Comments on: How to Freeze a Cake Before Frosting It

By: Helen

Helen — Sat, 30 Mar 2024 20:46:14 +0000

Hi! I was just wondering if this method would work with carrot cake too?

By: Lisa Snyder

Lisa Snyder — Wed, 18 Oct 2023 10:36:13 +0000

In reply to Jenny.

Hi Jenny,

I have never tried to do it that way before. I have always used plastic wrap to freeze them. You may need to ask a professional cake decorator about the air-tight containers. So sorry I can’t tell you more but I don’t want to tell you some thing wrong.

And I’m so sorry it took me so long to respond. I’ve been having health issues this year. I’ve had pneumonia, at heart attack due to lack of oxygen from the pneumonia, and seizures from brain damage due to the brain tumor I had in 2019. I’m just now catching up and I’m so sorry!!!!

By: Susan Yeargin

Susan Yeargin — Sun, 17 Sep 2023 17:09:52 +0000

In reply to Lisa. I've found that "bake even" strips work very well and cut down greatly on the need to level before dirty icing. But freezing is so important!

By: April

April — Wed, 05 Jul 2023 23:13:25 +0000

Hi Lisa! I’m attempting a 2 tiered heart shaped cake for my daughters 15th bday. I was curious so you leave the cake layers wrapped and thaw out completely before doing the crumb coat or do you do the crumb coat when it’s still frozen a bit? How long would you thaw them before applying the crumb coat? And after you crumb coat would you put back in freezer 10-20 mins before icing and decorating? Sorry I just want to make sure I completely understand so I don’t mess this up. Thank you so much!

By: Jenny

Jenny — Thu, 22 Jun 2023 00:12:33 +0000

Hi Lisa. Instead of wrapping the cake layers before freezing, can I put them in air-tight containers? I’m looking for a more sustainable way of doing this with the least amount of disposables.

By: Lisa Snyder

Lisa Snyder — Thu, 25 Aug 2022 13:10:32 +0000

In reply to Christina.

Hi Christina,

I’m so sorry I’m super slow at responding to this. We moved to a beautiful mountain where we have an amazing view of The Great Smoky Mountains, but we have been struggling with internet service. We have finally found something that works (a year and a half later) so I’m back in the studio making tutorials, answering emails, and playing with icing. I’m so happy!

Again, I’m so sorry it took me so long to respond, but here is how I treat the cake that has been frozen. I usually decorate it the day before it’s needed. I decorate it, place it in the container I’m going to deliver it in, and cross my fingers it will look the same as it did when I covered it. That’s it. There are a million different ways to do it and I hope you find one that works well for you my baking friend!

Bear hugs,
Lisa

By: Christina

Christina — Tue, 31 May 2022 02:19:00 +0000

So helpful! BUT then last part… What next!? Once you frost and decorate…. Do you do back into fridge? Freezer? Room temp? Until delivery. Thank you!!!!

By: Lisa Snyder

Lisa Snyder — Thu, 10 Mar 2022 20:36:55 +0000

In reply to Zeinab.

Hi Zeinab,

I’d wait because little drops of water can form as it comes to room temperature. I’m not a professional cake decorator but I’d feel better waiting. You might want to ask a professional cake decorator because they will know a lot more than me. I’m totally self taught.

Bear hugs,
Lisa

By: Zeinab

Zeinab — Wed, 16 Feb 2022 14:02:19 +0000

Hi Lisa! I filled my cake and wrapped it in film to make it more stable, I left it in the freezer for a day so that when I decorate it it will be more like solid. My question is if I can decorate it while is still frozen or should I wait until it’s chilled?

By: Dawn

Dawn — Thu, 02 Dec 2021 20:39:52 +0000

In reply to Lisa. Hello My name is Dawn. I am a self baker and I learned different things for different climates. Ia located in Maryland so in the winter Butter cream is best. In the summer mainly the humidity they doing a qhipped chocolate ganache. It doesn't sweat. Just a hint (for extra shine in your ganache add a 1/4 to a 1/2 top corn syrup. Makes the ganache shine. Hope this helps with the humidity and heat issue. I use it every summer in all my sweet Treats. Just hold better.