Freezing A Fondant Covered Cake???
Decorating By Lovemesomecake Updated 14 Jul 2013 , 12:11pm by 640Cake
UGH. 
I JUST finished a cake for a little girl's 4th birthday party and the mom called me about an hour after I finished saying the party is being postponed until next weekend b/c the little girl is sick. Can I freeze this cake? it is covered in MMF and buttercream underneath. I told her that I have put a fondant cake in the freezer before and I have no idea what the outcome will be but I can try it. Has anyone ever tried freezing a fondant cake???? Any tips/ideas for defrosting it?
I've frozen fondant by itself and it did well. I use MFF, but I imagine it would be the same for MMF. And we all know cake and buttercream freeze well. I would try thawing totally before unwrapping to avoid problems with the condensation.
I am curious as to the answer to this too.........
Great! Hopefully I'll have the same luck. Thanks!
I had a client who had to cancel a party due to being hospitalized with swine flu, the cake was done so she was going to toss it.
After asking around people said it could be frozen so I suggested she try. I advised her to wrap it up in saran and when she was ready to thaw it to do it with a fan.
She emailed me a couple of weeks later to let me know it worked GREAT and she loved the way it tasted... and it was a black/pink cake. The colors didn't run or anything!
I had a client who had to cancel a party due to being hospitalized with swine flu, the cake was done so she was going to toss it.
After asking around people said it could be frozen so I suggested she try. I advised her to wrap it up in saran and when she was ready to thaw it to do it with a fan.
She emailed me a couple of weeks later to let me know it worked GREAT and she loved the way it tasted... and it was a black/pink cake. The colors didn't run or anything!
YAY!!! OK thanks, this makes me feel so much better!!!!
I have always read that fondant decorated cakes can't be frozen.
But when I made this cake with mmf http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1432303 the friend to whom I made it, didn't know about it, and she froze it (his son wasn't at home and she decided to wait for him).
She kept it on a plastic box (tupperware) and had it frozen for a week. When she took it out, she kept it on the box (closed all the time) until it thawed completely. I couldn't believe my eyes. It was perfect!!!!!
My mom froze a tier and thawed it a month later to serve. It was white MMF with a black silhouette and it looked and tasted perfect when it was thawed. There were no problems with color running or with the pleats softening from condensation either.
I made 225 fondant covered mini cakes for my daughter's wedding (I used Satin Ice fondant) and froze them in large tins. When I took them out to finish decorating them I uncovered them and let them sit until they completely defrosted and any condensation was gone. Luckily we had air conditioning (this was in early September) so the condensation wasn't too bad.
I just recently had to do this from Dec 5 until Dec 25th because my dad's bday cake (see in my photos) wasn't touched so I posted here and asked the same question and was told I could. They said wrap it up really well, saran, aluminum foil and a bag to cover. Indydebi said when thawing it out take it out of the freezer to the counter and leave it wrapped something like 4 hours. I did all this and cake came out fine. The fondant (MFF) was a tiny bit dry (btw no sweating on my cake so no need for a fan) but the cake was perfect. I will add that I had used ganache under the fondant.
Ok. So far this is the only tread I have found on freezing a cake. (I know I'm not looking hard enough). I was wanting to know about freezing a filled cake. Just the cake with the pineapple, strawberry filling. Not iced or covered in Fondant. Can that be done? And if I can save more time can it be done with the cake iced in BC then covered in Satin Ice? The party is next saturday and this is the only day I will have to bake. So I won't have time to do a practice run. Thanks in advance.
I had this exact same problem, only it was my fault, I got the date wrong. I also had it decorated with butter cream under MMF, and Wilton fondant for decorations. I wrapped it in saran wrap, then foil, and put in the freezer. I took it out on a Thursday, let it sit in my fridge until Friday, and then sat it out on the counter until Saturday afternoon. I swear it looked and tasted as if I has made it all that morning. It was so good in fact, I think I might do it on purpose in the future if I'm really busy with cakes.
I froze a baptism cake this winter that was covered in buttercream and MMF, and raspberry filled. The baptism was postponed due to weather. I double wrapped the cake in saran, then wrapped in foil. I set it in the coolest room in my basement overnight to thaw (still wrapped. Then left it on the kitchen counter for 2 hours to come to room temp before uncovering. It looked and tasted perfect. It's the Cross cake with the baby on it in my pics that says "God Bless Gabriel", the pics were taken after thawing (I definitely took some pics BEFORE freezing too, lol). I was SO worried, but when you don't really have a choice what else can you do? Anyway, even the lustre dust hadn't been disturbed, I was so happy it wasn't ruined 
This cake was completely frozen for a week (without the ears). It was all wrapped in saran and let to defrost with the saran inside a cardbox for a day. As you can see, it was perfect!
http://cakecentral.com/gallery/1902820
Julisa, the more sugar your fillings contain, the less of a problem you should have, when they are frozen. However, if the fillings contain regular, unmodified cornstarch, they might break down a little. If they contain modified cornstarch, pectin, xanthan gum or other thickeners, they should do better. Just theory, based on my knowledge as a food scientist...good luck!
To the other posters in this thread, thanks so much. How many dads get asked by their daughter to do the wedding cake?? 
Hope her confidence isn't misplaced! I was looking for anyone who had experience with frozen, fondant-covered cakes, so this helps. Thanks again.
I so glad I found this thread!!! Freezing the fondant cakes has always given me a slight twitch. :p But, I do have one question.... how do you wrap a fondant covered cake in saran wrap without it messing up the smooth finish? Do the wrinkles in the saran wrap not affect it at all? I feel like sometimes just touching the cake can put little dents, etc. into it.
Thanks so much!
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