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Un-freezing my cake!

post #1 of 8
12/10/12 at 11:52pm
Thread Starter 

I made a madeira cake last week for a party this coming saturday and put it in the freezer. Can anybody tell me how it should be de-frosted and how long it should take. It is a 10" cake and it is double wrapped in cling film.

 

I am panicking that it might not taste good as it is the first paid for cake that I have made.

 

Thanks for your help.

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post #2 of 8
12/11/12 at 5:26am

When I freeze cake I just take it out of the freezer and put it in the refrigerator. I either do this very early in the morning to frost that night or I do it the night before to be able to frost and decorate the next morning. I find freezing makes a cake more moist if done right and better flavor!

www.facebook.com/pages/Sweet-Magnolia-Cakery/445325268841834

 

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www.facebook.com/pages/Sweet-Magnolia-Cakery/445325268841834

 

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post #3 of 8
12/11/12 at 6:52am

It should take a few hours at room temperature.  Leave it on the counter and keep it wrapped.  That way the condensation develops on the wrapper, not on the cake.
 

The Dude abides.

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The Dude abides.

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post #4 of 8
12/11/12 at 10:31am
Thread Starter 
Quote:
Originally Posted by the_sweets_lady View Post

When I freeze cake I just take it out of the freezer and put it in the refrigerator. I either do this very early in the morning to frost that night or I do it the night before to be able to frost and decorate the next morning. I find freezing makes a cake more moist if done right and better flavor!

     Thank you for your reply. Do you think I have wrapped mine correctly as im paniking a bit about it being     soggy :( or not tasting right. I did double wrap it in cling film/

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So many recipes, so little time!!
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post #5 of 8
12/11/12 at 10:32am
Thread Starter 
Quote:
Originally Posted by AnnieCahill View Post

It should take a few hours at room temperature.  Leave it on the counter and keep it wrapped.  That way the condensation develops on the wrapper, not on the cake.
 

     Thank you, thats good thinking. Hope mine is okay.

So many recipes, so little time!!
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So many recipes, so little time!!
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post #6 of 8
12/11/12 at 10:44am

I wrap all my cakes like you do, in double cling wrap, freeze them (even if only overnight) and then do what Annie Cahill does - thaw them at room temperature with the wrap still on. It works like a charm, so don't worry!

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #7 of 8
12/11/12 at 11:46am

Ditto. I just did a wedding cake this weekend. I had my layers frozen since the end of November. I took them out of the freezer, left them wrapped in the cling wrap and the aluminum foil. Freezing the layers locks in the moisture AND the flavor. Leave them wrapped sitting on the counter. Before they were completely thawed I unwrapped one and brushed off crumbs and did my crumb coating icing layer. As one layer crusted, I did the next. By the time I was done with the fourth layer, i was able to go back to the first and icing it. Turned out great. I used the White Velvet wedding cake recipe and got all sorts of compliments. I think the heavier cakes freeze better than the lighter ones, but I wouldn't swear to it.

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post #8 of 8
12/11/12 at 10:22pm
Thread Starter 

Thanks Marianna46 and Bessiesbakery, I will take them out then today and do what you do. Thanks for your help.

So many recipes, so little time!!
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So many recipes, so little time!!
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