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I'm convinced...freezing cakes ROCKS!!! - Page 5

post #61 of 138
Thank you msthang1224 for starting this post! I have been very reluctant to freezing cakes and I am faced with a very busy weekend coming up the end of the month where I need two fairly marjor cakes done! After reading all of the posts, I'm convinced that I can freeze my cakes in advance and take a load of stress off since I have a full time day job and do the cake thing for friends and family on the weekends and after work! So to all of you who contributed your knowledge, thank you too!
post #62 of 138
Oops! Sorry! I addressed the wrong person in my last post! I should have read Maria925.....sorry! But to all who posted their tips and knowledge, thank you!!!
post #63 of 138
i will give this a try too. thanks
post #64 of 138
I do mine a bit differently. I cool, torte, fill, crumb coat and then freeze the cake. I mostly use fondant so I just pull out of the freezer when I'm ready to decorate and put the fondant and decorations on. I find it much easier to handle a frozen cake when I'm covering with fondant. It defrosts in no time and no one ever knows that it was frozen cause it tastes like I just baked it! icon_biggrin.gif
post #65 of 138
I have just frozen my first cakes and cupcakes! I am frosting them Friday! I hope nothing went wrong icon_wink.gif
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #66 of 138
Bake, wrap well, ice frozen, poke hole in top center of cake all the way through to the cake board, allow to thaw before decorating (usually overnight).

This is my 23rd year as a baker/decorator and I swear by this, I would never do a cake any other way.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #67 of 138
cakelady2266 do you unwrap your cakes before they thaw or do you leave the saran wrap/aluminum foil on
Greetings fellow CAKELINGS. I come in peace.
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Greetings fellow CAKELINGS. I come in peace.
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post #68 of 138
charliecakes, I don't thaw the cakes, I ice them frozen. When I take the cake out of the freezer I put one layer cut side up on the board, put some from icing on it then put the other layer cut side down then ice the entire cake frozen.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #69 of 138
Quote:
Originally Posted by cakelady2266

Bake, wrap well, ice frozen, poke hole in top center of cake all the way through to the cake board, allow to thaw before decorating (usually overnight).



Thank you for the advice, but just curious as to the reason for poking the hole in the top center of the cake? icon_confused.gif
post #70 of 138
i'm also wondering- don't you need to let the cakes cool completely before wrapping?

I just froze cakes for the first time last week. Baked 3 layers (6,8,10 sq) on Monday. Decided that I wanted another layer so I baked more on Wed. I froze them all, but the initial layers came out kind of gummy, but i know i didnt let them cool as well as i did the 2nd batch.
post #71 of 138
if you dont let your cake cool completaly, it might become soggy.
noone ever believes me that freezing cakes makes all the difference in moist cakes, but i always get complements on how moist my cakes are.
even dryish red velvet cake becomes super moise after a freezing session.
post #72 of 138
srkmilklady...poking the hole in the top helps prevent the cake "fart" bubble bulge on the side of the cake.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #73 of 138
Love reading this post...I have never frozen, just refrigerated and they still came out moist, I cant imagine how good they will be when I try to freeze. Thanks for all the tips, this is a great post!!
*JJP08*
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*JJP08*
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post #74 of 138
I have to make a bunch of cake circles to fill cake push pops...how would you freeze those in advance to keep from sticking together? Is it possible? should would help with assembly....I don't want to do the mini cupcakes because I do not think they look as nice.
post #75 of 138
For 30 years I have been baking, cooling, torting , filling, crumb coating and then placing in box and double bagging it before freezing. When needed, I take the box out of the bags and allow cake to thaw in the box overnight. I then finish frosting and decorating. Perfect texture every time!
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