My team and I have frozen our fair part of cakes and we have made enough mistakes to know what really works. Let’s learn How to freeze cakes So they know the freshest and that you are the only one who knows that the cake was previously frozen!
I originally published this tutorial in 2019 And since then I have added new photos, a video tutorial and additional success tips.
Making cakes in advance and freezing them is an excellent way to get ahead and have less to do the day of a party or celebration. Today I am sharing my proven and true method to freeze cakes.
I have tried many techniques over the years, and the way I show you today is the best way to ensure that the cake has a fresh and delicious taste after freezing and defrosting. Before entering the esgraph, let me tell you …
My #1 advice for frozen cakes
My number one advice for the best flavor results is freeze the cake layers before glazeand make the fresh glaze the day you plan to assemble and serve the cake.
You can Freeze a cake with glaze, but the texture is never the same after defrosting. In addition, a completely decorated cake will contract and expand during the freezing/defrosting process, ruining part of its hard work. That is why I recommend freezing the cake alone, and then making glaze (the fresh glaze really knows better!) And Assemble the cake After he has defrosted.
That said, it is fine to freeze the excess frozen cake. It only remains and does not need to impress anyone! And obviously, ice cream cake It is an exception to this rule too.
How to freeze cakes
First, here is a Complete video tutorial so that I can understand the method:
The cake that is shown here is my vanilla cakeBut you can also freeze something with accessories, such as Carrot cakeOr it is dark Chocolate peanut butter cake (He has chocolate sparks in the cake dough).
Step 1: Bake and cool your cake (s). It is important to ensure that the cakes are completely fresh before wrapping them to freeze them. Otherwise, the steam of the cooling cake will be condensed inside the wrapper, leaving you with a very soaked cake after defrosting. Let’s avoid that!
If you are doing a layer cake and the layers require leveling, level them now before freezing them. (Obtain more information on how to level cakes in this tutorial about How to assemble a cape cake.
Step 2: Wrap each layer of cake individually in a plastic wrap layer. I like to use Glad Press & Seal To wrap cakes to freeze. I am not working with this brand, but this is really the best product I have tried to wrap pastels.
Step 3: Write the type of cake and the communication date in a large piece of aluminum aluminum. To get the best taste and texture, do not freeze cakes for more than 3 months. I could stretch it at 4 or 5 months, but the sooner it serves, the fresher knows. I write in the aluminum foil before wrapping the cake in case the ink is filtered. (You have before!)
Step 4: Wrap each layer of cake in a layer of aluminum foil.
The double wrapping layer is key to preserving flavor and texture.
The first layer keeps the cake tight and fresh and the aluminum foil ensures that no condensation is leaked. This is how I wrap me banana bread and other fast bread too. Double layer = maximum freshness and without freezer burn.
You can place your cakes labeled with double wrapping in the freezer now, but for even further Protection, place them inside a intelligent freezer container.
Step 5: Place the cake (s) in a safe container for the freezer. Or if you do not have a large enough container, wrap in another layer of aluminum foil. Of course, make sure the sheet with the date is what is abroad.
Feel free to stack the cake layers individually wrapped on top of the other if that works better for your freezer space:
Step 6: Freeze for up to 3 months. Again, I recommend writing the “use” date at the top of the sheet, within 3 months.
Remember, as soon as possible you leave and enjoy the cake, the freshest will know.
You can use this same freezing method for round cakes or sheets, any size or shape. Bundt Cakes and bread loaves too! For cheese cake instructions, see “How to freeze cheese cake” in my classic Cheese cake recipe.
How to defrose frozen cake
To defrost the cakes, transfer them from the freezer to the refrigerator one day in advance to give them time to defrost. Or can defrost them at room temperature for several hours.
Anyway, leave them in their wraps to defrost, to prevent condensation from forming and make the cakes soaked.
The amount of time it has defrost depends on the size of your cake, but be sure to allow at least 8 hours to defrost the refrigerator.
Once they have defrosted, you can simply develop the layers and continue with your cake recipeGlash, assembly and decoration addresses.
To get the best taste and texture, do not freeze cakes for more than 3 months. I could stretch it at 4 or 5 months, but the sooner it serves, the fresher knows.
You can freeze almost any cake after they have cooled completely. Mega tasty cakes like banana cake, chocolate cake, Carrot cakeand Pumpkin cake Freeze and defrose wonderfully when wrapped in a couple of layers, as detailed above. I find that its flavor is even better after the freezing/defrosting process! Bundt cakes and pound cake freeze wonderfully, just make sure they are completely cooled and wrapped strongly before freezing.
Delicate cakes like angel food cake, vertical cakeand Pavlova Do not stay well in the freezer because its texture tends to suffer. It is better to enjoy these frescoes.
The amount of time it has defrost depends on the size of your cake, but be sure to allow at least 8 hours to defrost the refrigerator. Or can defrost the cake at room temperature for several hours.
What about cookies? See my publication in How to freeze the cookie mass For more. Because you should always have Cookies with chocolate sparks In the list 🙂
Description
Use this video tutorial and step -by -step guide to freeze cakes so that they have a freshest possible flavor.
- Bake and completely cool a cake/layers of cake. These step -by -step photos show round cakes, but you can freeze, rectangle, Bundt cakes, etc. See my 10 best Cake baking tips For best practices in baking and cooling cakes.
- Once the cake (s) cools completely, wrap it Press and seal. This is the best product to wrap pastels. The thin/Saran plastic wrap is incredibly sticky and frustrating. The normal plastic wrap definitively works, but Press & Seal is much easier to use and I have honestly discovered that it maintains my freshest food. (It doesn’t work with this brand, I really love it).
- Write the type of cake and the communication date in a large piece of aluminum aluminum. I write in the aluminum foil before wrapping the cake in case the ink is filtered. He has done it before!
- Wrap the cake in the aluminum sheet.
- Place the cake (s) in a safe container for the freezer. Or if you do not have a large enough container, wrap in another layer of aluminum foil. (Make sure the sheet with the date on the outside).
- Freeze for up to 3 months. To get the best taste and texture, do not freeze cakes for more than 3 months. I could stretch it at 4 or 5 months, but the sooner it serves, the fresher knows.
- When you are ready to defrost: Transfer the cakes wrapped from the freezer to the refrigerator one day before decorating/serving. Take them out of the freezer container to defrost, but leave them wrapped in Press & Seal/Aluminum Foil. Cakes take at least 8 hours to defrite themselves completely in the refrigerator. Be sure to defrost the cakes while they are still in the wrapping. Condensation is formed as foods defrost. In this way, the condensation will be formed in the wrapping, not in the cake.
- Assemble, decorate and serve cake.
Grades
- Special tools (Affiliated links): Press and seal | Aluminum foil | Safe container for the freezer
- Do not freeze the decorated cake: To get the best flavor and texture, assemble and decorate the cake as close as possible to serve. A completely decorated cake will contract and expand during the freezing/defrosting process, ruining part of its hard work. You can do the glaze in advance and refrigerate it for 1 day, but the fresh glaze really knows better.
