Making a layer cake and freezing the layers before frosting?!
Making a layer cake and freezing the layers before frosting?
I've never made a layer cake before and I'm going to make a birthday cake with two layers today using a nine inch round pan. I think I've heard before that you can freeze the layers before frosting them so that the cake doesn't get messed up, has anyone tried this before? Thanks.
Answers:
Yes, this works very well. Make sure the frosting is very soft because it will freeze to the cake quickly. I would recommend taking the layers out to thaw for a 2 or 3 minutes and then begin frosting. It prevents the cake from tearing and getting all crumbly. I work in a bakery where I decorate cakes all the time and this is my preferred method. After the whole cake thaws after icing, you can never tell the difference. Afterward if you want to get a very smooth top. Dip the spatula in hot water, wipe it off and lightly take it across the icing. You don't have to but it's a nice little presentation technique.
I've never froze my cakes before frosting because I never had a problem with it before. Just make sure your cake is completely cooled before you frost and you should be fine. Don't drag the frosting across the cake or you could tear it. Use smaller swirls to prevent this, then use longer strokes once the cake is completely frosted.
If you want to make the layers a few days in advance, freezing is OK, or just store them in the refrig. But just make sure the layers are cooled at room temp. before you wrap and store.
I think you should use better frosting....instead of the kind in the plastic can....you should....mix one tub of Cool Whip, 2/3 cup of confectioners sugar....2/3 cup of sour cream....beat with a beater and you can add food coloring or some flavored extract....you keep that in the refriderator until your ready to use it and once the cake has competely cooled on wire racks....and it makes plenty of frosting to frost in between the layers and all the way around....then you can add fresh fruit garnishing or sprinkles
I always have cakes in the freezer ready to assemble and frost for any occasion plus for customers who order one. I like freezing my cakes first because I have found them to be moister for the end product.
They frost easy too if you have soft frosting to work with. The only thing you will have to watch for is as the cake comes to room temp under your frosting layer, it will condensate if your room is warm causing the cake to bubble up so-to-speak. These bubbles can be pressed down gently and you about doing your decorating.
One way to avoid this bubbling up is to put a quick layer of frosting on and then let it thaw and dry in the frig.
Happy Baking !!
: )