I always freeze my cakes ahead of time. Just bake them, level after cooling for about 15min in the pan, turn them out......some use a cooling rack, others, like myself don't. I just lay two pieces of wax paper over the cake in the pan and place a cardboard over that and flip them over. Then they get double wrapped in plastic wrap (the large bottom tier get wrapped in plastic and then put in a white garbage bag) and they all go into the freezer.
Do you wrap them in plastic wrap right away after they've been cooled for 15 mins in the pan, or do you allow them to cool on the wax paper first, before wrapping and freezing?
I sort of did this today, refraining from using my cooling rack, and after about 15 mins, I turned them out onto parchment paper, and let them cool. I noticed when I went to wrap them to freeze, the parchment paper took along some of the top layer of the cake, which was super moist from the condensation as it cooled. Do you have this problem too? I'm curious if the same thing will happen when I go to unwrap them after they've thawed~whether the plastic wrap will stick to the cakes at this point also.
I've even had this issue when I use the cooling racks...the cakes stick to the grid of the rack. Any tricks or is it just par for the course?
Hi Susan: I leave the wax paper between the cake and the cardboard and wrap and freeze. After they're frozen, the wax paper peels right off. I haven't had any problems doint it that way. If you let your cakes thaw in the plastic wrap, you might have some sticking, but I always unwrap them while still frozen, fill and crumb coat and then place a loose wrapping over the tier and let it thaw in the frig.
Sophie ~ you cut it off after the cake has cooled a little while it is still in the pan. I just use a serrated knife and use the edge of the pan as a guide to make it perfectly flat. Then, I lay 2 pieces of wax paper over the top and a cardboard and flip it over out of the pan. Then wrap in plastic wrap and freeze. (double wrap)
OK, now I understand very clearly. So when I fill my pans, I have to make that they are filled about 2/3 with batter. Otherwise the cake won't be high enough to level it. Because sometimes I just fill 1/2 and of course when it's a very moist chocolate cake (yummie), it doesn't rise high enough to be aible to level it in the pan.
thank you for quick reply - I'm so thankful to have found the forum - I have looked at the Wilton's website lots of time for ideas but didn't know about the forum room - now the last two nights I have spent hours (and I do mean hours after wk) reading and obtaining information and knowledge from wonderful people willing to share and encourage us first timers - again thank you
This is what I do when I bake the cakes. I use pilsbury cake mixes (not doctored). I use shortening and flour on the pans and a flower nail which i invert in the center of the pan. Wrap the pans with bake even strips that have been soaked in cold water. After baking, if it isn't level, I use a pot holder and press gentlely to level the cake. I then let it cool for 15 mins in the pan and then invert it on a nonstick cooling rack. After I let the outside completely cool, I wrap it securely in saran wrap, place on a metal platter/cookie sheet (sometimes the cake pan if it won't be used soon) and put it into the deep freeze. I have left cakes in the freezer for up to two months (my wedding cake) and they came out moist and no one was the wiser. When I take them out, I crumb coat while they are frozen, then as they thaw I ice, and decorate.
I have had a problem with icing a cake that has been frozen. It sweats and the icing then wants to slide off the cake. Has anyone else had this problem? Perhaps the cake was still too cold?!?! Anyone have any ideas? Is there is a trick to determining when the cake is thawed enough?
For wedding cakes, I don't frost them with the final coat of frosting while they're still frozen. I do crumbcoat them while frozen and then they're put in the frig to thaw gradually. When I do a sheet cake, the layers are frozen when I put it together. I usually wait a few minutes and then just frost it and haven't had a problem doing it that way. I also keep them in the frig until pickup or delivery. Cakes don't really take that long to thaw........maybe a couple of hours.
Thanks for your response - do you use Pillsbury cake mixes for wedding cakes and etc? That would be easier if it would hold upto the four layers - I was told it needed to be the dense like a pound cake. What is your thoughts? I have a cake call Peach Blossom Cake picked out with a peach filling. Do you think I could put the filling between the layers? my filling consist of:frozen peach slices,sugar,butter,lemon juice,gelatin,cold water, & peach liquor (i use peach extract from Watkins)peaches and ingredients are cooked and cooled for 8 hours - so if i could freeze the layers that would be great, however, i do want it to taste fresh - what's your opinion? Thank you Beletta
I have used Pillsbury for years and haven't had a problem. Your peach filling sounds delicious but I would worry that it would get watery or the juice would seep out. Peaches have that tendency when mixed with sugar. I'm not sure what to tell you about that. I think I might be tempted to use a little peach liquor in a white cake mix and then use a commercial apricot filling instead. It would be close enough to the peach flavor in my opinion. Getting back to the cake mixes, remember that the dowells are what's holding the weight of the upper tiers, not the cake itself.