Can I Tort Then Freeze? Or Should I Freeze, Thaw, Then Tort
Decorating By shellypf Updated 2 May 2007 , 11:02pm by DecoratingDingbat
Hello cake queens! I have not tried torting yet and am attempting with a ten inch square for a castle base. I just don't want to mix up another 2 mixes for another square so I am going to try and tort this for height. This is a first for me....any advice? Can I tort it now and put it in the freezer or will it dry out? What are the best steps to take? Thank you so much!
I do the same as the ladies above. I torte, coat with syrup, fill and wrap with syran wrap - then wrap in tin foil. I think I may be a little heavy on the wrapping, but it works. I fill certain cakes (ie: chocolate with strawberry filling - white with Bavarian cream etc.) then freeze because it's easier to handle them frozen. Right now I have two chocolate and one white with Strawberry filling frozen, I'm glad I did this because now I can't find any fresh Strawberries 
Just remember that not all fillings freeze well, in that case I torte and syrup coat then freeze - allow the cake to defrost for minimum 12hrs (time to let it sweat out) before filling & decorating. Whatever way works for the time, the trick is to ensure you wrap well - cakes will pick up odors, and freezer burn easily.
I actually prefer some of the cakes after they have been frozen, they seem more moist - that may just be me though - I also like Beef Liver so who am I to say? 
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