Can you fondant a frozen cake

Tip instead of leveling off the domes of your cake- take a pretty damp paper towel wring out and fold close to width of cake pan wrap that in aluminum foil and wrap around cake pan when you bake it.

This helps disperse the heat so you dont end up with the dome and the cake is a lot more even consistency. Read- yummy! Learned this trick from Preppy Kitchen. Try it out!

Love, Dani. It adds another step to the process to create them, but the results are practically professional! Hai Lisa.. Is it okay if I wait for my cake to get cool,level it and put in the freezer?

How long have you frozen your cakes for? Can you freeze them up to a month and they still turn out good? I always freeze my cake before decorating… my problem is, my icing bulge between layers….. I had stacked and crumb coated a cake for a charity auction when I found out the date had been changed.

I had to freeze the cake already crumbcoated. Is there any way to lessen condensation when I thaw it? Would I wrap them in clear plastic and foil and put in freezer just like that, or do I put them on cardboard before wrapping?

When do I level them? Do I have to put cream cheese frosting in fridge before using to frost and decorate cake? Thank you for your response in advance! I have always wrapped my cakes in plastic wrap and then in foil and put them in the freezer. I just use plastic wrap and foil. After they thaw completely, level them and decorate them with frosting just as I would if I had just baked them a few hours before. I strongly suggest you ask a professional cake decorator.

Personally, I would not add the simple syrup before I freeze my cakes. It is so much moisture I think it can end badly. Your email address will not be published. Notify me via e-mail if anyone answers my comment.

I am The Bearfoot Baker and I want to show you how to create fun and exciting things in the comfort of your own kitchen. I hope you find things that inspire your love of baking and inspire your creativity! Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Cake Release Recipe. Bird Nest Cupcakes with Robin Eggs. Lisa — November 2, pm Reply.

Hi Diane, For fondant you can do the same thing except apply a thicker coat of buttercream icing when you dirty ice it. Diane — November 2, pm Reply. Lisa — November 3, am. Can anyone eles out there answer this question for Deb? Tracie — October 19, am. Petronia Parker — November 19, pm Reply. Lisa — December 10, am Reply.

Hi Petronia, You can freeze a cake for up to 3 months as long as you wrap it and store it correctly. Marita — December 13, am. What is the shortest time to freeze a cake before decorating it?

Lisa — December 13, pm. Happy baking! Monica — September 6, am Reply. Lisa — October 3, pm Reply. Megan — January 7, am Reply. Lisa — January 7, pm Reply. Hi Megan, I sure hope you share a picture of your donut cake with us! Lisa — February 27, am Reply. Jen — February 29, am Reply. Kirsty Jones — February 29, pm Reply. Lisa — March 2, am Reply. Hi Kristy, Remove the cakes from the pans and wrap them in plastic wrap.

Becky — February 29, pm Reply. Lisa — March 1, am Reply. Michelle — March 18, am Reply. Jenn — July 11, am Reply. Lisa Snyder — July 20, pm Reply. Thank you for your comment, Jenn. I hope this helps everyone when they decorate cakes! Bear hugs, Lisa. I would love to see you amazing cakes! Sonja — February 20, pm Reply. Lisa — March 6, pm Reply. Rebekah — October 9, am Reply. Mindy Herrmann — August 11, pm Reply. Donna giblin — February 29, pm Reply. That is an awesome tip Donna!

Do you place it in an airtight container before freezing it? Thanks for the advice Donna. You somehow have made me want a carrot cake! Myra Aguda — November 2, pm Reply. Sarah — March 1, am Reply. Sue — March 1, am Reply. Myra Aguda — November 2, pm. Suman Jolly — March 19, am Reply. Thank you so much for sharing your knowledge with us…. Got things clear now? Leonor — March 30, pm Reply. Lisa — March 30, pm Reply. You are very welcome Leonor!

Let me know if you need anything! Nev — April 8, pm Reply. Lisa — April 11, pm Reply. I hope your cakes turned out well. Email me if you need anything! Roberta Standish — April 11, pm Reply.

Dancer — April 15, am Reply. Zane Blane — November 10, am Reply. Kimberly W. Lisa — April 28, am Reply. Hi Kimberly, Sorry it took me so long to respond. Keep in mind that I am not a professional decorator but this is what works for me: When should I take out to thaw?

