Are you a fan of sweets? If so, of course you agree that there is nothing more tempting than a line of various cream-covered cakes sold at super cheap prices. Regret comes when you already buy cake pans which of course will not be eaten overnight. Throwing it away is certainly not a wise move. But if it is stored, who can guarantee the quality will remain good in the future? If this problem occurs, freezing the cakes is the easiest way that you should try. By freezing it, the aroma, taste, and texture of the cake will be maintained for a long time. Whenever you want to eat it, you just take it out of the freezer and thaw it for a while. Read on for this article to find out how to freeze cakes properly so that the quality is maintained for months.
Step
Method 1 of 2: Freezing Unfrozen Cakes
Step 1. Allow the cake to cool completely
Before freezing, freshly baked cakes should be left at room temperature for three hours or until the steam is gone. Touch the cake with the palm of your hand to check the temperature.
Skip this process if you bought the cake at the store. Store-made cakes are usually refrigerated before serving, so you can freeze them as soon as you get home
Step 2. Understand the type of cake you are going to freeze
One of the factors that affect the cake freezing process is the fat content it contains. Cakes that do not contain fat from milk and its derivatives will not freeze properly if stored in the freezer.
Step 3. Choose the right type of wrapping
To protect the cake from the condensation process that occurs in the freezer, wrap the cake tightly with plastic wrap or aluminum foil so that the taste and texture are maintained for a long time.
- Plastic wrap: although easy to use and able to maintain the quality of the cake for a long time, plastic wrap is less effective at preventing the entry of air and liquid from the outside. Therefore, make sure you wrap the cake in layers of plastic wrap before putting it in the freezer.
- Aluminum foil: this is the best choice for protecting your cake from exposure to light, liquids and bacteria. Unfortunately, aluminum foil is very easy to tear.
- It's a good idea to place the cake that has been wrapped in plastic wrap or aluminum foil on a baking sheet to prevent the cake from colliding with other items in your freezer. Cakes stored in metal cans will also avoid air contamination, liquids, and unpleasant odors from other foodstuffs in your freezer.
Step 4. Spread a sheet of wrapping of your choice on the kitchen counter
Remove the cake pan from the oven, let it sit for a while until the steam is gone. After that, invert the cake pan onto the container/wrapper of your choice. The cooled cake should come off the pan easily.
- If you're having trouble removing the cake from the pan, first trim the edges of the pan with a sharp knife. Be careful not to damage the texture of the cake.
- Skip this process once you have removed the cake from the pan.
Step 5. Wrap the cake tightly until no air gets in
Step 6. Put the wrapped cake in the freezer; make sure your freezer has enough space to store the cake
Do not pile the cake on top of other ingredients or vice versa because it can change the shape and texture of the cake. Also, don't place the cake near other foods that have a strong aroma (such as seafood) because it can affect the taste of the cake and reduce its deliciousness.
For a more delicious cake smell and taste, it's a good idea to clean your freezer first
Step 7. Pay attention to the storage time of the cake
Basically, the process of freezing the cake aims to trap the liquid in the freshly baked cake so that the texture remains moist until it's time to serve. However, if stored for more than two months, the texture of the cake will turn dry and crumbly. The taste will begin to change if stored for more than four months.
When you want to serve, remove the cake from the freezer, let stand at room temperature for 40 minutes or until the cake is completely softened. Your delicious cake is ready to be decorated with various frostings
Method 2 of 2: Freezing Frosted Cake
Step 1. Allow the cake to cool completely
Before freezing, freshly baked cakes should be left at room temperature for three hours or until the steam is gone. Touch the cake with the palm of your hand to check the temperature.
Skip this process if you bought the cake at the store. Store-made cakes are usually refrigerated before serving, so you can freeze them as soon as you get home
Step 2. Understand the type of cake you are going to freeze
One of the factors that affect the cake freezing process is the fat content it contains. Pastries that do not contain fat from milk and its derivatives will not freeze properly if stored in the freezer.
Step 3. Make sure your freezer has enough space to store the cake
Cakes can easily absorb flavors and aromas from other foods. Therefore, do not stack them on top of other foodstuffs or place them near strong-smelling foods.
Frosted cakes usually require more storage space
Step 4. Place the cake on the baking sheet (don't wrap it yet
), then store for 4 hours in the freezer.
Step 5. After 4 hours, remove the cake from the freezer
Spread a sheet of aluminum foil on the kitchen counter, making sure that the entire cake is properly wrapped.
Step 6. Wrap your cake
Make sure the aluminum foil is able to wrap around the entire cake without damaging the shape and texture of the cake frosting.
Step 7. Wrap your cake one more time
It's a good idea to wrap the cake twice or more to maintain its shape and texture, as well as protect it from contaminating odors from other foodstuffs in your freezer.
Step 8. Once wrapped, store the cake in an airtight container such as Tupperware
Cake ready to freeze..
Step 9. Pay attention to the storage time of the cake
Basically, the process of freezing the cake aims to trap the liquid in the freshly baked cake so that the texture remains moist until it's time to serve. However, if stored for more than two months, the texture of the cake will turn dry and crumbly. The taste will begin to change if stored for more than four months.
Tips
- Freeze the remaining cake. Although the shape is no longer beautiful, you can turn leftover cakes into other delicious desserts such as trifle or tiramisu.
- It's best to freeze the cake in small pieces. Every time you want to eat it, all you have to do is thaw one or two pieces of cake and keep the rest in the freezer.
- Frozen cakes are easier to shape or coat with various creams / icings.
- You can also freeze the sponge cake.
- To be more practical, try applying the principle of self-service to guests who come to your home. Freeze the cake in ready-to-eat pieces and let them know they can pick it up themselves whenever they want. Stick a note with instructions on your refrigerator door.
- Make sure the cake's steam is completely gone before freezing it.
Warning
- Apart from lemons, fruit toppings are not suitable for freezing.
- Cakes that are low in fat/oil will not freeze well.
