Freezing Cakes: A Wedding Tradition For Bakers?

Freezing a wedding cake is a time-honoured tradition for newlyweds, but it's not as simple as freezing other foods. The process requires careful preparation to ensure the cake retains its taste and texture. Firstly, the cake must be chilled so the icing hardens, then it should be wrapped in plastic wrap and sealed in an airtight container before being placed in the freezer. This will ensure the cake stays fresh and is protected from drying out or getting freezer burn. It's also important to mark the cake so it's not accidentally thrown out. When it's time to eat the cake, it should be slowly defrosted in the refrigerator before being allowed to reach room temperature.

Freezing cakes before decorating

Step 1: Bake and Cool the Cake

Firstly, bake your cake layers as you normally would. Allow the cakes to cool completely before proceeding to the next step. This is important to prevent the cake from becoming soggy.

Step 2: Wrap the Cake

Once the cake has cooled, wrap it securely in plastic wrap. This will help to seal in moisture and protect the cake from freezer burn. Make sure to wrap tightly, covering every inch of the cake with no air bubbles. You can also use a product called Press & Seal, which some bakers find easier to use and more effective than regular plastic wrap.

Step 3: Label and Wrap Again

Write the type of cake and the use-by date on a large piece of aluminum foil. It's important to note that cakes are best frozen for no longer than 3 to 5 months, as the fresher the cake, the better it will taste. Then, wrap the cake in the aluminum foil. This second layer of wrapping will provide extra protection from moisture and freezer burn.

Step 4: Place in a Freezer-Safe Container

Place the wrapped cake in a freezer-safe container. If you don't have a container large enough, you can wrap the cake in another layer of aluminum foil. Make sure that the foil with the date is on the outside.

Step 5: Freeze the Cake

Place the cake in the freezer and store it for up to 3 months. You can store it for up to 5 months, but it's best to serve it as fresh as possible.

Step 6: Thaw the Cake

Transfer the wrapped cake from the freezer to the refrigerator one day before you plan to decorate and serve it. This will allow the cake to thaw slowly, retaining its freshness. It's important to keep the cake wrapped while it thaws to prevent condensation from forming on the cake itself. The thawing process will take at least 8 hours, and it's best to decorate the cake once it has completely thawed.

Additional Tips:

• It's best to freeze unassembled and undecorated cake layers. A decorated cake will expand and contract during the freezing and thawing process, which can ruin your hard work.
• You can make the frosting ahead of time and refrigerate it for up to 1 day, but fresh frosting always tastes better.
• Freezing leftover decorated cake is perfectly fine, as it has already been served and doesn't need to be as impressive.
• Normal to high-fat cakes freeze well. Lean cakes like angel food and chiffon cakes are best served fresh, as they tend to dry out in the freezer.

Wrapping cakes in plastic, not foil

Wrapping cakes in plastic wrap, not foil, is a crucial step in preserving the cake's freshness and flavour. Here's why:

Plastic Wrap Locks in Moisture

Plastic wrap acts as an effective barrier, sealing in the cake's moisture and preventing it from drying out. This is especially important for freezing cakes, as freezing can often lead to moisture loss. By wrapping the cake tightly in plastic, you create a protective layer that keeps the cake moist and delicious.

Preventing Freezer Burn

When it comes to freezing cakes, using the right materials is essential. Aluminium foil is not recommended for direct contact with the cake, as it can cause freezer burn. Freezer burn occurs when food is not properly protected from the cold, dry air of the freezer, leading to a loss of moisture and a change in texture and taste. Plastic wrap, when used in combination with an airtight container, provides an effective barrier against freezer burn.

Convenience and Ease of Use

Plastic wrap is also a more convenient and easier option for wrapping cakes. It can be frustrating to work with thin plastic wrap, which tends to be clingy and challenging to handle. However, products like Press & Seal are highly recommended by bakers as they are easier to use and provide a tighter seal. This ensures that the cake stays fresh and is protected from odour absorption, maintaining its original flavour.

Preventing Mess and Odour Absorption

Before wrapping a cake, it is essential to chill it in the refrigerator, allowing the icing to harden. This step helps prevent the frosting from sticking to the plastic wrap and creating a mess. Chilling the cake also reduces the risk of odour absorption, ensuring that your cake maintains its intended flavour and doesn't pick up any unwanted refrigerator smells.

Double Wrapping for Maximum Freshness

For maximum freshness and protection, consider double wrapping your cake. After wrapping the cake in plastic wrap, add a layer of aluminium foil or place it in a freezer-safe container. This extra layer provides added protection against moisture loss and helps prevent freezer burn.

