Torting before freezing???
Hi all I was wondering if I leveled and torted a cooled cake prior to freezing would it dry out since I exposed the inside of the cake? Does anyone have any experience with this? Do you find this to NOT be the case as long as the cake is wrapped well or is it better to leave the torting until after freezing and it had thawed? The main reason i ask this is because i line to use the wire i have to tort a cake so that i know they are level and even sizes but if i left it until after freezing then the wire may not be strong enough and i would have to use a knife which i am not great at and i find causes a lot of crumbs.
Any other tips and tricks much appreciated
3 Replies
How long are you wanting to freeze them? If it’s only a few days, I think they’ll be fine. I freeze a few hours to overnight and then torte. I let them thaw from the freezer as I make up my fillings or buttercream, by then, the centers aren’t frozen solid. Depending on the type of cakes, most cakes will thaw to torte within 30min to an hour. Mudcakes have been the exception to that rule for me – they’re so dense it takes hours for them to thaw for me to torte, so I don’t freeze them. :) If you were going to torte and then freeze, I would wrap in 2 layers of saran wrap and then a layer of heavy freezer foil to give you protection against drying out. Hope this helps!
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Thank you SB. Some great info. Much appreciated :)
You’re welcome – hope it helps and works out for you!
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