Does freezing cakes make them dry?
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- čas přidán 9. 07. 2024
- What happens when you freeze cake layers? Are they just as good as fresh? Let's do some experiments and see whether this technique is worth doing when baking your layer cakes.
If you also want to make my sprinkle cake, it's in my Cakeculator on my website:
cakeculator.sugarologie.com
TIMESTAMPS:
00:00 Intro
00:27 What cake I will test
01:02 Storage types I will test
01:43 How I will assess each cake
03:59 Results of the different storage types
05:50 Thoughts on keeping cakes in the freezer
06:13 Thoughts on keeping cakes in the fridge
07:25 My cake assembly process
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As a cake decorator and instructor - I tell my students to bake their cakes a week or so ahead of time, wrap them well and freeze them especially if they're going to torte the layers. Get all the frostings made and colored the day before decorating and spend your decorating day just decorating with no pressure - just have fun. But I've never had any problems with freezing cakes short term with the taste or texture. And I do love your channel by the way! You're like the Alton Brown of pastry! Love it!
That's such excellent advice 🥰
Is it possible for butter and chiffon cake too?
@@ninalatanna4130 Definitely butter cakes, work beautifully. Chiffon cakes work well too but you have to invert your cakes when cooling, like an angel food cake. It keeps air in them and from deflating.
I'm new to cake decorating and my main fear is getting the how to store premade frosting. Also, what's the best way to get the frozen frosting to where you can use it to frost your Cake?
A
The general public doesn't realize it but many, many bakeries do freeze cakes. Not so much for long-term storage but to get the layers to firm up so you can continue decorating. The level of dryness is simply not noticeable. Thanks for doing this experiment!
It's true! I used to work in a restaurant and we would make big batches and then freeze the cakes. Take out the about a good number each time for service and microwave it when it need to be served
Yup. Many bakeries does that especially for chain store bakeries.
I actually prefer freezing with the chocolate cake recipe I use to using it fresh. It adds a nice fudgey-ness to it and i always get complimented on it! : )
Isn't it so good? That's actually the best one to do esp if it's an oil based cake bc that contributes to that fudginess 🤎
Like you I wrap shortly after they come out of the oven, but I triple wrap in plastic, never had a problem with dry or stale cakes…also it might be worth mentioning that commercial bakeries freeze cakes all the time…Costco, Kroger, wal-mart…all of them…
've never worked in a commercial bakery but I've heard this so many times! It's funny that it still doesn't convince people and they have no idea how many cakes they've eaten have been previously frozen. But I'm glad we have the same process 🥰
@@Sugarologie I’ve never worked in a comment bakery either but I think that they freeze their cakes is common knowledge…I enjoy your channel…keep on caking…🥰
I have worked in both commercial and independent bakeries and they both freeze their cakes! Freezing the cakes in my experience actually makes them more moist.
@@Leena312 In my experience it definitely makes them firmer and easier to work with. I strongly prefer frosting a previously frozen cake.
@@Sugarologie it's true. When we go to restaurants we are always eating cake that was baked in advance! People need to think from a business standpoint, if a restaurant is very busy with many foods on the menu they do not have time to bake on the day, they have to bake in advance
I appreciate your content. Very different than the usual baking videos. Yours add another layer of knowledge. A joy to watch.
That’s so nice ♥️♥️♥️ thank you
Right? SO Educational! I love the scientific background info that some cooking/baking creators incorporate.
I am just so impressed with your technical knowledge and persistent drive to problem solve. Plus, you present the information with much clarity so that your audience can understand. I think you would make an excellent medical doctor who would strive to find the best way to help your patients. That said, I am so glad to have found your baking channel and hope it continues to grow. Best wishes.❤
Every high-end bakery I ever worked at made the sponge (the cake part) & froze it until needed. Whole Foods bakes the sponges or "cake bases" in central bake houses & sends them frozen to the stores to be finished. Some fine bakeries even freeze the buttercream-coated cakes, and then thaw them out as needed and put the borders/decoration on. Slicing a cake while still partially frozen is much easier.
