This allows you to easily keep track of how long it has been in there and avoid it from accidentally being thrown out. This helpful video tutorial will show the steps you need to take to get your cake properly stored to be frozen and what you need to do to get it ready to thaw out to eat.
It is a tradition amongst many brides and grooms to save the top tier of their wedding cake for their one-year anniversary. This tradition is a way of celebrating your marriage with a delicious memento from your wedding day.
If you are planning to save the top tier of your wedding cake, you will want to freeze your cake as soon as possible after your wedding. Just like with other cakes, you will want to completely freeze it before covering it up. In addition to plastic wrap, you can also store your cake in an airtight container or a box. Though it is safe to store your cake for up to a year, it might have a slightly stale taste. Depending on the type of cake, some will hold up better than others.
Once you decide to eat your cake, you will need to plan ahead to give it enough time to let it thaw. To properly let it thaw, place it in the fridge for twenty-four to forty- eight hours. Then, if you are able to wait before devouring it, let it sit at room temperature for two to three hours. Transferring your buttercream frosted cake from the freezer to the fridge will safely let it thaw out.
Placing it out of the fridge for two to three hours will allow it to reach room temperature. Buttercream frosting holds up well when being frozen on a cake. Buttercream is rich and sturdy, which is why it holds up well in the freezer. However, some cakes hold up better in the freezer than others.
Dense, moist and rich cakes tend to hold up the best in the freezer. Hey, you're in Puyallup! Hi neighbor! Anyway, your method sounds fantastic. I only wish I had a freezer with that much room. I have a side by side, no extra freezer. I've been thinking about getting one. I'll have to try it if I can make room in the one I have. Does it make it easier to get straighter sides? Thanks so much! Wow, small world huh? Nice to meet ya! It really helps with getting that baking step done quite a bit prior to decorating.
Freezing is SO much better on cakes than refrigerator, because refrig. So, I "limit" my refrigerator time. And, yes, i believe it does help in getting straighter sides, because when it gets put together firm like that, without the problems that soft cakes cause then it has that chance to "settle and thaw. THEN I put my final buttercream layer on. Thank you for the tips. We just found out we are going to be hanging around here for another 4 years so I am going to ask my DH if we can get a freezer and put in our garage.
I am surprised to hear all the problems with icing frozen cake layers - I have done this many many times - in fact, I find it really easy! I never wait between the crumb and final coat. In fact, since it is frozen, I just skip the crumb coat! I ice frozen cakes all of the time and you should try a cool whip frosting which is what I use.
You can make it very smooth and silky for writing or stencilling by adding half and half or very stiff by whipping it a lot. It is very versatile and it always looks great on cakes frozen or not. I had a customer request the cool whip icing under a fondant covered cake and it worked well also. A custard based buttercream works well too, but with frozen cakes I would go with the cool whip frosting.
I always Ice them frozen I've never had a crack My biggest complaint, and this is RARE, is that I sometimes get air pockets that I have to poke with a knife or pin or something That said, I usually don't sit them out to thaw them where they thaw really fast, I usually put them in the fridge to thaw, so it is a slower process Oh, the other reason to ice them frozen or so I was told is to get them more moist 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! After the cake layers are completely cooled to room temperature, wrap each individual cake layer with 2 layers of plastic wrap, followed by tin foil. If the cake can fit, you can also place each cake layer in its own zip lock bag.
If you only need to store your cake layers for a few days, still wrap each cake layer in plastic wrap one or two times, but skip the foil and zip lock bag.
Before using your cake layers, remove the layers from the freezer about an hour before you plan to decorate. Having chilled cake layers is much easier to handle and decorate.
0コメント