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How to freeze already decorated cake and then thaw? - Page 2

post #16 of 22
Quote:
Originally Posted by annabananana View Post

The main culprit has left as well. She could've found you a link to every thread Rae ever posted, but I'm not sure she had first hand knowledge. That is when I first joined and it was shocking. I thought about not joining but and waited and read for awhile. I am just really swallowing the fear of posting, cause it was ugly.
post #17 of 22

omg what a nightmare good luck

Everyday is a cake day My Cupcake Blog - http://www.cup-cakes.com/
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Everyday is a cake day My Cupcake Blog - http://www.cup-cakes.com/
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post #18 of 22

what in the world could she have posted that got her run off and you so afraid?

post #19 of 22
I'm new to CC and loved everything she posted. Sounds like I'm too late icon_sad.gif such a happy helper! Thanks for sharing her site in hopes of getting help elsewhere from her. This post saved me with my first wedding cake I'm doing this week!!
post #20 of 22

Good Afternoon,


i am in the cake making business and have three outlets in different towns at a distance of 100 miles between them. As of now we manufacture separately at these outlets and is becoming inconvenient this way. We use non dairy whipping cream to make our cakes.  i am looking to manufacture and freeze cakes centrally at one kitchen  and transport it that ways to different places. i need the technical know how about it and the machines needed to do so. Do i have to change the recipe or add some preservatives to do so? and is a blast freezer required or just a regular freezer does the job? we usually have cakes ranging from 500 gms to about 3 kgs. would appreciate your help on this. thank you 

post #21 of 22

Not trying to be ugly here but if you have a business with 3 outlets, you should already know the answers to your questions. 

post #22 of 22
Quote:
Originally Posted by sanketshetty View Post
 

Good Afternoon,


... i am looking to manufacture and freeze cakes centrally at one kitchen  and transport it that ways to different places. i need the technical know how about it and the machines needed to do so. Do i have to change the recipe or add some preservatives to do so? and is a blast freezer required or just a regular freezer does the job? ...would appreciate your help on this. thank you 

 

The kind of baking/production you want to do is far different than what we do. Contact an equipment supplier for oven technology. They might be able to help.

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