Andrea — April 28, pm Reply. Lisa — April 28, pm Reply. Tashma — May 4, pm Reply. Lisa — May 10, pm Reply. Stacey — May 5, am Reply. Lisa — May 6, pm Reply. Hi Stacey, Simple syrup is wonderful! Use it wisely and remember less is more. Stacey — May 6, pm Reply. Mandy Stanley — May 31, pm Reply. Lisa — June 2, am Reply.

Lisa — June 3, pm Reply. Anna — June 19, am Reply. Lisa — July 18, pm Reply. Jenni — July 7, pm Reply. Lisa — August 5, am Reply.

I wish I could help more but I want you to get help from a cake expert who makes cakes daily. Rachel Mendonce — July 28, pm Reply. Hey Lisa, Can you use the cake release on stainless steels pans?

Claudipop — August 16, am Reply. Thanks for a really good article. I like to freeze my cakes and have always had great results. Lisa — August 23, am Reply. Yael Cohen — August 22, am Reply. Then decorate as usual with your fondant. Kikib — August 22, pm Reply. Lisa — August 24, pm Reply. Hi Kikib, Sorry because this is kind of a repeat answer to a question already asked by Yael.

I hope this helps! Niki hulse — August 24, pm Reply. Hi Niki, It will be alright to place the cakes in the plastic wrap on the counter overnight or you can go ahead and leave them in the fridge.

Niki Hulse — August 25, am Reply. Lisa — August 25, am Reply. Hi Niki, Just call them and see what they suggest. Is the cake covered in fondant or buttercream? Ruth — August 29, am Reply. Lisa — August 29, am Reply. Hi Ruth, Condensation is the process in which water vapor turns from a gas to a liquid. Jessica Walker — November 18, pm Reply.

Hi Jessica, Somehow your comment ended up in my spam box. So sorry about that. Again, sorry your comment ended up in my spam box.

Kiara — November 28, pm Reply. Would this work the same with different flavored cakes? Like would there be a difference? Hope this helps, Lisa. Philippa — November 30, am Reply. Hi Philippa, Always start with a good cake recipe and use quality ingredients. Here are the steps to follow: Bake a cake and let it cool completely. Hugs, Lisa.

Lisa — December 13, pm Reply. Hi Jennifer, How tall was your cake? Let me know if you need anything. Azinta — February 10, am Reply. Lisa — February 10, am Reply. Mary — February 26, pm Reply. Lisa — March 4, pm Reply. Hi Mary, I am not a professional cake decorator. I hope this helps, Lisa. Hi Lisa, I have been asked to bake my friends Wedding Cake I can bake but have never attempted anything this big. The fruit cake will be covered with marzipan and fondant and the chocolate will be covered with ganache and fondant I am very nerous about covering with ganache but its a challenge right.

Mary — March 14, am Reply. Roni Van Gulick — March 21, pm Reply. Hi Lisa, If I have to cut my cakes in half should I do that before freezing them? Priya — April 9, am Reply. Hi, I like your way of explaining things on how to bake a cake. Thank You In Advance!

Marlene Leblanc — April 9, am Reply. Diana — May 2, pm Reply. Has anyone used the crumbcoat spray Wilton puts out, did it work? Cate — May 2, pm Reply. Roxanne — May 12, pm Reply. Lisa — May 13, am Reply. Suzanne — June 25, pm Reply. Sophe — July 16, pm Reply. Janet — August 11, am Reply. Mariana — August 30, am Reply.

Peggy will not be able to continue with the Question and Answer pages in the future. She thanks you for all your interesting questions. It seemed dry and weak. Do you have any suggestions? We tried putting it in the microwave for a few seconds, but it did not seem to help with the rolling part.

When we tried to lift it off the table it immediately tore. There are 10 ounce bags and 16 ounce bags AND are the marshmallows fresh in the bag? If they look dry, pass and look for another bag.

Did you use all of the Crisco shortening? You can even use a bit up to 2 tablespoons more if you need to. That helps with the stretching issue if you live in a dry atmosphere. I tried your MM fondant recipe for the first first time for any fondant and thought I had made it properly.

It stretched and did not tear but when I put it on the cake I had some issues. It came apart at the edge of the cake in one spot and it seemed to just slide down the sides of the cake. Also the decoration I made showed some cracks the next day. Could the cake problem be caused by the fondant being too thick? Also my layers seemed to slide to one side? Any suggestions on keeping the thing together?

