Can Cake Be Frozen With Icing? A Definitive Guide
Yes, cake can often be frozen with icing, but the success depends on the type of cake, icing, and freezing method. The right preparation is key to preserving the cake’s flavor and texture.
Freezing Cake with Icing: The Ultimate Guide
Freezing cake, especially with icing, is a fantastic way to preserve leftovers, prepare ahead for events, or simply enjoy a sweet treat at your convenience. However, not all cakes and icings respond equally well to the freezer. This guide provides comprehensive instructions for maximizing your success in freezing iced cakes.
Why Freeze Cake?
Freezing cake offers numerous advantages:
- Extends Shelf Life: Freezing dramatically increases the longevity of your cake, preventing spoilage and reducing food waste. A properly frozen cake can last for several months.
- Convenient Preparation: Bake ahead of time and freeze for future celebrations, relieving pressure on the day of the event.
- Preserves Freshness: Freezing halts the staling process, preserving the cake’s moistness and flavor.
- Portion Control: Freeze individual slices for easy and controlled indulgence.
Best Cake Types for Freezing
Certain cake types freeze better than others:
- Dense Cakes: Pound cakes, bundt cakes, and carrot cakes typically freeze exceptionally well due to their higher fat content, which helps maintain moisture.
- Layer Cakes: Layer cakes are freezer-friendly as the frosting acts as an added layer of protection.
Cakes to be cautious with:
- Angel Food Cake & Chiffon Cake: These cakes have a delicate texture that can become gummy upon thawing. Freezing is possible but requires extra care and may result in a slightly altered texture.
Best Icing Types for Freezing
The type of icing plays a crucial role in the success of freezing iced cake:
- Buttercream: Generally freezes very well. Minor changes in texture are easily corrected.
- Cream Cheese Frosting: Can sometimes become grainy or watery after thawing. However, it’s often manageable with careful preparation.
- Ganache: Freezes beautifully due to its high fat content, maintaining a smooth and rich texture.
- Fondant: Is NOT recommended for freezing. It can become sticky and develop condensation.
The Freezing Process: Step-by-Step
Proper freezing techniques are essential for preserving the quality of your iced cake:
- Cool Completely: Ensure the cake and icing are completely cooled to room temperature before freezing. This prevents condensation, which can lead to ice crystals.
- Flash Freeze (Optional but Recommended): Place the iced cake, uncovered, on a baking sheet in the freezer for 1-2 hours until the icing is firm to the touch. This helps prevent smudging during wrapping.
- Wrap Securely: Wrap the cake tightly in multiple layers:
- Plastic wrap (at least two layers).
- Aluminum foil (one layer).
- Place in a freezer-safe container or bag.
- Label and Date: Clearly label the cake with the date and type of cake.
- Freeze: Store in the freezer for up to 2-3 months for optimal quality.
Thawing Iced Cake: The Right Approach
Proper thawing is as important as freezing:
- Thaw in the Refrigerator: Transfer the frozen cake to the refrigerator and allow it to thaw slowly for several hours or overnight. This helps minimize condensation.
- Remove Wrapping: Once thawed, remove the wrapping to prevent the cake from becoming soggy.
- Bring to Room Temperature: Allow the cake to sit at room temperature for about 30 minutes before serving. This helps restore its flavor and texture.
Troubleshooting Common Issues
Sometimes, frozen cakes may experience issues after thawing. Here’s how to handle them:
- Condensation: Gently blot excess moisture with a paper towel.
- Icing Changes: If buttercream looks separated, rewhip it with an electric mixer to restore its smooth texture. Cream cheese frosting may need similar treatment.
- Dry Cake: Brush the cake with a simple syrup (sugar and water) to add moisture.
Freezing Un-Iced Cake: An Alternative
Freezing an un-iced cake offers greater flexibility and can simplify the process. Wrap tightly in plastic wrap and foil, then thaw and frost when ready to serve. This prevents potential issues with icing consistency after thawing.
Table: Icing Type Freezing Suitability
| Icing Type | Freezing Suitability | Notes |
|---|---|---|
| Buttercream | Excellent | May require re-whipping after thawing. |
| Cream Cheese Frosting | Good | May become slightly grainy; thaw carefully. |
| Ganache | Excellent | Maintains texture well. |
| Fondant | Poor | Not recommended; becomes sticky and develops condensation. |
| Meringue | Poor | Deflates and becomes watery. |
| Royal Icing | Good | Dries rock-hard before freezing. Protect icing decorations by wrapping very well. |
Common Mistakes to Avoid
- Freezing Warm Cake: Leads to condensation and ice crystals.
- Insufficient Wrapping: Results in freezer burn and loss of moisture.
- Thawing at Room Temperature: Can cause excessive condensation and a soggy cake.
- Freezing Fondant-Covered Cakes: A recipe for disaster.
Frequently Asked Questions (FAQs)
Does freezing affect the taste of the cake?
Generally, no. If the cake is properly wrapped and stored, the taste should remain largely unaffected. However, longer freezing times can slightly diminish the flavor.
Can I freeze a cake that has already been refrigerated?
Yes, you can. Ensure the cake is properly wrapped before freezing to prevent freezer burn. Refrigerating it first shouldn’t significantly impact the freezing process or outcome.
How long can I store cake in the freezer?
For optimal quality, aim to freeze cake for no longer than 2-3 months. While it can technically be safe to eat for longer, the texture and flavor may deteriorate.
Can I refreeze a cake after it has been thawed?
Refreezing is generally not recommended as it can further degrade the texture and flavor of the cake and icing. The risk of bacterial growth also increases.
What’s the best way to prevent ice crystals from forming?
The key is airtight wrapping. Use multiple layers of plastic wrap and aluminum foil, and ensure the container is tightly sealed. Flash freezing the cake before wrapping also helps.
My buttercream icing looks separated after thawing. What can I do?
Don’t worry! Simply rewhip the buttercream with an electric mixer until it becomes smooth and creamy again. Adding a tablespoon or two of powdered sugar can help stabilize it.
Can I freeze decorated cupcakes with buttercream frosting?
Yes, the process is similar to freezing a whole cake. Flash freeze them first to harden the frosting, then wrap individually or in small groups to prevent damage to the decorations.
What if my cake has fruit filling?
Cakes with fruit fillings generally freeze well, but the fruit may release some moisture upon thawing. Consider draining excess liquid before serving.
Is it okay to freeze a cake that was made with oil instead of butter?
Yes, oil-based cakes often freeze even better than butter-based cakes because the oil helps maintain moisture and prevent dryness.
How do I prevent my cake from smelling like other things in the freezer?
Airtight wrapping and storage containers are crucial. Consider double-bagging or using a vacuum sealer for extra protection.
Can I freeze a cake with whipped cream frosting?
Whipped cream frosting is not recommended for freezing as it tends to deflate and become watery upon thawing. It’s best to add fresh whipped cream after thawing the cake.
What is “flash freezing” and why is it recommended?
Flash freezing is the process of freezing the iced cake, uncovered, on a baking sheet in the freezer for 1-2 hours before wrapping it up to ensure the icing is firm to the touch. This helps minimize smudging or damage to the icing when wrapping it, making the process of wrapping and freezing more efficient and safe for your cake’s appearence.