Today I’m giving you all my tips for how to freeze, thaw and transport your cakes.
As many of you already know by now, baking and decorating a cake takes time! It’s not a process that should be rushed. It’s why I like to spread out my baking and decorating over the course of a day or two. Actually, with my crazy schedule, I’ve even been known to bake an entire cake a week before an event – decorated and all! So don’t let the fear of time prevent you from making a delicious tasting and beautiful looking cake. In today’s post, I’ll tell you how to freeze, thaw and transport your cakes.
Video Tutorial: Fox 13 The Place
Just last week I visited my friends at Fox 13 The Place to share my tips for freezing, thawing and transporting your cakes. If you’re a visual learner like me, you can check out my segments by clicking the link below.
Everything I cover on the show is also outlined below.
Freezing Individual Cake Layers
- You can bake your cake layers up to a month in advance. After the cake layers are completely cooled, wrap each individual cake layer with 2 layers of plastic wrap, followed by tin foil. If the cake can fit, you can also place each cake layer in it’s own zip lock bag.
- If you only need to store your cake layers for a few days, still wrap each cake layer in plastic wrap two times, but you can skip the foil and zip lock bag.
- Before using your cake layers, remove the layers from the freezer about an hour or two before you plan to decorate. You don’t want the layers to be completely frozen, but having them chilled will make stacking and decorating much easier.
Freezing Completed Cakes
- You can also freeze completely finished cakes. After you decorate your cake, put it in the freezer for a couple hours to set the buttercream. When the buttercream is set, wrap the entire cake with plastic wrap a couple times, followed by tin foil if the cake needs to be stored for more than a few days.
- The night before you plan to serve the cake, transfer the cake from the freezer to the refrigerator to start thawing. Keep the plastic wrap on. (Moving the cake right from the freezer to room temperature will cause some condensation and you’ll get water drops on your cake. If you’re using fondant, this will create water droplets between the buttercream and fondant and you’ll start to get bubbles in your fondant).
- About 4 to 5 hours before serving the cake, transfer the cake from the refrigerator to the counter. Remove the plastic wrap and put the cake in an airtight container or box to retain freshness.
- First, before you even start decorating your cake, you’ll want to tape two cake boards together for your base. The first cake board should be the same size as the cake layers. Place that cake board on top of a cake board that is one size bigger. Having this larger cake board under your cake will allow you to move it in and out of the freezer during decorating without damaging the frosting. You’ll also use this larger cake board to help secure the cake in a cake box for transporting.
- Second, make sure your cake is chilled when you’re ready to transport. I usually keep my cake in the refrigerator before until it’s time to deliver.
- When it’s time to travel with your cake, place the cake in a cake box. I like the two piece Wilton cake boxes (see link below). Depending on the size of the box and the size of your larger cake board, you may be able to slide the cake into the box and see that the larger board fits nice and snug inside. If the cake board is smaller than the box, make sure to tape the sides of the cake board to the bottom of the box.