Freezing cakes for a year

Before Freezing:

Before freezing a cake, it's essential to plan ahead and ensure you have the necessary materials. Designate a "cake captain," a family member or friend responsible for taking the cake home and ensuring it is properly frozen. It is also recommended to use a freezer-safe airtight container to store the cake. Additionally, clear out any foods with strong odors from the refrigerator to prevent the cake from absorbing unwanted smells.

Wrapping the Cake:

The first step is to remove any decorations, such as sugar flowers, from the cake. This will prevent them from tearing the plastic wrap. Then, chill the cake in the refrigerator for at least three hours or overnight to allow the icing to harden. This step is crucial as it prevents the frosting from sticking to the plastic wrap. After chilling, remove the cake from the refrigerator and wrap it loosely in several layers of plastic wrap. Avoid using aluminum foil, as it can cause freezer burn. Ensure that every inch of the cake is tightly wrapped without any air bubbles to prevent drying out.

Storing the Cake:

Once the cake is wrapped, seal it in the freezer-safe airtight container. Place the container in the freezer, preferably in a spot where it won't be disturbed. If your freezer has any defrosting settings, turn them off to avoid interrupting the preservation process. Mark the cake with a ribbon or label to identify it easily and avoid accidentally throwing it away.

Thawing the Cake:

When your anniversary draws near, take the cake out of the freezer and remove the wrapping. Allow the cake to thaw for 24 to 48 hours in the refrigerator. Then, place the cake back into the airtight container and put it in the refrigerator for a couple of hours or overnight to ensure it's fully defrosted and soft. On the day you plan to eat the cake, take it out of the refrigerator and let it sit at room temperature for about two hours before serving.

Choosing the Right Cake:

It's important to note that not all cakes are suitable for freezing. Delicate cakes like angel food cake are more likely to become stale during freezing, while heartier cakes like chocolate, carrot, hazelnut, and almond cakes will better withstand the freezing process. Additionally, certain fillings, such as custards or fresh fruit, may not maintain their original texture over time.

Alternative Options:

If you are concerned about the quality of your cake after freezing, you can consider alternative options. Some bakers offer to recreate the top layer of your wedding cake for your anniversary, ensuring a fresh and delicious dessert. Alternatively, you can order a replica cake from your bakery, which will bring back fond memories of your wedding day.

Thawing cakes slowly

• Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating or serving. This will allow the cakes to thaw slowly and gradually, preserving their texture and taste.
• It is recommended to take the cakes out of the freezer container but keep them wrapped during the thawing process. This will prevent condensation from forming on the cake itself, which can result in a wet and sticky cake.
• The cakes will take at least 8 hours to thaw completely in the refrigerator. It's important to be patient and not rush this process.
• If you forget to thaw the cakes in the refrigerator, you can let them thaw at room temperature. However, it is better to thaw them slowly in the fridge to maintain their quality.
• Make sure to keep the cakes wrapped while thawing to avoid condensation. Condensation can cause the cake to become wet and sticky.
• For cheesecakes or cakes that normally need to be stored in the refrigerator, it is recommended to thaw them overnight in the fridge.
• Generally, it is not recommended to reheat cakes in the oven after thawing, as it can dry them out.
• If you need to warm the cake slightly, it is best to use a very low oven temperature to avoid drying it out.
• It is important to plan ahead and allow enough time for the cakes to thaw completely before decorating or serving. This will ensure that the cakes are at their best when served.

Freezing heartier cakes

Pre-freezing:

Before wrapping the cake, place it in the freezer until the icing hardens. This will help prevent the icing from sticking to the plastic wrap during the wrapping process. If your cake has decorations such as sugar flowers, remove them temporarily to avoid tearing the plastic wrap.

Wrapping:

When wrapping your heartier cake, use plastic wrap instead of aluminum foil. Two layers of plastic wrap can help prevent freezer burn. Make sure to wrap the cake tightly, covering every inch without leaving any air bubbles. This will ensure that the cake doesn't dry out during freezing.

Sealing:

After wrapping the cake, seal it in a freezer-safe airtight container. This will provide an extra layer of protection and help maintain the cake's freshness. Place the container in the freezer, preferably turning off any defrosting settings to avoid interrupting the preservation process.

Labelling:

If you plan to keep your heartier cake frozen for an extended period, such as a year-long wedding cake tradition, label it clearly. Use a ribbon or a label to mark the cake, so you don't accidentally throw it away or confuse it with other frozen items.

Defrosting:

To defrost your heartier cake, take it out of the freezer 24 to 48 hours before you plan to eat it. Remove the cake from its airtight container and plastic wrap, then place it back into the container and put it in the refrigerator. This will allow the cake to defrost slowly and maintain its texture. Finally, on the day you plan to eat the cake, take it out of the refrigerator and let it sit at room temperature for about two hours before serving.

Frequently asked questions