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how to freeze cakes without ruining tops of cakes

post #1 of 9
Thread Starter 
I would like to freeze some chiffon cakes but cannot find containers big enough to fit the 10 inch cakes. I have 2 very old containers from rubbermaid that hold 22 cups or 5.2L. They are about an inch higher than the cakes and the cakes fit perfectly inside them. Unfortunately, they are no longer available.
If I wrap them in saran wrap and then in heavy duty foil the tops of the cakes lose their original shape and texture.

Does anyone have a suggestion of what I can put the cakes into?

A frustrated kitchen wizard
post #2 of 9
Take a look at this: Wilton Cake Caddy - 2105-9952

BDL
post #3 of 9
Thread Starter 
Thanks, but I was looking for something a bit more compact to fit in my freezer and less expensive as I need to freeze about 6 cakes at a time.
post #4 of 9
6 cakes at a time? Big freezer, and lots of baking.

The best way, I suppose, is to buy the sort of plastic disposable cake holders that supermarkets use. The 11" (good luck finding them) and 12" diameter sizes aren't cheap though. You're looking at about $0.70 per unit for something you're going to throw out after a couple of uses at the most. And... the smallest lot is probably something like 6 doz. Although, if you were looking for 6 reusables, you were willing to spend close to $100. Just google "plastic cake holder" and you'll get lots of hits.

Good luck,
BDL
post #5 of 9
how about two cheap cake pans coupled together with a plastic wrap to keep them secure?

definately reusable and compact.
Chile today, Hot Tamale!
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Chile today, Hot Tamale!
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post #6 of 9
How would you get the frosted cake in and out of the bottom pan?

BDL
post #7 of 9
8" cake; 10" pan :bounce:. should be some wiggle room :bounce:.
Chile today, Hot Tamale!
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Chile today, Hot Tamale!
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post #8 of 9
Nu? The suggestion is to center the cake over the pan and drop it in? Or she should actually get her long, slender fingers under the bottom of the (cardboard) disc (under the cake), put the cake in the pan, without touching her palms to its elegantly frosted sides, then shimmy her hands out?

Handicapping it objectively, either way the smart money goes with the pan no matter how many points they give the hands and cake.

BDL

PS Not that it matters much, but it's a 10" cake.
post #9 of 9
Sprinkle a little coarse sugar on top of the cold cake then put a sheet of baking paper on top cut to size, to reduce crystals frosting on the excess paper. Put papaer on the bottom too with a little suagr- stops it sticking. Cover in plastic food wrap, then in foil. I find this reduces the burn. Freeze each cake individually for a few hours before you stack them into your freezer
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