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Requested by:

Photo by Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Fishkill, New York, USA
Jacolyn is looking for: (3 recommendations)
I am making two cakes tonight. I am putting them into the freezer for 2-3 days (each layer tightly wrapped separately). When I take them out of the freezer, I plan to trim the layers, layer them on top of each other, and do the crumb coat. Then, I plan to put back in the freezer for an hour before doing the final coat. Can I frost them a day or two in advance or will the moisture from the thawing process ruin them? If I can, how should I store the frosted cakes? Fridge? Covered?

Recommend a recipe

Last updated: Dec. 4, 2012 1:42 am
Posted: Dec. 3, 2012 7:17 pm
 
Recommended Recipe:
Photo of: Perfect Chocolate Cake

Perfect Chocolate Cake

Submitted by: BCMASON 
An incredibly moist, rich, triple layer chocolate cake with whipped cream filling and chocolate buttercream frosting. This was always a favorite in our house! 
Recommended by: Jacolyn
Dec. 3, 2012 7:18 pm
This is the cake.
 
Recommended Recipe:
Photo of: Buttercream Icing

Buttercream Icing

Submitted by: Sharon Gerstman 
This egg-free buttercream frosting recipe uses just five ingredients to achieve the traditional flavor you love. It's perfect for decorating cookies and cupcakes. 
Recommended by: Jacolyn
Dec. 3, 2012 7:19 pm
This is the frosting...
Comments:
Marianne
Dec. 3, 2012 7:53 pm
Can you not frost them on the day that you are using them? You need to let the cakes come to room temp before frosting them I think. I don't like storing them in the fridge, but maybe someone good will come in to tell you what to do.
 
Jacolyn
Dec. 3, 2012 7:59 pm
Well, I have to have them completely ready at the event between 6-6:30 and I get out of work at 4, so I am not sure if I want to leave that much to last minute (b/c something always goes wrong). This is my first time freezing cake layers, so I have no idea how to do it.
 
Commented by: Sweettreats
Dec. 4, 2012 1:42 am
You have several options. You can wrap baked layers in plastic wrap and freeze until you are ready to frost. To thaw just take your layers out of the freezer and let them sit on the counter at room temp (plastic wrap still on) for 1 1/2 to 2 hours before filling and frosting. Second option would be to trim your layers add your frosting dam and filling and stack your cake. Wrap well in plastic wrap place the cake in a cake box and wrap the box in plastic wrap and freeze. Thaw using the same process listed above. Third option would be to trim, fill and frost (completely decorate the cake) place it in a cake box wrap the box in plastic wrap and freeze. Thaw using the same method above leaving the plastic on the box. If you completely decorate the cake make sure you only wrap the box with plastic not the actual cake. Give yourself a good two to three hours for the cake to thaw before serving. Freezing cakes is fine refrigerating a finished cake speeds up the process of making a cake go stale. If you want a perfectly smooth cake I would suggest a crusting butter cream frosting. If you frost your cake and let it sit for fifteen minutes you can take a Viva paper towel lay it on the top of the cake and smooth with your hand or a fondant smoother. If you want an imprinted pattern use a paper towel with a texture such as Bounty or Brawny. My Decadent chocolate butter cream and regular butter cream recipes in my recipe box are both crusting frosting's. The outside will crust slightly but stay soft underneath. Hope this helps.
 
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