When making a cake, a great option is to freeze the layers. This way, you can make the cake ahead of time and then frost it. You can easily remove and frost the layers when the cake has cooled to room temperature. When making a cake from frozen layers, you should cut parchment rounds before assembling them.
How to Freeze Cake Layers?
Use your leveler to level the top of the cake after making sure it has cooled. I like to do this to stack my cake while it’s still completely frozen and avoid waiting for it to thaw before I can begin decorating it later.
Make sure to completely enclose the top and edges of the cake in saran wrap. Repeat the process, firmly doubling the cake, and add another layer of saran wrap.
Make sure the cake is completely covered by covering it with aluminum foil. Add another layer of foil and repeat.
Write the flavor, size, and date on the cake’s top. Continue in this manner for each layer of the cake you are freezing.
Easy to Assemble
When it comes to assembling a cake, the freezer is your friend. Not only does it keep the cake layers firm and stable, but it also makes applying the frosting much easier. The frosting will glide over the layers without pulling them apart or causing indentations. Freezing the layers is also a great way to save time for assembly.
After freezing the cake layers, remove them from the freezer about an hour before frosting. The frozen cake layers will chill the frosting and be easier to spread. Once the cake layers are thawed, you can assemble them with ease. It is also recommended that you use pre-cut parchment rounds for ease of removal.
When assembling a cake, it is important to avoid pressing the layers together. This can result in the filling becoming uneven and compromising the structural integrity of the cake. Try using an angled knife to slice the cake layers to avoid this.
Easy to Frost
When you are baking a cake, it is important to know how to frost cake layers. You will need to bake the layers at the correct temperature and level them before you start frosting. This will give your cake a clean look and ensure smooth edges. To achieve this, there are a few methods.
After baking the layers, let them cool completely before you begin frosting. This will make it easier to spread the frosting on the layers and keep them from dripping. It would help if you also allowed the cake to sit at room temperature for two to three hours before you frost it. If you do not have enough time, you can wrap the cake layers in plastic and place them in the refrigerator overnight. The frosting should also be at room temperature before you start frosting. Otherwise, it will spread unevenly and tear the surface of the cake.
Once the cake is frosted, you can place the second layer on top. Use an offset spatula to lift the second layer onto the top layer. Once it is firmly placed on top of the first, you can continue to frost the second layer.
One of the best ways to save time when making a wedding or celebratory cake is by freezing the layers. This process is easy but can lead to freezer burn, so it is best to thaw your cake layers at room temperature. Moreover, the layers will fuse to the cake better when partially frozen.
Before freezing the layers, wrap them in aluminum foil or freezer-safe storage bags. Remember to label the packages with the type of cake and the freezing date. It is also recommended to remove the cake layers from the freezer one hour before you plan to decorate them. This will make it easier to layer and frost the cake layers.
Another time-saving method involves wrapping the layers in plastic wrap. This way, they are easier to handle and less likely to break. Also, they are more durable and less likely to get bent or warped, which can affect the filling and compromise the structural integrity of the cake.
Here are a Few Tips When Freezing Cake Layers:
- If you place a cake board between each layer, you can stack your layers on top of one another in the freezer. Each layer will have a flat surface to rest on while freezing in this manner. Since I have a deep chest freezer with plenty of space to lay the layers flat without anything touching them, I don’t do this.
- Cake layers can be stored in the freezer for up to three months if frozen properly. I have only really frozen mine for a week or so when I’m in a hurry, though.
- I completely comprehend that not everyone enjoys baking and decorating cake layers in advance, and I get that. However, I strongly advise giving it a shot at least once to see if it will work for you and your cake. If you’re baking a cake for your family or just for fun, it’s best to experiment.
How to Thaw and Use Frozen Cake Layers?
What do you do when making the cake now that your cake layers have been frozen?
Thirty minutes before I start frosting a cake, I take my layer out of the freezer.
Each layer is unwrapped, and I spread it on my counter to thaw. I like to use a serrated knife to trim the caramelization from the sides of my layers right after doing this (and while they’re still completely frozen).
I then gave the layer a 30-minute thaw. At this point, I use a serrated knife to level my cake layers. They are currently slightly firm but still chilled.
The layers are more likely to break if you attempt to level the cake before it has completely thawed because cutting through will be extremely challenging.
The Benefits of Frosting Chilled Cake Layers
I start making the cake after the layers are trimmed, leveled, and barely chilled. Although it may sound strange, frosting and stacking chilled cake layers is much simpler.
The amount of crumbing is decreased by chilling the cake layers, and it also helps the buttercream set when applied to the cake. This reduces layer shifting as you apply a crumb coat to your cake.
Chilled cake layers are also much simpler to carve when creating a sculpted cake.
When I try to carve my cake layers at room temperature, I find that they crumble and are very challenging to shape.
I can cut and shape my layers into any shape I want once they are chilled.
Can you Freeze a Frosted Cake?
The reply is, “It depends!” Though not all frostings and fillings freeze well, most cake layers do.
- Cakes and frostings that keep well in the freezer include American buttercream, cream cheese frosting, and European-style frostings like Italian and Swiss buttercream. Cakes with American or cream cheese frosting can be frozen for up to three months, but cakes with Italian or Swiss buttercream need to be defrosted and consumed within a month.
- Cakes with frosting that don’t freeze well Cakes with frosting made of whipped cream won’t freeze well. Also, avoid freezing mousse cakes and desserts with custard, pudding, or cream filling. A soggy cake could result from the filling separating during freezing and thawing.
One of the suggested frosted cakes can be frozen by putting the entire cake in the freezer, unwrapped, for about 4 hours, or until it is completely frozen. The frozen cake should then be tightly wrapped in plastic. The cake can be stored in the freezer for up to three months after being wrapped in plastic.
For up to a month, individual cake slices can be wrapped in wax or parchment paper between layers of airtight storage.
Remember that decorated cakes may not have the same quality as freshly made ones after being frozen and thawed. Because the cake and frosting thaw and freeze at different rates, there may be contraction or shrinkage. The freezing and thawing could also damage the cake’s decoration.
How to Wrap Cakes for Freezing?
Plastic was just brought up. Indeed, plastic wrap is the best material to wrap a cake when freezing. The tight seal created by plastic wrap keeps moisture in and guards the cake against freezer burn.
A single layer of plastic wrap is sufficient if you freeze your cake for three days or less. You’ll need an additional layer if you intend to freeze it longer. Your options for this second layer are as follows:
- First, add another layer of plastic wrap.
- Second, apply a layer of foil.
- Three: Place the frozen bag with the wrapped cake inside.
In either case, you can keep a double-wrapped cake in the freezer for two to three months. To know how long the cake has been in there, label it with the date. The Ziploc approach has the benefit of reusable bags. Just squeeze out every last bit of air before sealing them.
With wire racks installed in place of flat shelves in freezers, it may be difficult to keep the bottoms flat. To save space in the freezer, you can stack your cakes using cardboard rounds. You are additionally freezing your wrapped cakes on cardboard cake rounds.
Cake can be kept fresh for up to three months by freezing. Cake slices and whole cakes, frosted or unfrosted, can both be frozen. This is ideal if you want to save a slice of your homemade birthday cake, the top of your wedding cake, or an anniversary cake.
The best way to ensure that your cakes taste fantastic after baking is to do it this way. Except for delicate cakes like angel food or tiramisu, most cakes can be frozen. Leave your frozen cake on the counter for a few hours or put it in the fridge for the night to thaw.