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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!

asked by Bevi over 4 years ago
5 answers 1127 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

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.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 4 years ago

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

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

I always double-wrap cakes when I freeze them.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

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.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 4 years ago

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