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 never tried freezing a frosted cake, but all the authorities say you
can. I believe that a key point is to thaw it in the container, so that
condensation does not cling to the cake surface. I don't know how well the
shiny finish of a glaze will survive.
On all matters to do with cakes, I advise seeing what Rose Levy Beranbaum
has to say about it in her book The Cake Bible. (I know she gives
instructions on freezing and thawing cakes.) She is a genuine pro, unlike
most people who write cake cookbooks, and her book reflects that.
--
Janet
Dear Artemesia! Poetry's a Sna/Bedlam has many Mansions:have a
ca/ Your Muse diverts you, makes the Reader sad:/ You think your
self inspir'd; He thinks you mad.
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