I am wondering what is the best method for freezing a cake decorated and filled with buttercream icing.
If the decorated cake is frozen how much time should be allowed for it to thaw well? At room temperature or
refrigerated (thawing)? I have heard of wrapping the decorated cake in a plastic wrap - is it better to take off
the plastic wrap prior to thawing out the cake?
My prior experience with freezing a decorated cake: I put the cake in a cake box and put the box in the
freezer for about a week. I ended up throwing out the cake because of excessive beading/ a lot of wet
condensation (drops of water) on the cake.
I appreciate any tips.
How do you go about thawing your decorated cakes?
If I were to freeze a decorated cake again, I think I would try to put it in the refrigator until completey thaw. Don't just set it on the counter, you might regret it like I did.
Thank you so much for the suggestions. My confusion was how to freeze the cake and how to thaw it. Well, prior to making the actual cake I made a small tester cake a few days prior, iced it, froze it and thawed it. It went surprisingly well, so I did the same for the wedding cake. This was what I did: I iced the cake and let it sit in the freezer for at least 2 hours, then I wrapped it in several layers of saran wrap and then several layers of foil. I then put it into a trash bag and put everything in the freezer. For the wedding cake I actually used 2 trash bags (it was a large 13 x 9 sheet cake). I let the cake thaw for 24 hours then I unwrapped it and gave it a few final touches including adding the border.
I believe this will be my method from now on.
I know this is for a posting that you did in November 2012 but this has just come up in our family.
My daughter's father-in-law froze the top layer of her wedding cake. They took it out recently for their 1st anniversary and she said it was awful.
How long can you keep a wedding tier frozen? I have heard of so many that say they freeze it for their 1st anniversary.
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