Many thanks to both Janet and Howard for this information. It's perfect,
just the kind of info I needed.

John

"Howard Lee" > wrote in message
...
> On Thu, 25 Nov 2004 14:45:51 GMT, "JMF" > wrote:
>
> >I'm planning my chocolate cakes for the Christmas party, and would like
to
> >spread out the work. So the idea is to make them one by one over the next
> >few weeks and freeze them as I go along.
> >
> >Now, I've had complete success with freezing the cakes themselves in the
> >past, but I haven't actually tried to freeze a completely finished cake.
> >Even though I think it'll probably go well, I thought I'd better ask.
> >
> >So, there are two cakes in particular I wonder about freezing:
> >
> >- a Sacher Torte. As I said, I'm completely sure that the cake itself
would
> >freeze fine, but will it also go well with the glaze and the "Sacher"
> >written on it, the whole thing? Will the glaze unfreeze just fine, etc.?
> >
> >- a torte with ganache on top. Once again, it's not the cake I'm worried
> >about, but the ganache, which I've never tried freezing.
> >
> >My idea would be to take the cakes out of the freezer maybe the day
before
> >and put them in the refrigerator. Or maybe just take them out of the
freezer
> >on the morning and just put them on the kitchen table?
> >
> >In general, do finished cakes (e.g. with the frosting and the filling,
etc.)
> >freeze well, too?
> >
> >thanks for any experience and advice,
> >
> >John
> >
>
>
> I've been freezing finished cakes for 4 years now, as a matter of fact
> i just froze 3 german chocolate cakes, and i always frost the sides.
> I frosted these with varlhona cafe noir chocolate frosting and the
> other 2 with a white chocolate coconut cream cheese frosting. I have
> a three step process where i partially freeze the cake to set the
> frosting , then i wrap several layers of plastic wrap, next i use
> heavy duty aluminum foil and lastly i wrap with freezer paper.
> I have frozen cakes for up to 6 months and no one has been able to
> tell the difference(most of the time it's only for two to four months
> max).
>
> I have not done this with a ganache, but if you want a little
> insurance maybe you should make a little extra ganache and freeze that
> so that you can thaw it out for any repairs if necessary.
>
> I also agree with Janet about thawing out cakes. I use my cake domes
> to defrost my cakes
> Howard