Tips on Freezing a Cake

I am making a cake for a wedding shower, and would like to make it within the next 2 weeks for a July 28th event. Typically I make the Sara Moulton Classic white or yellow cake. It will travel in a car for about 5 hours on July 26, and I will put the icing and decorations on the day of the shower. Can you cake experts give me as many tips as possible? Much appreciated!

  • Posted by: Bevi
  • June 26, 2012
  • 1437 views
  • 5 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
hardlikearmour
hardlikearmour June 26, 2012

Wrap it with plastic wrap, then foil. I'd also plan on putting a sugar syrup on it to ensure moistness. Rose Levy Beranbaum's formula is 6 T sugar + 2/3 cup water, stir and bring to rolling boil. Remove from heat and allow to cool. Transfer to glass measure and add 3 T of liqueur of your choice (or a little orange blossom water is nice), then bring to 1 cup with water. For a butter-style cake a cup should be enough for an 8 to 9" layer cake. Make sure to scrape or cut off the top and bottom crust so it doesn't get gummy from the syrup.

Review our Code of Conduct
Don't send me emails about new comments
hardlikearmour
hardlikearmour June 26, 2012

I forgot to mention, I'd do the syrup after it's thawed.

boulangere
boulangere June 26, 2012

I always double-wrap cakes when I freeze them.

Review our Code of Conduct
Don't send me emails about new comments
Quinciferous
Quinciferous June 26, 2012

I made a bunch of pound cakes (maybe fifteen?) for my wedding and froze them all. Like boulangere, I also double-wrapped in plastic, then added a layer of foil. We frosted them while still frozen with great success.

Review our Code of Conduct
Don't send me emails about new comments
Bevi
Bevi June 27, 2012

Thanks for the informative answers! I will use them all.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52