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