0:00
I'm going to show you how to save a huge amount of time and free up your schedule and get neater
0:05
frosting by freezing your cakes. I know what you're thinking and so before getting into any
0:10
of the technical details I want to address your concern that frozen cakes might taste bad. If you
0:15
follow these steps you can confidently freeze cake layers and entire cakes, frosted and even
0:20
decorated, for two months. I'll show you how to defrost your cakes properly too and when you slice
0:25
into them you will never know they were frozen because the taste and texture will be perfect
0:30
the same as on the day of baking the cake. Okay let's dive into how to freeze cakes and I'll also
0:36
show you the reasons why you want to freeze them. Step one. After you bake your cakes let them cool
0:42
completely. If you want to level and divide them and drizzle them with simple syrup do that now
0:47
because it's much easier when the cake is at room temperature than when it's frozen. Then wrap the
0:52
cake layers up in cling film or saran wrap. It's important that they're sealed so there aren't any
0:57
gaps where moisture from the freezer can get through to the cake because that's what can dry
1:01
cakes out and make them taste like the freezer. You can wrap layers individually or stack them but
1:07
make sure there's plastic wrap in between each layer otherwise they'll stick together when they
1:11
freeze. I only stack two layers at a time because these layers are freshly baked and very delicate
1:17
and adding the weight of another layer could cause the bottom layer to crack or crumble
1:22
You can do this with any cake flavour and size and being able to freeze cake layers means you
1:27
can bake double or triple batches of cake, minimizing baking time, and then just pull the
1:31
layers out of the freezer whenever you want to make another cake. Put the layers in the freezer
1:36
and move them to the fridge the night before you need them and they'll thaw overnight ready to use
1:41
the next day. When cake layers are frozen they're firm and stable and not crumbly which makes them
1:47
easy to handle so I like to assemble cakes with layers that are still frozen straight out of the
1:52
freezer. Because they're less crumbly they're a dream to frost so you can even apply your crumb
1:57
coat while the cake is still frozen. The frosting will glide over the cakes without pulling off
2:02
crumbs and it will be easy to smooth the frosting as it starts to chill and sets against the cold
2:07
cake layers. I like to wait for the cake to thaw before applying the final coat of frosting because
2:14
then you'll be able to take your time to perfect the frosting so after applying the crumb coat
2:18
ideally leave the cake at room temperature for 30 minutes or in the fridge for an hour or two
2:23
and then it won't be as cold and when you frost the cake it will be stable, not wobbly, so you'll
2:28
find it much easier to get your frosting really smooth than if you try frosting a room temperature
2:33
cake. Scraping as many times as you want with your cake comb since the frosting won't chill and set
2:38
nearly as quickly as when the cake layers are frozen. Did you know that you can freeze entire
2:44
cakes too? After you assemble and crumb coat a cake, getting those stages out of the way, you can
2:50
freeze the crumb coated cake. This way you can do the preparation in advance and then when you're
2:55
ready to frost and decorate the cake you don't have to dedicate a whole day and start from scratch
3:00
You can skip straight to the fun part of frosting and decorating. Even more useful, you can freeze
3:05
a cake after frosting and decorating it which is really useful if you need a cake for a certain
3:10
date but your schedule is really busy that week so you won't have time to make the cake
3:16
After decorating the cake, put it into the freezer for one hour to chill and set the frosting and the
3:21
decorations and then take it out and wrap it in as many layers as you need to completely seal the
3:26
cake so there's nowhere for the air in the freezer to sneak through. It's the moisture in the air in
3:31
the freezer that changes the taste and texture of a cake so that's what you want to protect the cake
3:36
from. Put the wrapped cake in the freezer for up to two months, until the night before you need it
3:42
That night before, move the cake from the freezer to the fridge still in its wrapping and it will
3:47
thaw overnight. About four hours before serving the cake, take it out of the fridge and unwrap it
3:53
straight away while the frosting is still cold and firm and that way the plastic wrap won't damage it
3:59
When the cake comes to room temperature, about four hours after coming out of the fridge, you'll be
4:04
able to slice through it easily and the cake will be as moist and delicious as it was on the day you
4:08
baked it. If you're finding this tutorial useful, check out my online course The Basics of Cake
4:13
where I cover every step of making a cake, mixing, baking, preparing cake layers, assembling, frosting
4:19
decorating, storing, transporting and serving and I'll put a discount code in the link in the top
4:24
of the screen and in the description below this video. Thank you for watching and happy caking
