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How to freeze already decorated cake and then thaw??????????

post #1 of 11
8/3/12 at 12:07pm
Thread Starter 
Ok, so I could rant and rave about this cake order BUT I will try to be calm. I can already feel my blood pressure rising. I took an order several weeks ago and got paid for it. It's a tospy turvy cake that is decorated with colored fondant (black) and some airbrushing. (just some info on the cake)
Any way it is a large cake we finished it and then after trying to get intouch with the client for a week .....she was on vacation and I thought she wasn't getting a signal....but it is the day before and I am desperate so I track down family members that get the client to call me and low and behold she has changed her phone number forgot to let me know....hasn't received any of my messages...and what the cake isn't this weekend it is in two weeks!!!!!!!!!! I have it written down in three different calendars for the 4th. Ok so I guess I am ranting..........
my question is how to freeze this 3 tier cake and then bring it back to room temp without killing the black zebra stripes and all the airbrushing oh and lets not forget the black royal icing lace pattern.
Please help I need to get it frozen today and thaw it out for Aug. 18th.
Is this even possible??? and it still taste fresh?????
Thanks,
MJ
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post #2 of 11
8/3/12 at 12:41pm
I don't know if this will help, but here is a link:
http://www.ehow.com/how_5580425_freeze-cake-fondant.html

I just googled how to freeze fondant covered cake and there are several hits on it. Hope it helps! icon_smile.gif
Ranae
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Ranae
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post #3 of 11
8/3/12 at 1:20pm
I've been writing about this on CC for quite awhile. I strongly disagree with the e-how info on several points.

I don't recommend having ANYTHING touching the surface of the completed cake when freezing it. In my opinion, that's just inviting a problem.

I have done this many times and there are Cc members who have used my method with great success.

Box the completed, room temp cake, keeping it level at all times. Wrap the box in several layers of saran wrap and a layer of aluminum foil. Place box in freezer.
24 hrs. before event, place still wrapped box in fridge.
Several hours before delivery, place still wrapped box on counter to come to room temp.
Before delivery or pick up, remove wrappings and make sure that box isn't damp or unsuitable for transport.
Cake should be fine, with little to no sweating.

Both of these cakes were handled in this manner by the client. Each was frozen for at least 10 days. Both got rave reviews. Flowers, bows, & numbers were placed by client after defrosting.

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Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #4 of 11
8/3/12 at 2:32pm
Ray u posts are always helpful

Thanks
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post #5 of 11
8/3/12 at 8:50pm
BlakesCakes - I've seen your freezing tips on here for quite some time and I'm counting on them. We're leaving for California (from Texas) next Friday and I'm taking a wedding cake (fondant) and a graduation cake (bc) with us. The wedding cake is already in the freezer and the graduation cake goes in tomorrow. I'll have them on dry ice in a cooler for the trip. The wedding is on Sunday and graduation is the next Thursday. I'll keep you posted.

MaceyJane - I say go for it. We must be brave to be cakers. thumbs_up.gif
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post #6 of 11
8/3/12 at 8:55pm
Have a safe trip--and do a fire drill, leaving the A/C on, when you make all stops.

Make sure that you have fresh air coming into the car at all times, too, as the dry ice generates carbon dioxide as it melts.

Can't wait to hear how it goes!

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #7 of 11
8/4/12 at 1:21am
Rae can we do the same procedure to bc cakes ?
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post #8 of 11
8/4/12 at 11:23am
The sunflower cake (which was all buttercream) in my gallery was transported then packed in dry ice for over 2 hours. It was perfect when I was finally able to set it up at the venue. We (or should I say my husband) created a Styrofoam box, so to speak. He made a Styrofoam base that had a groove cut in it to accept the box that slid down over to cover the cake. He also had styrofoam pieces that were about 6" tall that went around the outside of the base that interlocked into a groove on the edges of the foam base. These pieces accepted the remaining height of the walls that interlocked and was taped into place all around the Styrofoam box. The dry ice was placed between the sides of the foam box and the cake box. A small piece of plywood was placed on top of the cake box and another other slab of dry ice was placed on top of that and then the Styrofoam top was added and taped down as well. It worked like a charm.

As BlakesCakes stated we had the air conditioner vented from the outside air to make sure we had proper ventilation.

Have a great trip and good luck.
Thanks,

Myra
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Thanks,

Myra
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post #9 of 11
8/4/12 at 12:45pm
Quote:
Originally Posted by wafawafa

Rae can we do the same procedure to bc cakes ?



Yes. The ivory cake IS BC.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #10 of 11
2/21/13 at 7:17pm

Thank you for the very clear instructions Rae! Have you done this with whipped cream/chantilly cream fillings and frostings?

 

Thank you!
Liz

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post #11 of 11
2/21/13 at 7:24pm
Quote:
Originally Posted by edh87 View Post

Thank you for the very clear instructions Rae! Have you done this with whipped cream/chantilly cream fillings and frostings?

 

Thank you!
Liz

Unfortunately, Rae was run off 19 days ago ,after 8 years of generosity, by over zealous moderation, and when she said something about it, her whole thread was deleted, and then when she said goodbye, that was deleted too.thumbsdown.gifthumbsdown.gif I suggest you search for "Rae, Chantilly cream cakecentral", and see what you can find. Her valuable knowledge and sharing spirit is missedicon_sad.gif

I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

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I would rather make 1 cake for $150, than 3 for $50 each.

The person who works for nothing will always have plenty to do!

My sarcasm is good-humored. People generally really like me, in person ;-) 

Licensed, inspected, insured, home-based commercial...

Reply
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