I always freeze cakes! I double wrap in plastic wrap and then into a ziplock bag. I’ve had cakes in the freezer for more than 8 months that can’t really be distinguished from fresh. I’ve never wrapped warm tho; always waited for them to cool, so I am eager to try your tip of wrapping them warm.
Thank you so much for doing this experiment. I love the fact that you considered different variables which would affect a cake's moisture content ~ enjoyability. I look forward to seeing more educational content!
What an informative video! You mentioned once that you might create a video that discussed freezing cakes, but I had no idea it would be this thorough. Thank you! ♥
Aww you're welcome. I can research things until the end of the earth... haha I have to tell myself to stop so I can actually publish something helpful :)
I’m so glad I found your channel your incredibly smart and I really appreciate the time you take to answer all the questions we all ask but have not taken the time to test ourselves.
So glad you did test with a confetti cake because that is exactly what I am baking and debating on making ahead or night before. You definitely answered my questions on that and simply syrup.. when to use. Thank you! Your videos are phenomenal!
You are my favorite cake scientist!!! Thank you so much for such fun and useful info!! I was about to do this experiment, and I am glad you had it done so well!!
You're incredible! Love your videos. I love understanding why things are the way there are!
Amazing analysis. Great job on explaining the info. Love this video.
Glad you enjoyed it!
I’m planning on making my own cutting cake for my wedding so I’m doing a bunch of research on baking and decorating and your videos are so great for baking research and I used your cakeculator for my recipe
I loved everything about this video!!! 🥰🙌 Thank you! All the cakes looked delicious!! I also freeze my cake layers. When I first started baking I assumed they would be stale and not tasting right but when I finally tried they were great and work so much better to frost and stack when they've been frozen. I would love to keep seeing all the videos you make! So keep making them! 🙃
I know it's scary right? Like you don't want to waste time and money and ingredients on something that seems risky like freezing a cake. Plus I always worry that people will secretly think my stuff tastes bad. I happy to do these vids and I'm glad they helped 🥰🥰
Fantastic video! Thank you! Making a cake for my mom's 80th bday next week and was wondering how I could do all the preparation for the party + a cake! Sugarology to rescue. After watching your video, I am going to make the cake base this weekend and freeze it. 😊
EXCELLENT VIDEO.... as Always.
Thank you for all you do...
Thanks so much for this very helpful video!
Thanks for this video! I LOVE your color choices to mark the various cakes. Especially blue for the long-term freeze. Just what I would have chosen.
I pull straight out of oven, dump out cake, wrap in plastic right aways, 2× s at least. This traps in all the steam. When I thaw and decorate, no always do a simple syrup. And have everyone saying it's the best cake they have ever had.
When bored I will coo-kup some basic cakes, that I get a lot of orders for, and freeze them. This allows me to take last minute orders. While still serving an amazing cake.
I do love watching the scientific side of baking. If you can understand the basics, it allows you to come up with Substitutes if needed
Do you need to use cake flour? Or can you get away with all purpose flour. It's so much cheaper!
Great comparison. Thank you for your time and knowledge
As an experiment I recently made a cake completely from scratch a month in advance and brought it to an event. I put nothing but a simple glaze on it the day I served it. I told everyone it was made the night before. The compliments I received blew me away.
I was told by multiple people it was one of the best chocolate cakes they had eaten. The cake was gone in less than 15 minutes. Not a single bite wasted. People were asking for seconds.
I did this unscientific experiment to see if I could bake, freeze and thaw, then glaze a cake so well no one would be able to detect it was actually done a month earlier.
Mission accomplished.
And they still don't know and that's fine. What I cared about was did they love it? ❤️❤️❤️❤️.
Thank you. I learned from you a lot❤️
Love this video and the experiment. I have thought about doing an experiment like this...because I wondered about freshness / quality after freezing. I too, have been freezing and wrapping my cakes for years, I always add sugar syrup when it comes time to assemble the cake.
