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Should I Freeze the Cake?

post #1 of 5
Thread Starter 

I am making a large sheet cake for a friend's graduation in a few weeks.  The party is on Saturday, however I am leaving for vacation the prior Thursday.  I am planning on baking/decorating the cake Wednesday and delivering it Wednesday as well.  However, I don't know if I should have my friend freeze the cake to keep it fresh until Saturday or just keep it covered in plastic wrap?

 

Also, I wanted to put edible pictures on it, but I hear the edible pictures don't freeze well.

 

Any suggestions?

post #2 of 5

Cakes can be frozen for up to six weeks some even more.  Make sure wrap it in plastic wrap in several layers.  Freeze it undecorated.  Do not hesitate to freeze cakes as long as you have the room in your freezer.

post #3 of 5

Depending on the frosting, you should be able to freeze that too.  In which case you should freeze it unwrapped, then when it's hard, wrap it well.  Unwrap when you take it out and let it thaw unwrapped, or you'll squash the decorations.

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #4 of 5

Freeze it don;t wrap it or they will   mess it up.  Better yet simply refrigerate for 3 or 4 days.it will hold in a dry fridge.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

Sorry I don't have anything constructive to offer but every time I see this thread I think of Cheech Marin in "Shrimp on the Barbie" where they freeze the cake and thaw it out in a microwave....:D

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