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freezing and simple syrup

post #1 of 7
Thread Starter 
Howdy,

If I want to put a cake in the freezer (uniced) for a few days, should I put the simple syrup on before I freeze it?

Thanks.

Cake is Happy!!

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Cake is Happy!!

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post #2 of 7
Yes, i would torte it, simple syrup each side(not wet it) wrap good and freeze. That is what i would do. Others may do different.
post #3 of 7
I always freeze my cakes, and have never used simple syrup. I just wrap my cakes in saran wrap and then a layer of tinfoil. I wrap them while they are still warm from the oven which makes them nice and moist.
post #4 of 7
I freeze my whole cake and torte it later. I let it thaw a bit in the refrigerator to make it easier to cut but still not room temp...makes crumb coating easier. I don't use simple syrup usually but I have used Khalua as a 'syrup' spread on chocolate cake...but again, I do it after I've torted.

I always freeze cooled cakes and the reason is, that I've had warm cakes form condensation and actually make them soggy. I just wrap tightly in several layers of saran wrap and take the wrap off before letting it come to room temp.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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post #5 of 7
Thread Starter 
Thanks everyone. icon_smile.gif

Cake is Happy!!

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Cake is Happy!!

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post #6 of 7
I've had trouble freezing cake with simple syrup already on it...the syrup seems to go gritty. I would apply the syrup after thawing.
post #7 of 7
I simple syrup if needed, torte and crumb coat before freezing quiet often. Life is good.
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