When the exterior buttercream is set, wrap the entire cake tightly with plastic wrap a couple times, followed by tin foil if the cake needs to be stored for more than a week. The night before you plan to serve the cake, transfer the cake from the freezer to the refrigerator to start thawing. Keep the plastic wrap on. The morning of your party or event, transfer the cake from the refrigerator to the counter. I also like to then place all the wrapped cake layers in an airtight container.
This will keep the cake fresh for up for one month. The first cake board should be the same size as the cake layers. Place that cake board on top of a cake board that is one size bigger.
Having this larger cake board under your cake will allow you to move it in and out of the freezer during decorating without damaging the frosting. I like the two piece Wilton cake boxes. Depending on the size of the box and the size of your larger cake board, you may be able to slide the cake into the box and see that the larger board fits nice and snug inside.
If the cake board is smaller than the box, make sure to tape the sides of the cake board to the bottom of the box. Get my free cake decorating guide. Sign Up Now. Buttercream Buttercream Dog Cake. Frosting The Best Vanilla Buttercream. Take the wrapper off your cake when you take it out of the freezer. Plus you can trim them if needed while they are super cold.
I'm sure these questions have been answered but I'm having a hard time understanding exactly what to do. Here are a few good posts for you to read on this site from other people with similar questions. Can I frost a frozen cake What is the process of putting together a 3 tiered cake? This may sound silly but can you give me the "step by step" from oven to your decorating table?
Thanks so much! Thank you Ashley-I think you just gave me the title to the e book that I am working on.
Do you mind if I use that title? I think it's perfect. When I do wedding cakes I do two layers of cake and one layer of filling as you will see in the video. This way there is no cutting of layers involved and the cakes are more stable. You can cut the layers and make four layers of cake with three layers of filling if you want to.
And of course you can use the title :. Average Rating. Click here to add your own comments. Return to Baking Questions. I've read your excellent advice for freezing cakes, but have one more question. I'm going to crumb-coat my chocolate cakes with a ganache made with fresh cream and chocolate. Is this okay to freeze because some websites only recommend butter cream? Many thanks. Hi Gina, Freezing cakes with chocolate ganache icing as a crumb coat should not be a problem.
Are you doing the final coat in ganache? You may have to rough up the surface of the crumb coat before frosting with a second coat. Hope that helps you out. Comments Storing a cake by: Anonymous I have gotten the date wrong for a very detailed cake! I have made it a week too soon. I so do not want to have to redo this cake. Is there any way to store this cake for a week and it still look and taste fresh and just made the date needed? If so, how? Please help!
I would say freeze it then wrap it as well as you can without ruining the decoration, or better yet box it, seal it with plastic and tape. Take your cake out a day in advance and open the box up to let it breath. Any condensation should dissipate.
Good luck to you. Please let me know how it goes and I will ask around on my Facebook and Linked in groups etc to see if someone has a better solution for you.
Click here to post comments. Hi : I like your tutorial on how you refreeze your cakes after the crumb coat. If I have a fruit filling like lemon in my cake layers will it freeze and defrost safely if I do that?? Hi Cathy, Thank you, I'm so glad that my tutorials are helping. The answer to your question is yes your lemon or fruit filling can be safely frozen.
The only caution I can think of is with fresh raspberries. When you freeze and thaw them they tend to breakdown and get juicey. To make sure that they do not seep through the sides or into your cake, use a firm filling such as a buttercream or my chocolate mousse recipe along with them and bury them within the filling.
Be extra cautious and use a dam of buttercream if you use the chocolate mousse filling. Also be aware that frozen fruit may take a while longer to thaw. It's a 3 layer 3 different flavors and 2 different types of fillings. I baked ahead and freeze for the first time.
I will be making the filling on Wednesday evening. My question is how long before Friday should I take the cakes out of the freezer to thaw? They don't actually feel frozen to the touch. I want to allowed enough time for filling, crumb coat and icing and decorations but still want my cake to feel fresh on Friday afternoon. It will be buttercream icing, transfer and borders with fondant details.
Thank you so much for all your help!! Hi Madeline I would fill and crumb coat those today Thursday. Put them in the refrigerator overnight to thaw.
Then spend Friday decorating them. Once the fondant is on the cake you will need to keep them unrefrigerated. Hope that answers your frozen cakes question. What is the best way to wrap each layer of cake for freezing - will be making a wedding cake, so any tips would be appreciated.
Hi Barbara, I have always used layers of plastic wrap and then a plastic bag over that, squeezing out as much air as possible. Another trick I use to keep the cakes moist is to fill and crumb coat the cakes after they get real cold then re wrap and put them back into the freezer until a day or two before the final frosting and cake decorating. Hope that helps. We would love to see a picture and a story about your wedding cake.
You can submit one on the same form that you used to ask the questions. Thanks so much for visiting! I mean after their served and there is left over. I love your freezing tutorial prior to frosting and presenting Hi Larry, Thanks so much. You can safely leave out a leftover cake for a day or two well wrapped depending on the filling and frosting. The cakes once baked are safe because the milk and eggs are cooked. I would be more careful with a cream cheese filling or frosting, The buttercreams are safer.
But generally I would not leave a cake out longer than that. I hope that helps you out. Thanks for visiting and asking a great question about refrigerating cakes. I put link to the freezing tutorial that I believe you are talking about. I have a few of them. If it is a different one please let me know. It's your chocolate cake with buttermilk recipe.
Also can I fill it with ganache or has that got to wait until decoration time? I'll be double covering with rolled fondant but it will have a thin layer of butter cream first. When you repeat this process over and over again, it can degrade the quality of your food.
The freezer can be your best friend when preparing cakes. If you have a large order and limited time or manpower, start baking a couple of weeks ahead of time. Thawing your layers is easy because cake thaws really fast! Condensation will gather on your outer wrapping, and you want all that moisture to stay outside your cake. When the condensation has disappeared, you will know your layer has thawed.
Depending on the size of the layer, this can take hours. Freezing your cakes will allow you new levels of flexibility in your cake decorating schedule. Place in the freezer and enjoy at a time of your desiring! I have used this method to freeze a cake for up to 7 months and it still tasted as delicious as the day I made it.
However, until you are experienced with this method, I recommend starting with shorter freezing times of weeks until you are comfortable with the quality of your cake. Terms and Conditions - Privacy Policy. Skip to content Can you freeze a cake and have it taste just as fresh, moist, and delicious as the day it was baked? Equipment Glad Press'n'Seal.
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