Freezing cakes is a life saver for bakers! Whether you have a last minute cake or just want to save some time, it is the perfect way to keep your creations fresh for longer. But how do you do this without ending up with a dry cake or a collapsed cake? In this blog we will walk you through the process step by step and answer frequently asked questions such as: when to freeze, how to proceed with ganache and using a cake box in the freezer.

The Basic Process of Freezing a Cake: The Steps

Step 1: Baking and cooling

After baking, let the cake cool completely on a wire rack. This is essential! If you freeze a warm cake, you will create condensation in the packaging, which can lead to a soggy texture. The golden rule: make sure the cake is at room temperature before you continue.

Step 2: Crumb coating

A crumb coat is like a blanket for your cake: it protects it from crumbs and keeps the cake stable when you continue decorating it. This thin layer of buttercream is not only useful when decorating, but also forms an extra barrier when you freeze the cake. Make sure the crumb coat has hardened properly (you can put it in the fridge for a while) before you continue with the next step.

Step 3: Lubricate and freeze

Now you can choose to completely cover the cake with buttercream or ganache before freezing it. If you want to decorate the cake further (with fondant, flowers or other toppings), it is useful to freeze the cake after this step and finish it later. Do you want the cake to be completely finished? Then you can even freeze a decorated cake! Please note that some decorations, such as sugar flowers or delicate details, are better added after thawing.

Tip: Wrap the cake tightly in plastic wrap to prevent freezer burn. Make sure that no air can get to the cake, as this can affect the taste and texture.

Which phases are suitable for freezing a cake?

You can decide to freeze the cake at different times. It depends on your planning and the end result you want. Here are three options:

1. After Baking, Before Decorating: Perfect for working ahead. The cake is baked but not yet coated or decorated. Wrap each layer individually in plastic wrap and place in the freezer.
2. After crumb coating: This is useful if you want to finish the cake later. The crumb coating protects the cake, so you can freeze it safely.
3. After finishing: If you have already finished the cake completely (with buttercream or ganache) and you want to serve it later, you can also freeze the cake in its entirety.

What if you work with ganache?

Ganache can be a little tricky when it comes to freezing. Since it’s made of chocolate and cream, the texture can change as it thaws. But don’t worry, with the right approach, you can still freeze a perfect ganache cake.

Here's how you do it:

• Let the ganache harden completely before freezing the cake. This will give it a stable base.
• Use plastic wrap here too to wrap the cake well. Make sure the wrap touches the ganache so that no air can get in.
• After defrosting, let the cake come back to room temperature. Try not to rush defrosting in the microwave or oven, this can ruin the texture of the ganache.

Pro tip:

A cake with ganache can sometimes look shinier after freezing. Don't worry, that's normal! You can reduce the effect by letting the cake thaw in a cool place instead of at room temperature.

How do you freeze a cake without losing flavor or texture?

Nobody wants a cake that loses its flavor after freezing, right? Here are a few tips to make sure your cake stays just as delicious after freezing:

1. Wrap tightly in plastic wrap: This prevents freezer burn and helps the cake retain its moisture.
2. Add extra filling: Cakes can sometimes dry out a little in the freezer, so an extra layer of buttercream or ganache between the layers can help retain moisture.
3. Defrost slowly: Let the cake defrost in the refrigerator before bringing it to room temperature. This prevents condensation from forming too quickly, which can change the texture.

Can a cake box be used in the freezer?

Yes, a cake box can definitely be used in the freezer! It is even a handy way to give your cake extra protection. But be careful: not all cake boxes are equally suitable for this purpose.

What should you pay attention to?

• Use a sturdy cardboard cake box, like the cake boxes in our webshop . These hold the shape of the cake well and protect it from knocks in the freezer.
• Make sure the cake is already wrapped in plastic wrap before you put it in the box. The box helps to keep the cake from getting damaged, but it doesn't provide the insulation needed to prevent freezer burn.
• Tip: Combine your cake box with a cake board for extra strength, especially if you are freezing a high or heavy cake. Preferably choose a cake board made of mdf with a foil layer , so that no moisture can penetrate the cardboard when defrosting!

One last tip!

Use a marker to write the date on the package or box. Cakes can stay in the freezer for up to three months without deterioration, but after a while it can be hard to remember exactly how long it’s been there. Adding a date will prevent you from being surprised with a cake that may not be as fresh as you’d hoped.

Conclusion

Whether you want to freeze a cake with buttercream, ganache, or even a fully decorated cake, it’s all possible – as long as you follow a few simple steps. With the right packaging and freezing techniques, your cake will stay fresh, tasty, and perfectly textured. And don’t forget: a cake box in the freezer is your best friend!

So, now you are ready to freeze your cakes stress-free and put a beautiful fresh pastry on the table at any time! Do you still need a good cake box or cake board ? Then quickly take a look in our webshop for all packaging options that keep your creations safe, even in the freezer!