Cake Central › Cake Forums › Cake Talk › Cake Decorating › Freezing your cake
New Posts  All Forums:Forum Nav:

Freezing your cake - Page 2

post #16 of 18
Just be careful to check your colors so they don't run icon_cry.gif
I made a going away cake for a guy at my work, I made look like a giant green computer circut board since we worked together at a computer helpdesk. I forgot to buy the large rectangle cake boards that week, and so had put the cake on my really large plastic cutting board. After getting it decorated- and using ALOT of wilton green- I found out that it did not fit in my side by side fridge icon_cry.gif (I had recently moved to a different rental property so I had a different sized fridge) Soooo I stuck it into our upright freezer (it came with the new place) overnight. Took it out the next morning and the cake was frozen, as it started to defrost I had rivers of green running on my cutting board icon_cry.gif So for most of the morning at work I was wiping off my cutting board so it wouldn't look bad.
I think this is a good one to stick in the cake disasters area icon_wink.gif
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #17 of 18
I just can't figure out bleeding colors. I read over and over about this, yet I also know many people (including me) who have never had this happen. You've seen my black icing, my red and blue. All colors known to bleed.

I wonder if it's the Wilton brand that bleed, since I don't use Wilton and therefore need much less coloring. I have compared ingredients with others but never brand names. I don't feel it's the ingredients since that's all check out OK in the past. The reasons we're given for bleeding can't be accurate since many f us have never had a bleeding cake.

I don't know. So far, so good.....
post #18 of 18
Thanks for the advice.

This should really help me in the future.

Suzanne M.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Freezing your cake