in 2 layers of tin foil. I don't know if that was overkill or not, but I was nervous about freezing the cake...LOL!

I didn't torte first because I felt my cake was too fragile at that point (but I know alot of people torte before freezing). I pulled the cakes out of the freezer Sunday late evening before going to bed and I torted & crumbcoated Monday morning. They were completely thawed at that point. I left them wrapped up until they were thawed.
post #6 of 141
I agree! Freezing cakes ROCKS!
Wherever you go, go with all your heart.
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Wherever you go, go with all your heart.
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post #7 of 141
Welcome to the dark side, Maria...or is it the cold side?

I let mine cool completely, double wrap in plastic, then double wrap in foil. Then freeze, even when I don't need to. With all the futzy little details and decorations I work on, it's so nice to have the cakes always done and out of the way until I need them.

Clarke Scott Woolley recommends wrapping them in plastic 5 minutes out of the oven! Then let them sit, wrapped, until cool before freezing.

I did try it once when I made his chocolate cake recipe. And it worked really well. I haven't done this with my own recipes because I haven't found the need to. What I do now works perfectly for me and I don't think I'd want my cakes any moister. there is such a thing as too moist.
Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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Housework makes you ugly.

It's marshmallow, not marshmellow! Aaargh, I have the strangest pet peeves!
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post #8 of 141
Thanks for all the freezing tips everyone--I'll have to give it a try.

What's the longest amount of time you would let it sit in the freezer before using? Is it days? weeks? longer?
post #9 of 141
I don't wrap mine quite as soon as ten minutes out of the oven, but they are still warm when I wrap. I just wrap in three layers of plastic wrap (Sam's) and pop them into my designated freezer. I actually find them easier to torte when they are still cold, not quite frozen... many different ways of doing things. icon_biggrin.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
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post #10 of 141
Quote:
Originally Posted by CakeDiane

Thanks for all the freezing tips everyone--I'll have to give it a try.

What's the longest amount of time you would let it sit in the freezer before using? Is it days? weeks? longer?



A cake can freeze for up to six months and still be just as tasty as the day it was baked. thumbs_up.gif
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
1 Chronicles 23:29
They were in charge of the bread set out on the table, the flour for the grain offerings, the unleavened wafers, the baking and the mixing, and all measurements of quantity and size.
Reply
post #11 of 141
I'm with Win. I wrap while warm with my Sam's plastic wrap, then place in a ziplock and put in the freezer. I love baking ahead!
Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #12 of 141
I freeze my cakes after they are completely cool. I usually use three layers of plastic wrap (Costco), one of foil, and sometimes another layer of plastic (complete overkill I know). My cakes are always so nice and moist. This is so helpful when you are going to be tight on time--and even when you are not icon_biggrin.gif .
post #13 of 141
Yep. I agree. I freeze all of my cakes thumbs_up.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #14 of 141
Somewhere I picked up the theory that when you freeze, the ice crystals grow in the cake. The ice expands a little in the cake and makes tiny cuts in the cake - more tender. Could be some craziness there.

I personally feel that it evens out the moisture in the cake - no dry edges or anything. All good stuff for cakes.

I always freeze. I never adjust my torting, filing, icing schedule for a frozen cake. They thaw within minutes while working with them.

I f a customer asks if I freeze - "Yes. So you get better cake!"
post #15 of 141
if you freeze cakes, then how long do you have to wait to decorate them after?? Like one time, I froze mine,,then I decorated it cold,,then later, after decorated, I was told there was too much moisture in cake..like sopping wet cake..Do I thaw completely, then decorate?? I want to do this too, but don't' want a complaint of sopping wet cake either again.

Thanks!
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