What's Cooking?
maeghan21
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
WWYD Freezing cakes?
OK, so I know you can do this, wrap them real tight etc. But do they really taste good? I've always worked it out that I can make my cake as close as the date it's needed as possible. I can still do that (I need it for next Sat. Figured bake it Thursday, shape and do fondant work on Friday ) but if it would taste good that is one less step I have to do while my family is visiting. We have lots of out of town guests coming to celebrate my DD's 2nd b-day. Since it's a fondant cake, I do want the cake to really stand out since most just peel the fondant off. I am planning on making a moist chocolate cake. TIA!
Re: WWYD Freezing cakes?
I have done this with box mix cakes and they come out great. Very moist and no different than if I had baked in the day/morning before decorating. I am by no means a pro nor have I done this more than 3 times but the times I have done it, I wrap the cooled/room temp cake in plastic wrap, then foil. Two times the cakes were 10" cakes so they wouldn't fit in ziploc bags but once it was an 8" so I stuck the cake in a ziploc (after wrapping in plastic wrap and foil). I didn't notice a difference either way.
When I defrosted, I took out of the freezer, opened the foil and plastic wrap and then let the cake sit on the counter in the opened foil until it came to room temp.
Good luck!
Yep, pretty much exactly what this poster said. Never thought to put in a ziploc bag, just wrap tightly in plastic wrap and then foil. When ready to use, thaw in fridge overnight or on counter. We also stored the top tier of our wedding cake this way for the first year and it was delish on our anniversary.
I froze a few tiers of my best friends wedding cake and you couldn't even tell the difference. It saved so much time when I was putting the cakes together.
Let the cake thaw out while in its wrapping.
I have 3 cakes due this weekend. 2 Friday and 1 Saturday. I had to start baking last night.. Tuesday.. and freezing. Its the only way. Especially since I have Rice Krispie Treats to make and they have a 3 day window before they stale...and I have a ton of fondant and gumpaste things to make on all the cakes. There is no time for me to do it otherwise. I also have to allow for "settle" time. I crumb coat hours in advance to give the cake a chance to settle so there is no bulge between layers.
this wife bakes.
One of my favorite cakes ever! I had a blast making this..all handmade with buttercream suds!!!!