There’s a delicious cake left, but you don’t know how to store it in the best way? Want to get the cake ready in advance? Sell cakes and need to advance the service? No matter what the case may be, you probably have thought about or needed to freeze cakes!
As this is one of the most recurring doubts in the comments of videos and recipe posts here on the site, nothing is more fair than giving an overview of what you should and shouldn’t do at this time 😉 Here are 10 tips on the subject:
– Wait for the cake to cool completely after baking and then freeze. That’s because the moisture will freeze like ice particles inside the cake. Nobody deserves pebbles of ice, right?
– Pack the cakes well in several layers of plastic wrap before freezing. On top, you can even cover with foil to create an extra layer of protection against moisture.
– Place the cake on top of a metal pan or surface before icing. In addition to not deforming the cake base, it facilitates handling and does not run the risk of the cake absorbing any kind of flavor.
– Never bring your cake from the freezer straight to room temperature. Always let it thaw completely in the refrigerator, for at least 24 hours.
– Do not remove the plastic wrap from your cake while it is defrosting.
– Do not use toppings that form cones if you intend to freeze the cake. Did you know that cakes shrink when frozen and expand when thawed? Keep this in mind, because if you use a shell cover, it will crack.
– Do not cover your frozen cake with fondant. Condensation will ruin the cover, better leave it to finish later.
– You can, yes, freeze a cake stuffed or covered with cream cheese, buttercream, ganache and homemade jams. Now, toppings or fillings with meringue, icing or brigadeiro are better when made on the spot.
– Do not keep your cake frozen for more than a month in the freezer or three months in the freezer.
– Whenever possible, choose to freeze the dough and filling separately. The best way to freeze fillings is in hermetically sealed glass jars – I already talked about this in this post 😉 The difference here is to use glasses that can go into the freezer and always leave 1 cm of free space to the edge.
So, did I resolve some issues? Hope so!