Laurie4b Posted February 12, 2014 Share Posted February 12, 2014 So, every Valentine's Day, I make a heart-shaped cake. It's one layer of chocolate made out of a square pan and 2 halves of a circular pan. The icing is buttercream peppermint. We will likely not have power on Valentine's Day, but Tradition demands that the cake appear. I have baked it. Do I freeze it with the icing on? Will that thaw okay? Or should I freeze it with the icing off? Any experience out there? Quote Link to comment Share on other sites More sharing options...
Mbelle Posted February 12, 2014 Share Posted February 12, 2014 I put cakes in the freezer (frosting and all) without any covering until frozen. Then I wrap them up. When I take out of the freezer I unwrap immediately so the frosting doesn't get all goopy on the wrap. They taste great when we are ready to eat them next. Quote Link to comment Share on other sites More sharing options...
Rachel Posted February 12, 2014 Share Posted February 12, 2014 You can do it either way. I personally like fresh icing better, but it's personal preference. Most people will not notice a difference in flavor. Quote Link to comment Share on other sites More sharing options...
lavender's green Posted February 12, 2014 Share Posted February 12, 2014 It works well enough. We're a small family so far, so we do a lot of cake freezing during the "Halloween-my January birthday" season in order to not waste and not gain 10 pounds. I think it would be better to freeze without frosting, but I've never just stuck the cake in the freezer and wrapped it after it was frozen, like PP did. Gonna have to try that next time. Quote Link to comment Share on other sites More sharing options...
Lara in Colo Posted February 12, 2014 Share Posted February 12, 2014 I would have to say that it depends on the ingredients in the frosting--- cream cheese will most likely break down, buttercream does fine, sour cream would probably break down. that would be what would hold me back. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted February 12, 2014 Author Share Posted February 12, 2014 Would the cake get gooey on the surface when defrosted if it is not iced? I'll be freezing it by sticking it out on the screened porch. Quote Link to comment Share on other sites More sharing options...
Rachel TX Posted February 13, 2014 Share Posted February 13, 2014 Freeze the cake layers individually, unfrosted. You can wrap them in parchment paper or freezer paper. Quote Link to comment Share on other sites More sharing options...
Mbelle Posted February 13, 2014 Share Posted February 13, 2014 I freeze strawberry cake with cream cheese frosting. It hasn't ever broke down on me. Also, when i put a cake in the freezer to harden..i just put the whole cake server with lid in there. Maybe that keeps off some crystals. I usually just do it overnight. Quote Link to comment Share on other sites More sharing options...
Mbelle Posted February 13, 2014 Share Posted February 13, 2014 I also do what Rachel does with that cake layers, but that is if I bake the cake a week or so before I need it and then frost on the day I plan to use it. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted February 13, 2014 Share Posted February 13, 2014 I usually freeze cakes un-iced. Sometimes they don't thaw so well with icing on it. Quote Link to comment Share on other sites More sharing options...
Mom in High Heels Posted February 13, 2014 Share Posted February 13, 2014 My mom has baked cakes for years and years for weddings, showers, birthdays, etc., (she only does special order), and she always bakes the cake a few days before the event and freezes it (she levels it first, then wraps it in plastic). On the day of the event, or the day before, she ices it, and she does so while the cake is still frozen, as the icing helps keep the moisture in the cakes. I have to say, she makes the best cakes, and they are never, ever dry. She learned from my aunt, who used to run a wedding cake shop, and my aunt always froze hers and iced them while still frozen. Depending on how large the cake was, my aunt would start baking a week or two ahead of time. For my wedding, my mom baked the cakes almost a month ahead of time and froze them (because there was so much to do!), and then iced them the day before. The bottom layer of our cake was so big, she had to use one of the professional ovens at the KC hall (where we had our reception), because the pan didn't fit inside a regular oven. She'd had an order for a cake a year or so earlier that required that pan, and she decided to use it again for our cake. We had 5 layers (including the topper), and there was almost no cake left over, because it was so good. When we ate the topper a year later, it was still delicious, but the icing tasted funny after being frozen. I don't recommend freezing icing. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted February 13, 2014 Author Share Posted February 13, 2014 Ok, so I have frozen the cake and I guess I will ice it frozen when it's time to eat it! Quote Link to comment Share on other sites More sharing options...
Starr Posted February 13, 2014 Share Posted February 13, 2014 Maybe a few hours before, haha Quote Link to comment Share on other sites More sharing options...
LMV Posted February 13, 2014 Share Posted February 13, 2014 If I'm baking ahead of time I usually freeze the cake(s)/layers separately. I also usually frost them while they are still frozen and then just allow them to thaw on the counter in the pantry or in the refrigerator depending on what I used to frost with. The valentine cake idea sounds cute and it is always nice to have some family traditions. Kudos to you for planning ahead and hopefully you will be surprised with a Valentine's gift of heat and electricity. Quote Link to comment Share on other sites More sharing options...
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