Cake Central › Cake Forums › Cake Talk › Cake Decorating › 14 inch cake does not fit in freezer....what to do?!?!
New Posts  All Forums:Forum Nav:

14 inch cake does not fit in freezer....what to do?!?!

post #1 of 13
Thread Starter 
I am making a wedding cake for next weekend and usually bake ahead and freeze, however the 14 inch cake will not fit in my freezer!! What can I do....don't know if I can bake, wrap and place in the fridge for a day so it can be nice and firm before I handle it.

What have others done in this situation?!?

Thanks icon_smile.gif
post #2 of 13
I had the same problem with a 12 cake. Mine is a side by side refrigerator and the freezer side is really narrow and I had to make 4 - 12 x 2inch layers for a topsy turvy.

After baking the cake and letting it cool, I wrapped it well in Saran Wrap then I put it back in the cake pan and put it in the freezer standing it up on its side. If you have enough pans just keep them in the cake pans, but if you don't, wait until one cake is frozen solid and then take it out of the cake pan and stand it on its side without the pan and put the other cake in the freezer in the pan. I recommend you put a smooth flat surface (like one of those thin plastic cutting boards) under the cakes so the ridges of the shelf won't cut through. HTH!

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

Then plug me back in.  See if that works!

Reply

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

Then plug me back in.  See if that works!

Reply
post #3 of 13
Quote:
Originally Posted by Normita

....don't know if I can bake, wrap and place in the fridge for a day so it can be nice and firm before I handle it.



Why not? I think the refrigerator is your only option, unless you can store it in a neighbor's deep freezer.
post #4 of 13
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by Normita

....don't know if I can bake, wrap and place in the fridge for a day so it can be nice and firm before I handle it.



Why not? I think the refrigerator is your only option, unless you can store it in a neighbor's deep freezer.



For some reason...even when they're wrapped, refrigerators can suck the moisture out of cake whereas the freezer seems to do the opposite. If you can just stack them on their sides in your freezer like I outlined above, you'll be able to create the room as most shelves are adjustable up and down. (I am assuming that you're dealing with a side-by-side refrigerator.)

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

Then plug me back in.  See if that works!

Reply

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

Then plug me back in.  See if that works!

Reply
post #5 of 13
LOVE IT Carmijok.. what a great solution.
post #6 of 13
Thread Starter 
Thanks carmjok....I will do this. I have did this before, put the cake in the pans and layer on its side but it kinda got smooshed....like compacted....does this make sense?!? But it seems like I have no choice but to do is because I really don't want to place in the fridge because I'm afraid the moisture might get sucked out lol!!

I am going to be more carefule when I do this...,maybe I was doing something wrong last time lol!!

Thanks icon_smile.gif
post #7 of 13
I hate to be sacrilegious, but in a pinch (if you had no other options) you could cut the cake in half and freeze the two pieces. When putting the cake together use a little extra TLC and no one will ever know. We won't tell on you. I've seen pastry chefs do all kinds of weird and ugly things to cakes. But once those cakes were finished, they looked gorgeous. .

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply

VISIT US at BAKINGFIX

 

             Bookshelf    Consulting    Classes    Blog    Facebook  

    

 

 

Reply
post #8 of 13
Or, you could wrap the cakes well, place them in the fridge, then drizzle a slurry over them (sugar water solution) to replace the minute amount of moisture that evaporated. icon_smile.gif
post #9 of 13
Quote:
Originally Posted by MimiFix

I hate to be sacrilegious, but in a pinch (if you had no other options) you could cut the cake in half and freeze the two pieces. When putting the cake together use a little extra TLC and no one will ever know. We won't tell on you. I've seen pastry chefs do all kinds of weird and ugly things to cakes. But once those cakes were finished, they looked gorgeous. .




I was going to suggest this. I know it does seem sacrilegious but...

I know Wilton has an 18" pan which is a half moon shape. You need to bake two halves and 'glue' them together with buttercream. If I make two layers, I try to make it so the seams are perpendicular, not parallel to each other. It would then a make your 14" round, 7" wide and you can freeze them flat.

I freeze all the time and even though the cakes are frozen, they are not rock hard. I have had dents and different shapes from stacking other things on top of the wrapped cake.

If you cut them in half, you can wrap them and keep them flat.
It's okay to freeze a cake. It tends to make it more moist for some reason.

Hope this helps!

tokazodo
Cake Hatteras
post #10 of 13
has anyone ever really had their cakes dry out in the fridge if they were wrapped? (my only thought is this would happen if they weren't wrapped properly) I have done this MANY times and my cake have still tasted and been as moist as when i first put them in the fridge...even for a day which i had to do with a most recent cake! I only ask because everyone seems so sure...my experience is opposite!
It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
Reply
It's not "just" cake...it's my life!
WI State Representative for Icing Smiles...start 'Baking a Difference" today!
Reply
post #11 of 13
Quote:
Originally Posted by Normita

Thanks carmjok....I will do this. I have did this before, put the cake in the pans and layer on its side but it kinda got smooshed....like compacted....does this make sense?!? But it seems like I have no choice but to do is because I really don't want to place in the fridge because I'm afraid the moisture might get sucked out lol!!
Thanks icon_smile.gif



If the well wrapped cakes are in the pan you baked them in, they should not get smooshed...at least not very much. But if it's still a concern you could start out leaning them so they're not quite vertical...at least until they're well frozen so that you can eventually turn them on their side and not have the smooshing issue at all. And who knows...maybe leaning them would work just as well as long as you have the shelf space.

Halving a cake is not a bad idea. I did a half chocolate-half vanilla cake and pieced them together and it turned out OK. But it wasn't tiered either.

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

Then plug me back in.  See if that works!

Reply

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

Then plug me back in.  See if that works!

Reply
post #12 of 13
I wrap cakes 3 times in cling wrap and store them in the fridge two or three days and have never had them dry out. If that is the best option for you there is no reason it should dry out.
Rusti
Reply
Rusti
Reply
post #13 of 13
Thread Starter 
Thanks guys for all the suggestions!! I do use a sugar syrup for ALL my cakes and I always get rave reviews that my cakes are soooo moist. I was also thinking of cutting the cake in half, but I am scared LOL icon_surprised.gificon_surprised.gif !! I do have some options...but I think I might just bake and lay in the pan until frozen.

I think by wrapping them and storing them in the fridge for one day would be fine also....I wrap all my cakes in like 5 layers of saran wrap.....so I think it would be ok icon_smile.gif

Wish me luck guys icon_smile.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › 14 inch cake does not fit in freezer....what to do?!?!