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Freezing a fondant cake

post #1 of 11
Thread Starter 

So there was a death in our family yesterday, one that we suspected would happen this week. This is a sad situation overall, but made more stressful by my cakes schedule this week, and not knowing when we would be leaving for the out of town funeral. Because I had some time to work ahead, I did so, baking my cakes on Sunday night, and filling then settling them overnight. I then froze them in my commercial freezer, and took the first one out yesterday (Tuesday) to ice it and cover in fondant. I went ahead and assembled this one (an open "book" cake, with a two tiered "castle" stacked on top.).

 

My customers are aware of my extenuating circumstances this week, as this is not how I normally work. Anyway, this castle storybook cake is now almost completely finished, and I am highly concerned (as is my customer) about the cake souring or spoiling. All tiers are very moist WASC cake filling and iced with butter and shortening based buttercream, then covered with MFF. We have extremely high humidity here (Houston), and although we have air conditioning, mold and spoilage is a big concern. The cake will be served on Saturday.

 

For those of you who regularly refrigerate or freeze your completed cakes, please let me know if this process was correct: I took the full cake (minus the top two towers, as they are hardened fondant and too tall for the box), put it in a shipping box, and topped that box with another shopping box, to allow clearance for the top tiers of the cake. taped those together, wrapped the box in freezer paper, then wrapped that in Saran wrap, sealing it all up. I then put the entire thing in my commercial freezer, on my standard setting.

 

When I deliver this cake, what is my process to defrost this thing and bring to room temp? I don't want any "sweat" on the cake when I deliver, as my customer has said this makes her nervous.

 

also, will the hardened fondant towers that are attached to the cake suffer during this process? I couldn't remove them, as they are adhered with royal icing.

 

Any advice would help, hugely!! Thanks in advance.

post #2 of 11
Sorry to hear about your loss
post #3 of 11
Hello, I don't recommend freezing fondant but they will stay fine if you wrap it up, i'd done it before.
post #4 of 11

Sounds like a good method, I use a similar method. To defrost it, take it out the night before and leave the box over it but remove the saran wrap. Every 2 hours, remove the box to let it breathe for about a half hour, then put the box back on it to keep it fresh. Repeat this until it's completely thawed. I've had really great success with this method.

post #5 of 11

You can freeze a fondant covered cake.  Defrosting it slowly and while still wrapped is what will control the condensation.

 

Box the finished, decorated cake.  Wrap the box in some plastic wrap and aluminum foil.  Freeze it until the day before the party.  Put the wrapped box in the refrigerator overnight and then on the counter until a couple of hours before the party starts.  When taken out of the box, the cake should be just fine with little to no condensation (sweating).

 

In your case, apply the finished towers once the cake is delivered and ready for display.
 

post #6 of 11

Please read.BlakesCakes posted this a while back.

 

 

http://cakecentral.com/t/747425/how-to-freeze-already-decorated-cake-and-then-thaw

post #7 of 11

I highly recommend BlakesCakes' instructions for freezing.  In August, my DH and I drove from West Texas to California with 2 frozen cakes - 1 bc and 1 fondant.  They were in boxes and double-wrapped with plastic.  The bc cake was for the next day so I put it in the fridge overnight and set it on the counter the next morning.  By that afternoon, it was perfect when I unwrapped it.

 

The fondant cake stayed frozen until the night before it was needed.  Again, overnight in the fridge and out on the counter the next morning.  The trick is to keep it tightly wrapped until it's at room temperature.  The condensation forms on the wrapping, not on the cake.

 

And the graduation and the wedding were wonderful!

post #8 of 11
Thread Starter 

Thanks everyone for your tips. The problem that I have with refrigeration while thawing, is that the cake is a half sheet sized book, with an 18" castle on top. It's massive, at least for my fridge. Defrosting in the fridge isn't an option, unfortunately. I will let everyone know how it pans out. Thanks again!
 

post #9 of 11
Quote:
Originally Posted by Smash Cakery View Post

Thanks everyone for your tips. The problem that I have with refrigeration while thawing, is that the cake is a half sheet sized book, with an 18" castle on top. It's massive, at least for my fridge. Defrosting in the fridge isn't an option, unfortunately. I will let everyone know how it pans out. Thanks again!
 

I have frozen a few decorated cakes, and never refrigerated, so it is not necessary. My fridge has too many different smells in it to make me comfortable! Spaghetti, tuna, roast chicken, BBQ chicken, macaroni and cheese... and pickles and olives and mustard... I don't want any of that getting sucked into my cakes! And the bakery fridge is packed! I have butter on one shelf, cream cheese on another, and eggs on the bottom, and milk in the door. There is no more room in there! So, I have never even had the option to refrigerate.

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.
Reply
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.
Reply
post #10 of 11
Quote:
Originally Posted by Smash Cakery View Post

Thanks everyone for your tips. The problem that I have with refrigeration while thawing, is that the cake is a half sheet sized book, with an 18" castle on top. It's massive, at least for my fridge. Defrosting in the fridge isn't an option, unfortunately. I will let everyone know how it pans out. Thanks again!

 

If the fridge isn't/an option, a very cool place---like the basement will do just fine.
post #11 of 11
Quote:
Originally Posted by Annabakescakes View Post

I have frozen a few decorated cakes, and never refrigerated, so it is not necessary. My fridge has too many different smells in it to make me comfortable! Spaghetti, tuna, roast chicken, BBQ chicken, macaroni and cheese... and pickles and olives and mustard... I don't want any of that getting sucked into my cakes! And the bakery fridge is packed! I have butter on one shelf, cream cheese on another, and eggs on the bottom, and milk in the door. There is no more room in there! So, I have never even had the option to refrigerate.

If the box remains wrapped in plastic wrap and foil, no smells could get to it.
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