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I'm convinced...freezing cakes ROCKS!!! - Page 2

post #16 of 118
7/6/10 at 8:27pm
wow! i discovered freezing cakes bc i was short on time for the 1st cake i did and after having such a moist cake - and being so superstitious about changing any methods when something turns out right - i decided to freeze every cake ahead of time! i have been getting weird looks when i tell people that i think that's why i have moist cakes - and - i guess there really is truth to my self discovery! awesome! now i will be able to give proof to those ppl that look grossed out by the fact that i freeze the cake before i decorate it!
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post #17 of 118
7/6/10 at 8:33pm
I'm in the freeze while still warm camp. It's not a good idea to remove a cake from its pan while it's hot, because it breaks too easily, but after about 10 minutes, they're cool enough to turn out. I wrap them as soon as possible after that in a couple of layers of plastic wrap, put it in a ziplock bag (if it will fit, otherwise in foil) and stick it in the freezer for anywhere between 8 hours and six months. Does wonders for retaining moisture!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #18 of 118
7/6/10 at 8:35pm
I bake, cool, torte then wrap each layer sepertately in press and seal and then stack the layers and wrap again. When ready to use I take them out of the freezer, fill, crumbcoat and then let it settle and come to room temperature for at least 3 hours then cover with final coat of buttercream or fondant. This helps to have no bulging, no blowouts and no bubbles in my fondant. It doesn't always prevent it but probably 90% of the time. I freeze all of my cakes and they are always very moist.

Cat
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post #19 of 118
7/6/10 at 8:35pm
I hate to say it but... I told you so (just kidding). I don't freeze them just to freeze them but if I ever have to I know that they are delicious.
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post #20 of 118
7/6/10 at 8:45pm
also makes it much much easier to carve if the cake is still semi frozen. =)
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Dream.Believe.Achieve.Succeed.

~!never trust a skinny cook!~
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post #21 of 118
7/6/10 at 8:52pm
When do you pour the sirop?? icon_confused.gif Before freezing or after thawing??
thank you.
CIAO
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post #22 of 118
7/6/10 at 9:02pm
Quote:
Originally Posted by catlharper

I bake, cool, torte then wrap each layer sepertately in press and seal and then stack the layers and wrap again. When ready to use I take them out of the freezer, fill, crumbcoat and then let it settle and come to room temperature for at least 3 hours then cover with final coat of buttercream or fondant. This helps to have no bulging, no blowouts and no bubbles in my fondant. It doesn't always prevent it but probably 90% of the time. I freeze all of my cakes and they are always very moist.

Cat



LUV Glad press & seal - it works the best! I always freeze undecorated cakes wrapped in press and seal. Then I carve semi frozen, fill and settle for several hours, then decorate. Then I refreeze the decorated cake again in a box or plastic container in 2 garbage bags, pushing out as much air as possible. You would never know they were ever frozen!
Edible art is the best kind of art!
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Edible art is the best kind of art!
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post #23 of 118
7/6/10 at 9:06pm
I too swear by freezing! Only for a night or two...I rarely leave them frozen for more than a few days. I only freeze because of what it does to the texture of the cakes!! - it is a noticeable difference!

I used to wrap the warm cakes in plastic wrap but noticed the wrap shrinks and effects the shape of my cake. Plus, the costco wrap almost melts and puts off a weird chemical smell!! So, after much experimentation, I've found the best technique...Pop out the warm cakes from their pans after 5 minutes right onto a square of PRESS and SEAL (sticky side up)! Then, take another square of press and seal and place it on top of the cake and seal it all around the bottom square...sealing the cake and all that yummy steam/flavor, but without changing the shape or shrinking! Then I pop them right into my freezer.

Works beautifully!!!
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Upside down frosting technique video tutorial:
http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html
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post #24 of 118
7/6/10 at 9:34pm
Quote:
Originally Posted by soledad

When do you pour the sirop?? icon_confused.gif Before freezing or after thawing??
thank you.
CIAO



No syrup needed when you do this. Your cake is moist enough without adding simple syrup. In fact, you run the chance of the cake getting too moist if you add the syrup. IF you decide to use syrup you'd add it before filling AFTER freezing.

Cat
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post #25 of 118
7/6/10 at 9:50pm
So everyone torts and fills their cakes while they are still frozen? Also, doesn't the cake get mushy on top? I also read on here that someone leaves the cakes wrapped until they defrost? So what is the proper way of doing this? I want to try this, but I don't want to do the wrong thing.
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post #26 of 118
7/6/10 at 9:54pm
I always think about freezing, but I didn't know how to go about doing it.. I don't think I really need it for the moisture, but more for the convenience of baking a bunch of cakes one day and having them ready when I need them. I do have a couple of questions though.

1) how to wrap it? from what I've read... torte it, separated by wax paper, two layers of plastic wrap and a ziploc freezer bag.. does that sound right?.. right now I wrap my cake immediately out of the pan so that the heat stays in the plastic wrap and makes the cake super moist.. will that be a problem if I freeze?

2) how soon before decorating do you take the cake out of the freezer? should I take it out the morning of and decorate that night... or can I start frosting it while its still frozen.... will the buttercream have a problem sticking to the cake when it starts thawing?

3) if I have a super moist cake recipe, is it not recommended to freeze?


sorry for all the Q's.. I know this would save me a lot of time that I could be spending with my kids (who appear to be getting bigger each day)... and maybe get me more than 2-4 hours of sleep I'm getting now!!

Thanks!
new at cake decorating.. looking for all the help possible.
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new at cake decorating.. looking for all the help possible.
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post #27 of 118
7/6/10 at 9:56pm
I don't torte anything until after I freeze it. I take my cakes from the freezer to the fridge and let them unthaw a bit. Then I unwrap them and then torte/fill them when they're chilled, but not totally frozen.
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Upside down frosting technique video tutorial:
http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html
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Follow me at www.jessicakesblog.blogspot.com

Upside down frosting technique video tutorial:
http://jessicakesblog.blogspot.com/2011/06/video-tutorial-upside-down-frosting.html
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post #28 of 118
7/6/10 at 10:04pm
Ok, I guess I'm going to put away my fear of freezing cakes and go for it.
I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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I can do ALL things Through Christ who strengthens ME!!!
CAKE IS MY LIFE!!!!
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post #29 of 118
7/6/10 at 10:14pm
you guys have me convinced - i am sticking a just baked (but cooled) cake in the freezer RIGHT NOW!!!! thanks for all the tips!
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post #30 of 118
7/7/10 at 4:41am
preciouspjs ,
I wait 10 minutes then CAREFULLY (using 2 pieces of cardboard or even the pan) level, torte,(no paper inbetween) wax paper, plastic wrap one way, then flip and the other way. Then foil. And Freeze in the deep freeze. Take out of the freezer and let it come to room temp wrapped. Then fill and crumb coat as normal. (unless I am carving, then I fill and carve while still cold, but not frozen)
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