Can an entire cake be frozen?

Oh my I feel for you! I had something similar happen to me. I made the cake over again. I know you
you can freeze the fondant but I dont trust freezing it on the cake I would be to affraid that the fondant would slide off the cake as it defrosted. And then the color bleeding would be a major concern. I truely hope someone can give you a way to make it work. But I have seen your cakes they are to beautiful to take a chance my advice would be make it again.

-- Diane, South Eastern Connecticut, http://www.facebook.com/bellacakesandconfections

Oh my! First of all, communicate with the client that since this is his mistake he may be in for an additional charge. If you do the cake again, that is a cake you can’t do for someone else and you deserved to be paid for that. That’s the business answer.

Now technically, you might be able to save the cake. I would start by loosely placing the cake in a plastic garbage bag and tie the top closed with a pipe cleaner. Make sure the bag is loose all around the cake. This bagging will help minimize the condensation that’s going to occur. Place the bagged cake in the freezer and think positive thoughts.

About 3 days before you need the cake, move the bagged cake from the freezer to a fridge / cooler. Next day, remove from fridge and remove bag. Place at room temperature. You want to slow the thawing process down as much as possible. And once it comes out of the bag, don’t touch the cake until the fondant completely dries, which is going to be a day or 2.

I keep fondant cakes in the fridge every week, but the freezing process scares me a little, especially with the fondant. If you decide to do this, I would like to hear how it worked out for you. Good Luck!!

-- Jenniffer White, Cup a Dee Cakes

I would have to agree with BellaCakes & Confections. I would not take a chance freezing the cake for that period of time. If we were in the same situation, we would inform the client that it was their mistake and that they would be responsible for an additional charge to recreate the cake. GOOD LUCK!

-- Facebook: http://www.facebook.com/outrageouscakes.com Website: http://www.outrageouscakes.com

I have to say I share your concerns ladies, but I’ve done what you advised Jennifer. I’ve informed him that I’m trying to salvage the cake and have frozen it, as per your instructions. I’ve told him that I will defrost it a few days before the party but that there is a likelihood it may not defrost well and that the colour could bleed. I’ve told him if that happens I’ll have to make another one and he has agreed, since it was his mistake in the first place, that he would pay for another cake to be made if that happened. I sent him photos of the finished cake and he was delighted with how it looked. In future I will double check dates with everyone to make sure. Thank you all so much for your advice. I had no idea what to do. xxx

-- Lizzie

I will be sending you positive thoughts! I am so glad for you that Jennifer could give such amazing advice
on how to save your work. I am also looking forward to hearing how well this technique works out for you!

-- Diane, South Eastern Connecticut, http://www.facebook.com/bellacakesandconfections

I’m hoping the fact that the weather here is quite cold at the minute and April isn’t known to be too warm or humid either will help. I have my contingency plan should the worst happen but I’m hoping for the best and will let you all know how I get on. It’s bound to be worth a try considering that I would have been throwing it in the bin otherwise? x

-- Lizzie

And thank you for your lovely comment about my cakes Diane. I have seen yours and they are amazing. I can only hope one day I’ll be as good as you, Jennifer and creative cakes. x

-- Lizzie

I hope it works well for you as it is an educated guess. Please make sure you come back around in a month and let us know how it goes. And your cakes are lovely BTW – I especially like your figures – mine always look wonky, which is why I don’t do them very often!! :)

-- Jenniffer White, Cup a Dee Cakes

I’m completely bowled over that you like my cakes Jennifer. :D I’ll definitely give you and update in a month’s time and let you know how everything goes. :)

-- Lizzie

The time has finally come to take the cake out of the freezer. I’ll report back on Saturday to let you know how it goes. Wish me luck. x

-- Lizzie

I have been thinking of you! Wishing you Luck! :-)

-- Diane, South Eastern Connecticut, http://www.facebook.com/bellacakesandconfections

I was just wondering about you the other night. I am keeping my fingers crossed that things go perfectly!

-- Jenniffer White, Cup a Dee Cakes

Twenty four hours in and I’m cautiously optimistic. There has been absolutely no bleeding of colour and the outer edges of the cake are dry. I did have a bit of an anxiety attack last night at the rate the fondant was drying (ie very slowly) but it’s much dryer this morning. I’m hoping all the moisture will be gone by tomorrow morning and will report back again then. Thanks for your support. x

-- Lizzie

So glad its working out! Sounds like you are in the clear!

-- Diane, South Eastern Connecticut, http://www.facebook.com/bellacakesandconfections

The latest on the cake is that it is pretty much dry now but there is a slight change in texture of the fondant. It’s unnoticeable on the areas of white fondant but it is noticeable on the black fondant. It’s basically where small bubbles of condensation formed and then dried. I think I’ll get away with it on this cake since it’s shaped like a book and it just makes it look like there is some texture on the cover, even that it is deliberate. It’s not ideal and it bothers me that it isn’t exactly the way I want it to be but I’ve done my best. Thanks for all your help ladies. I’ll be very careful about double checking dates in future, even though this one wasn’t my mistake. x

-- Lizzie