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How to know if your cake froze well

post #1 of 3
3/6/12 at 11:26pm
Thread Starter 
Okay I really didnt know how to ask this question, So I will explain my situation. I baked, cooled and then wrapped a choc mud cake which I put in the freezer and stored in an airtight container, It has been a week and I pulled it out, but when i unwrapped it, I was unsure if it was actually frozen? because it still seemed soft and wasnt very hard like I thought a frozen cake would look like. So I want to know is this normal for a cake to be still soft and not completely hard and frozen or has mine just been refrigerating this whole time and did not even freeze. Please let me know your thoughts. Thanks
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post #2 of 3
3/6/12 at 11:40pm
First, you need to wrap and thaw correctly. You should have kept it wrapped until it was thawed. By unwrapping it ahead of time, you did damage your cake, but depending on thr recipe, it could be minimal.

Some cakes thaw very quickly. I use two rules to freeze a cake, but I am one of those that only freezes for a few hours at the most to control or change the texture. But these rules still apply.

This is assuming that you wrapped it correctly. Thaw on the counter and don't unwrap until it is completely thawed. If you did these two, the last thing will be your definitive answer. Some cakes freeze better than others, some benefit, and some don't. This will be dependent on the recipe and proper baking. You will just need to try the freezing, taste it, and make an individual assessment.
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post #3 of 3
3/7/12 at 6:24am
To answer your question about the fact that your cake didn't seem to have frozen at all: Yes, this is normal. My favorite orange cake can sit in the freezer for several days, and comes out still quite soft, as if it hadn't frozen at all. My favorite chocolate cake, on the other hand, comes out of the freezer hard as a rock after only a few hours. It seems to relate to how "spongy" the cake is. The first time it happened I thought my freezer had stopped working.

In any case, scp1127 is right in pointing out that you must thaw your cakes in their wrapper. I generally leave them wrapped till they're near or at room temperature. This avoids having a soggy cake surface.
deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://lamaisondesgateaux.blogspot.com/
http://theenchantedline.blogspot.com/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.
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