Thanks for any advice you can provide. That sounds like the fondant was not kneaded enough and not enough Crisco was used. Add a teaspoon of Crisco more and you should be fine after a good kneading. These 2 things make me think that possibly the cake was not thoroughly cooled. When you use icing as a filling and the cakes are even the tiniest bit warm, the Buttercream will melt and slide. The fact that the sliding happened inside the cake and outside the cake is a bell ringer for me.

Fortunately this problem is easy to fix and stress free. Whenever I make the MM fondant and try to cover the cake, it cracks and breaks — — what am I doing wrong? Add a bit more water and then a bit more Crisco. When your face is dry you add water a moisturizer and a night cream to hold the moisture in. Fondant is the same way, it is the skin of the cake. It needs both the water and the vegetable shortening. Try this. Add an additional tablespoon of water and knead.

Rub a tablespoon of Crisco on to your hands and knead that in thoroughly. You might need to add another tablespoon of water and or Crisco to get the job done right. The MMFondant recipe is not sacred. You need to tweak it to get it right for you. Different weather atmospheres and products have different levels of moisture.

You need to adjust your recipes to accommodate that problem. I have never seen any recipe that is absolutely correct for everyone, as it is written. Every recipe needs to be adjusted to weather, altitude and the products that are being used. I have not seen any instructions for covering a ball shape — do you have any tips for this?

I was going to use the Wilton rolled fondant, but then found your MMF recipe and want to try it. It always turns out moist and makes it so I do not have to spend an entire day in the kitchen before his party. I usually place the cake back in the freezer after I frost it the day before the party.

Obviously, from what I have read, freezing fondant is not recommended, so I planned to leave the cake out after I place the fondant on it. However, I am concerned that placing fondant on a frozen cake may create a problem as the cake thaws. Does this make sense? I am trying to use my time wisely a three year old and a 15 month old make it a little hard to concentrate and make a cake that tastes as well as it looks.

Any tips or suggestions you have would be greatly appreciated! Thanks so much for sharing you wisdom. It has given me the courage to try something new. ANSWER: One fondant covering trick you might try is to take your cake and cake board off the turntable and put it on a large coffee can on the counter. Roll out your fondant a bit thicker and about 2 inches larger than needed.

Buttercream your cake, and then place your fondant over the suspended cake. This will allow the fondant to stretch and go past the bottom of the cake and drape in the air. The area that has the tendency to fold and ripple should now be floating in the air below the cake. Trim off the excess fondant for ease of handling.

You will no doubt have to retrim the fondant before decorating. Go to the opposite side and gently press until the fondant is attached and work your way around the cake. In other words think of a clock face. Gently press the fondant in at 12, go to 6 and press, go to 9 and press, then go to 3 and press.

If necessary, go to between 12 and 3 and gently press then go to between 6 and 9 and press, etc. Go around as many times as you need to until all the ripples are blended in. You can move your cake on the cake board back to the turntable or decorate the cake sitting on top of the can.

If you leave it on the can, please be careful while you decorate. It can be very unstable. I also like to then place all the wrapped cake layers in an airtight container. This will keep the cake fresh for up for one month.

The first cake board should be the same size as the cake layers. Place that cake board on top of a cake board that is one size bigger. Having this larger cake board under your cake will allow you to move it in and out of the freezer during decorating without damaging the frosting.

I like the two piece Wilton cake boxes. Depending on the size of the box and the size of your larger cake board, you may be able to slide the cake into the box and see that the larger board fits nice and snug inside. If the cake board is smaller than the box, make sure to tape the sides of the cake board to the bottom of the box. Get my free cake decorating guide.

Sign Up Now. Buttercream Buttercream Dog Cake. Frosting The Best Vanilla Buttercream. Take the wrapper off your cake when you take it out of the freezer.

Defrost your cake in a cool, dry area near a fan or air conditioner if you live in a humid area to prevent the fondant from melting. Make sure your plastic wrap is touching the fondant so the plastic absorbs the condensation while the cake defrosts, otherwise the fondant will become watery. Allison Boelcke graduated from Indiana University with a bachelor's in English and a minor in psychology.

She worked in print journalism for three years before deciding to pursue Internet writing. She is now a contributing web writer for Demand Studios and Conjecture Corporation.