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Topic Title: What's the proper way to freeze a cake?
Created On Wednesday July 20, 2011 9:10 AM
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emmer_d
Posts: 2118
Posted: Wednesday July 20, 2011 9:10 AM
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I heard something interesting last weekend from a fellow baker about freezing cakes. She freezes her cakes while they're still warm and says the condensation helps keep them moist. And she only wraps them in Press & Seal.

I've always frozen mine after they've sat out and cooled on a rack for a while.
I then wrap them with a layer of wax paper, a layer of Saran Wrap and then an outside layer of aluminum foil.

So what's the proper way to freeze a cake?

Thanks!
Emily
 
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ladycatisadiva
Posts: 4162
Posted: Wednesday July 20, 2011 10:42 AM
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There really is no proper way. Some people just sit them in the freezer on the cake board unwrapped. Tested and tried, it does work.....but you have to do it the best way for you. If your way works, don't change it. If you are interested in trying one of the other methods by all means do so, you might like it better than the way you are doing it now.
 
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sweetgrandma
Posts: 13663
Posted: Wednesday July 20, 2011 2:48 PM

I notice on "Cake Boss" they freeze their layers unwrapped...just like I do. Sometimes I do freeze them while they're still a little warm but usually I wait just until they've cooled. I don't freeze them for more than a week.....
 
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ginnyl
Posts: 8563
Posted: Wednesday July 20, 2011 4:46 PM
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What works for me is to cool cake completly, wrap in either saran or press & seal and into freezer..on occasion I have popped it into the freezer unwrapped and it is just fine..
ginnyl~~~
 
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Mbranko24
Posts: 971
Posted: Wednesday July 20, 2011 6:13 PM

I freeze when still slightly warm and only with Saran Wrap/Cling Wrap as well. Works well for me (the few times I have frozen cakes)
 
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cakes06
Posts: 12222
Posted: Wednesday July 20, 2011 6:17 PM
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My cakes go into the freezer while still warm, double wrapped in plastic wrap.
 
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whoknew?
Posts: 6197
Posted: Wednesday July 20, 2011 11:29 PM

I let them cool completely, then wrap in plastic, then again in aluminum foil. It's a personal preference. Try baking a couple of small cakes, freezing them when still warm, not warm, etc. and see what works best for you and your recipes.
 
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cattitude
Posts: 643
Posted: Thursday July 21, 2011 12:43 AM
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I let mine cool completely because I read that there could be ice crystals if you freeze them warm. I use one layer of Saran wrap because I bake the cake the earlier in the week that the cake is done. I guess I would use Saran and then foil if I was to bake much earlier that than, but I am afraid of freezer taste.
 
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ladycatisadiva
Posts: 4162
Posted: Thursday July 21, 2011 9:30 AM
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See, there you have it. No 1 proper way. You have to try it to see what way you like it best, even it it works for you? I don't freeze. I don't like the extra wetness I get when I take them out to thaw!

My cakes are moist enough without freezing!
 
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