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Freezing, thawing and icing cake help!

post #1 of 20
Thread Starter 
So I have quite a bit of questions on a cake I will be making for December the 14th. I am new to this cake decorating and therefore need some help icon_smile.gif. The problem with this date is that I have a final the 13th and the 14th, both at two. The cake is for my dad and the party will be starting at 6, hence that I will need the cake to be ready to go before my final at two on the Saturday. My plan is to make MFF (I've heard great reviews and find the MMF to be too sweet for a 40th bday party) on Wednesday the 11th and then bake, ice, fill and cover the cakes Thursday. Has anyone froze MFF before and have any suggestions when it comes to wrapping it up? What about the thawing? I should be home around 30 minutes before the start of the party and it will be sitting at the hall for about two hours before being served. Therefore my second question is what time should I take the cake out of the freezer at? Should it be defrosted in the fridge? Next question is I will be making the cake 10inch bottom 8 inch top and I'm unsure of how much buttercream I should make. The recipe I use normally covers 24 cupcakes with a good amount of icing on each. Any advice or suggestions on even one part would be great icon_smile.gif thank you!
post #2 of 20
If you are planning to put together the cakes on Thursday and you are serving them on Sat, you can just put them together, ice and cover them on Thurs and just put them in the refrigerator. I would not freeze the cake after it has the fondant on it. Also, what fillings are you using? If you are using buttercream for your filling then you may need more, otherwise one batch may be enough (it takes a lot of frosting for me to cover 24 cupcakes though, so that is my estimate-I use a large tip and pile them high - see pic - so if you are just doing a little icing with a knife, you will probably need to double your recipe me to cover both cakes, especially if you are using buttercream for the filling. You will be fine with the cake in the refrigerator. The only thing to be cautious about is putting anything with a strong smell in the fridge as you don't want the flavor to get into the cake. Hope that helps!
post #3 of 20
Thread Starter 
The amount I used on the cupcakes was not that thick. I plan on using an oreo filling so the buttercream will only be used for the dirty icing and the layer directly under the fondant. And so if I keep in it the fridge for those two days, what do you recommend me wrapping the cake in? Should I take the cake out a few hours before the event or not until I leave?
post #4 of 20
You will probably need to increase you recipe to cover both cakes w/icing, maybe just do one and a half recipes. What else is with the Oreos in your filling? What is your design going to be on the cake? You could cover the cake loosely with plastic wrap but I would wait until Fri morning to do that to be sure the plastic doesn't stick to your fondant or ruin any of your design. You don't need to take it out ahead of time as it will prob be sitting out for a couple of hours at the party before you cut into it and that will be good with it coming from the refrigerator (not the freezer). If you cover w/plastic wrap, be sure to take it off when you take the cake out if the fridge so it does not stick to cake as it comes to room temp.
post #5 of 20
Thread Starter 
I will be using a recipe I found online which contains cream cheese condensed milk cool whip and the oreo pieces. I have heard that you should wrap the cake in Saran Wrap with it touching the cake and leave on until the cake has reached room temperature so that all condensation will collect on the Saran Wrap. Is this true? I just don't want my fondant to get wet as there will be no way for me to get a new cake the day of the party. I will post a pic of the cake I want to make. The figure will be made of modeling chocolate and stored in a tight container in my cool bedroom.

http://cakecentral.com/content/type/61/id/3123553/width/500/height/1000
post #6 of 20
Yes you can freeze the cake, I did that many time. To avoid condensation, put your cake in a box and wrap the whole box with saran wrap. If you decid to freeze it, let it thaw at least the day before the event with saran wrap on, then a few hour before the event, let it come to room temp. Remove then saran wrap only at least 4 hours after it is at room temp. I never had any problem with condensation
post #7 of 20
Thread Starter 
Okay thanks for the help both of you icon_smile.gif. I just have one more question. Do either of you (or anyone else that can answer this question) know how much MFF yields? I am looking at her newly updated version (09) and want to know how many batches I will need to cover my cake. Thanks!
post #8 of 20
What size exactly are your cakes?
post #9 of 20
Thread Starter 
The bottom tier will be a 10 inch round and the top tier an 8 inch round. Each tier will have two 2 inch rounds so 4 inches of cake on either tier
post #10 of 20
For your cake you will need about 5lbs and 2 oz of MFF. I saw the recipe and it yeild only 3 1/2 lbs so you will need 2 batches.
post #11 of 20
Hey sorry about this, I just re read the recipe and it calls for 3 1/2 lbs of powder sugar it was not the total weight and I never made it before but just weight it at the end of the recipe. So you would be able to judge wether or not you will need a second batch
post #12 of 20
Thread Starter 
Okay thank you for the reply icon_smile.gif I will try and find a post that says how much hers yields, if not I will just weigh it after one batch like you suggested.
post #13 of 20
Thread Starter 
So After some quick searching, I found one batch would yield 4-4.5 lbs of fondant. I think I will make a batch and a half, that way I can have extra needed for the decorations on my cake (if you look at the picture I am referring to the white lines and numbers as well as the flag rather than the topper which will be made from modeling chocolate)
post #14 of 20
I will be using a recipe I found online which contains cream cheese condensed milk cool whip and the oreo pieces. I have heard that you should wrap the cake in Saran Wrap with it touching the cake and leave on until the cake has reached room temperature so that all condensation will collect on the Saran Wrap. Is this true? I just don't want my fondant to get wet as there will be no way for me to get a new cake the day of the party. I will post a pic of the cake I want to make. The figure will be made of modeling chocolate and stored in a tight container in my cool bedroom.:D

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http://www.utfifa.co.uk/
post #15 of 20
Quote:
Originally Posted by jasonjiang View Post
 
I will be using a recipe I found online which contains cream cheese condensed milk cool whip and the oreo pieces. I have heard that you should wrap the cake in Saran Wrap with it touching the cake and leave on until the cake has reached room temperature so that all condensation will collect on the Saran Wrap. Is this true? I just don't want my fondant to get wet as there will be no way for me to get a new cake the day of the party. I will post a pic of the cake I want to make. The figure will be made of modeling chocolate and stored in a tight container in my cool bedroom.:D

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http://www.utfifa.co.uk/

I don't know how to alert the mods to the fact that this idiot has highjacked this thread and get rid of him, can anybody tell me what I should do, if anything?

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