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Cake Filling & Freezing - Page 2

post #16 of 18

What CWR41 said. If I have chocolate cake this week, and chocolate cake in 3 weeks, I make all the batter, bake and freeze, all at once. If I am making the filling this week, I go ahead and fill it this week, too. I will set this weeks in a food safe bag, and frozen for 2-3 days. the one 3 weeks from now is frozen for an hour, wrapped in plastic wrap, then set in a bag. And labeled! My freezer is dedicated to freezing cakes, and is not frost free, so I will often set a cake in there over night, unwrapped, just on a tray, and have never had it dry or taste off. (I accidentally did it the first time, when a nap turned into a good night's sleep!)

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #17 of 18

I have had luck with storing cakes in the freezer by wrapping each cake layer in wrap, then putting the layers on a board, with a board in between and then put a board on top.  Then I wrap all of it together snuggly.  Then I wrap this bundle into heavy duty foil. 

 

This helps prevent someone in the family from dropping a bag of ice on top of the cakes and ruining a nice edge.  Overkill for sure...but when I had 2 teen boys...the heavier the wrapping the less likely they would decide to raid the freezer for cake while I was sleeping.  ( bet you wonder how I know this...LOL)

 

This worked for a crumb coated cake...but I preferred to not crumb coat.  Kids like crumb coated frozen cakes.  Un iced cakes are less appealing...especially if wrapped up like a mummy.

 

I don't do this is the cake is to be frozen over night however. 

post #18 of 18

Hi, I read your  advice and experience concerning cake fillings on line at Cafe Central . I  learned a lot, thank you for sharing your knowledge. I think the classic Julia Child  French Cream Filling is the best, light and delicate, can be  colored and flavored using extracts to specific tastes. However it will make cake soggy. Have you ever prepared this  French Cream Filling for use several days later? I am preparing an Easter Extravaganza, multiple layers, I would like to use the french cream every other layer, I can't envision having time on Sunday to whip up enough filling.

 Bottom layer is French Brantom cake hopefully topped with French Cream, Second layer is Queen of Sheba, topped with caramel, then a  pound cake with liberal Grand Mariniar Brandy, followed by more Queen of Sheba with some fudge icing and finally the top more French Brantome.

This is a classic European layer cake, the cakes are rather dry and dense the fillings are always a Chef's signature. Each layer is quite thin (1/4 to 1/2 inch depending on how many layers) The portions are small by American standards.

 

Do you have any ideas for fillings or can you let me know if the French Cream (Julia Childs) should be in refrigerator or freezer until Easter morning?

 

Thank you,

 

Kathryn Ann (katan)

Katan  'Just Another Crazy Cake Queen'
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Katan  'Just Another Crazy Cake Queen'
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