Should i freeze cake before decorating

If your homemade cakes taste delicious but end up looking like a hot mess after your attempt at frosting, it may be time to take some icing cues from the pros. One of the tricks of having your cake appear as if a professional chef baked it is to freeze it before adding the icing. Along with keeping the moisture intact for fresh-baked cakes, freezing helps to rid the cake of crumbs and smooth the surface, allowing the frosting to be applied in a even and appealing manner.

Place a toothpick or skewer gently into the center of the cake to test the readiness of the cake; take the cake out of the oven when the toothpick or skewer is clean or almost clean and contains no wet batter. Allow the cake to sit in the baking pan for approximately 10 minutes after it has been removed from the oven.

Run a knife around the edge of the cake to loosen it in the pan. Place oven mitts on your hands or grasp potholders for safety and release the cake onto a wire rack; allow the cake to cool completely before preparing it for the freezer. Wrap the cake in two layers of food-safe cellophane or wax paper. Wrapping the cake twice is imperative for protecting it while it is in the freezer. Keep the wrapping loose so as to not damage the structure, yet make sure the cake is fully covered by both layers of wrap or paper.

Put the cake on a flat, clear space in the freezer. If you plan to make you cake layers more than a few days in advance , I highly recommend doubling up to protect your cake layers from freezer burn. My vanilla layer cake recipe can be made three weeks in advance, if wrapped properly. If any of you have frozen my cake layer recipe for longer, please let me know the duration, and how they tasted. Both methods help keep moisture in the layers! I like to remove my layer from the freezer about 30 minutes before I want to begin frosting a cake.

I unwrap each layer and lay them out on my counter to thaw. I then let the layer thaw for 30 minutes this can vary depending on the size of your cake layers. This is when I level my cake layers using a serrated knife. If you try to level the cake before it has thaw, it will be extremely difficult to cut through, making it more likely that the layers break.

Once the layers are trimmed, leveled, and still slightly chilled, I begin to make the cake. I know sounds strange, but chilled cake layers are so much easier to stack and frost! This minimizes any shifting of your cake layers as you add a crumb coat. If my cake layers are at room temperature, and I try to carve them, I find that my layers kind of crumble, and are very difficult to shape.

Thank you for the advice. How do I freeze cake layers? Follow Us! Beef Cooking Times. Chicken Cooking Times. Cooking Temperature and Time. Food Substitutions. Ham Cooking Times. Lamb Cooking Times. Pork Cooking Times. Turkey Cooking Times. Popular Recipe Pages. Recipe Search. Seasonal Recipes.