Freezing a cake or cake mix can be very helpful in some cases. If you've made too much dough, wanted to make a cake for a special occasion a little early, or if you have some leftover cake left over from your last birthday party, this article will give you some great tips and tricks.
Steps
Method 1 of 2: Freezing a Cake without Icing
Step 1. Wait for the cake to cool
Before freezing it for future consumption, you need to make sure it's cold. So, if you've just baked your cake, leave it aside for at least three hours. Gently rest your palm on its surface to check the temperature.
If you want to freeze a commercial cake or an already cold dessert, skip the first step
Step 2. Consider the type of cake you are going to freeze
Most respond well to this process due to their fat content. If you have prepared a lean dessert, the result will not be the best and it is best to discard this preservation technique.
Step 3. Choose the enclosure
You need to protect the cake from freezer condensation, so use waterproof wrapping to preserve its flavor and texture. Here are some suggestions:
- Transparent film: this is a suitable material but requires to be wrapped in several layers to prevent moisture from penetrating. The film is strong and easy to handle.
- Aluminum foil: it is probably one of the best barriers against light, humidity and bacteria. The downside is that it tears easily.
- If you wish, place the cake wrapped in an aluminum pan (to protect it from contact with other foods, to identify it more easily and to protect it from humidity and odors in the freezer, such as fish).
Step 4. Arrange the wrapper on a flat surface, even better if in the kitchen
Then take the pan in which the cake is and turn it upside down. The dessert should come out of the pan without too much effort.
- If the cake does not come out of the pan by itself, run a knife along the sides (between the cake itself and the pan).
- If you have already removed the cake from the pan, skip this step.
Step 5. Wrap the cake
Use the material of your choice to "pack" it. Remember that the casing must be well adherent, avoiding that there is too much air inside.
Step 6. Return the cake to the freezer
You are now ready to freeze it. Make sure you have enough space and try to store it away from foods with a strong odor (such as fish). The cake may absorb other flavors and smells, so you should put it away from other foods.
You may also want to consider cleaning the freezer before freezing the cake. This will greatly improve the flavor and prevent the absorption of odors
Step 7. Don't keep the cake frozen for too long
It generally keeps well for a couple of months, no longer. Although freezing allows the cake to retain its natural moisture, over time, however, it tends to dry out and alter its flavor. Do not exceed 4 months.
When you need to frost the cake, take it out of the freezer and thaw it for about 40 minutes. Finally proceed with the glaze
Method 2 of 2: Freeze a Frosted Cake
Step 1. Wait for the cake to cool
Before freezing it for future consumption, you need to make sure it's cold. So, if you've just baked your cake, leave it aside for at least three hours. Gently rest your palm on its surface to check the temperature.
If you want to freeze a commercial cake or an already cold dessert, skip the first step
Step 2. Consider the type of cake you are going to freeze
Most respond well to this process due to their fat content. If you have prepared a lean dessert, the result will not be the best and it is best to discard this preservation technique.
Step 3. Make room in the freezer
In theory, the cake should not come into contact with other foods while you freeze it. If it were to happen, it would absorb the smells and tastes of food. The best thing to do is to reserve an entire section or shelf of the freezer for the dessert.
Iced cakes need more space than those without icing, based on the thickness of the icing and the height of the decorations
Step 4. Place the cake in a pan or aluminum pan
Then place it in the freezer without any other wrapping for about 4 hours. Then remove it from the freezer.
Step 5. Open a sheet of cling film and spread it out on the kitchen worktop
Cut a piece long enough to wrap all sides of the frosted cake.
Step 6. Wrap the cake
Cover it with the film loosely, taking care not to leave any uncovered areas. Avoid over-flattening the icing.
Step 7. Add a second protective layer
It is always a good idea to wrap the cake in several layers of cling film so as to preserve its shape and keep it away from the odors present in the freezer.
Step 8. Place the cake in an airtight food-grade plastic container
You can freeze the cake without this extra protection, but know that a tupperware keeps it in excellent condition. Once you have wrapped it in cling film, place it in a plastic container and then in the freezer.
Step 9. Don't keep the cake frozen for too long
It generally keeps well for a couple of months, no longer. Although freezing allows the cake to retain its natural moisture, over time, however, it tends to dry out and alter its flavor. Do not exceed 4 months.
Advice
- Freeze the leftover cake. Even a cake that is no longer in its best form can be frozen and made into a base for other desserts (such as trifle). Don't throw it away, turn it into a new dish!
- It may be of great use to wrap and freeze slices or layers of cake so that, at the appropriate time, you can defrost only what is necessary.
- Freezing a cake makes carving (if you need to give it a particular shape) and spreading the icing base easier.
- Sponge cakes can also be frozen easily.
- If you have decided to rent your home for the holidays, make cupcakes and then leave them in the freezer ready to be thawed and cooked. Write an instruction card and stick it on the refrigerator door.
- Always make sure your cake has cooled completely before freezing it.
Warnings
- With the exception of lime, the fruit used to decorate cakes is not suitable for freezing.
- Low-fat cakes are not suitable for freezing, including sponge cake.
