When baking a layered cake, bake the layers a week or two ahead of time. After baked and cooled, wrap layers individually in plastic wrap, then foil, then another layer of plastic wrap. Freeze. Defrost at room temperature, about 5 hours before icing and layering.
Do you know if all icings can be frozen.. I’m making iced cookies and wondering if I should just freeze them frosted or freeze the icing in a container and defrost and ice the day I need them??
I have frozen IMBC and SMBC many times without issues. Just ensure that it’s in an airtight container, lay a sheet of Saran wrap on top and close the freezer safe container. Thaw, re whip with a whisk and you are good to go
I too bake ahead and ice & decorate the night before serving, have done so for a few years. Saves me time and energy. I have also froze regular Buttercream icing for short times, with plastic wrap being pressed on top of the icing. No problem – just be sure to cream it again in your mixer to help it return to its original consistency (after it thaws of course).
That’s actually a very helpful tip. often when you’ve got to do all of it (baking to icing) all at once…it seems lika a huge task….and most of the times, one chickens out and postpone it for another day….. Keeping this tip in mind….i’m sure gonna get going with my layered cake! Thanks!!!
Tip of the Week
Do you know if all icings can be frozen.. I’m making iced cookies and wondering if I should just freeze them frosted or freeze the icing in a container and defrost and ice the day I need them??
I’ve never tried freezing icing. Scares me! Anyone else tried?
Why? What does this do?
Nothing too crazy, it just allows you to make things ahead of time rather than all at once.
I have frozen IMBC and SMBC many times without issues. Just ensure that it’s in an airtight container, lay a sheet of Saran wrap on top and close the freezer safe container. Thaw, re whip with a whisk and you are good to go
I too bake ahead and ice & decorate the night before serving, have done so for a few years. Saves me time and energy. I have also froze regular Buttercream icing for short times, with plastic wrap being pressed on top of the icing. No problem – just be sure to cream it again in your mixer to help it return to its original consistency (after it thaws of course).
That’s actually a very helpful tip. often when you’ve got to do all of it (baking to icing) all at once…it seems lika a huge task….and most of the times, one chickens out and postpone it for another day….. Keeping this tip in mind….i’m sure gonna get going with my layered cake! Thanks!!!