How does cake freeze

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. This is all you need! Oh, and your freezer. Cool your cake on a rack completely after removing it from the oven. Some people advise wrapping it while it is still warm, but some food safety experts warn against the possible breeding of bacteria in the warm, moist environment inside the cake.

If you're freezing your cake for three days or less, a single layer of plastic wrap is plenty. If you're planning to freeze it for longer, you'll need another layer.

And for this second layer, you have options:. Either way, a double-wrapped cake will let you store it in the freezer for two to three months. Just be sure to label the cake with the date so you know how long it's been in there. The advantage of the Ziploc method is that you can reuse the bags.

Just be sure to press all the air out before you seal them. It's also not a bad idea to place your wrapped cakes on cardboard cake rounds in the freezer. This helps keep the bottoms flat, which might be an issue in freezers with wire racks rather than flat shelves.

Cardboard rounds also allow you to stack your cakes in the freezer to save space. The challenge with thawing a frozen cake is dealing with the condensation that will form. When thawing a wrapped cake, condensation will form on the inside plastic. Removing the plastic without knocking this condensation back onto the surface of the cake takes a steady hand.

Conversely, thawing an unwrapped cake means the condensation has nowhere to go but the surface of the cake. On balance, thawing it wrapped is probably the best method. At least there's a chance that some of the condensation will end up on the plastic.

For extra protection against freezer burn you can then either wrap the cake in a sheet of aluminum foil or slip the cake layers into freezer safe storage bags. Be sure to label your packages with the type of cake and date you froze them.

If working with layers, lay the wrapped layers on a flat surface, like a baking sheet, and freeze. Doing this guarantees one surface of the cake will have a flat surface, making it easier to layer and frost later on. Once the layers are frozen you can remove the baking sheet and stack the layers in the freezer for easier storage. When you're ready to use the cake, simply leave it on the counter and let it defrost for about an hour.

Partially frozen cakes are easy to assemble and frost since they are stiffer and produce fewer crumbs, so you don't need to wait for your layers to thaw completely before frosting them. Have you ever frosted a cake is Swiss meringue buttercream and frozen it? Does the SMBC hold up to freezing and thawing? Thanks for all your advice! You are amazing.

Hi there! Love this tutorial. When you freeze a fully decorated cake, let it thaw in the fridge, then take it out day of, you said to store in an airtight container or box. What would constitute an airtight box? Load More Comments. Skip to content. Preorder the new Cake by Courtney cookbook today! Preorder Now. Plan Ahead As many of you already know by now, baking and decorating a cake takes time!