I’m just going to start calling you Adriana Brown!! I learned about the starch retrogradation in the one Intro to Pastry Arts - Chef swore by freezer everything from pie crusts to sandwich bread.
The ultimate compliment. He's been an inspiration for years... I watched him before I even decided I wanted to study science! :)
Thanks for showing us how to keep cakes 🍰 moist and not dry. Incredible idea I hope you have a good weekend and Happy Holidays.
Happy Holidays 🥰
Very informative. Thank you!
Thank you so much for the info! I love your channel 😊 Do you think cupcakes would have the same results or would they dry out quicker due to their size?
Thank you for this. I love your channel because I love to know the chemistry behind cooking and especially baking. My biggest question always use to be what is it that makes a chocolate chip cookie either cakey, chewy, or crisp? What is it that I change in the recipe that creates the same cookie to turn out so different? And how can I control that? Your channel gives me the answers to those questions, so thank you. I look forward to seeing your next video. Dee☺️
Thank you so much for this video!! It was really helpful for a homemaker like myself!! Was also very reassured that the cake layers I just popped in the freezer will turn out well for my wedding 😂
Awww congratulations and you made your own wedding cake! You’re my hero!
Great information! Thank you! You said that you wrap the cakes while still warm. Do you put them in the freezer right away or do you cool them first?
I’ve had a cake that was frozen for over a year and it was noticeably drier but still as delicious and no change to the flavor. It was a chocolate cake with ganache frosting, so not sure if the same would hold true with a more delicate flavor profile.
It's getting really close to the holidays and I remember you making chocolate Bombs and you did amazing great job ❤❤❤🇨🇱🇨🇱
I know... gosh where did the year go? It seemed to be slow and fast at the same time for some reason. I'll try to get another vid on it up soon!
@@Sugarologie it's totally fine and I'll be here when you post it❤❤
I love your video's so much!!! I have studied chemistry, so I love a scientific explanation and experiment. It just sticks with me more than "rules". I wondered though, how cold is your freezer? We have two kinds of freezers in the Netherlands, At about -18 C or --4 C. I can imagine that might make a slight difference on the long term cakes.
What's the process of freezing cakes? Thank for your videos. They help! Also, I tried your chocolate cupcake recipe and it was truly amazing, along with you chocolate Swiss meringue buttercream. So good! Thank you!
How do you thaw your cakes?
Also if you wrap your cakes when they are still hot, do they get wet on the outside?
Thank you!
I ALWAYS freeze my cake layers, i find it keeps the moisture in the cake when it's wrapped up pretty much straight from the oven. Wrap in foil as soon as it's cool enough to handle then straight in the freezer.
Yes i want more detailed video plz
Thanks for this video. Can you decorate a frozen crumb coated cake or does it need to be totally defrosted first please?
QUESTION! lol do you refrigerate back and fourth when crumb coating and decorating? also how long to serve a cake after its been in the fridge?
I always thought you had to do it all in one sitting!
Your cake looks so moist, how do you keep the outer layer or crust of your cakes moist? I noticed a difference when I use butter on the pans vs shortening and flour. Is it something particular that you use or do?
I was taught to fully cool a cake before double wrapping in plastic; then in heavy duty foil for the freezer. I’m going to be brave and try wrapping while warm. Eek! Old habits die hard!
THANK YOU for all your videos Adriana!!! They are very comprehensive and answer a lot of questions. I do not know if you tackled this one yet, but is there a way of freezing creme patissiere? Would love to know your thoughts.
Hi Vincent-I have had success freezing creme pat that I made with flour instead of cornstarch. Cornstarch doesn’t freeze well at all. I also freeze bechamel sauce, when I’ve got milk approaching it’s exp date.
HI! Two questions. If I make and frost a cake (using Swiss or Italian Buttercream) the day before and store it in the fridge, does that affect the texture the next day? And secondly, I noticed you used cake strips in this video. Is that your standard practice? Thanks so much for these great videos.
I have no issues with freezing, actually makes cake really moist
Should you not wait til it cools down before wrapping? Wouldn’t it get soggy?
Hi! If I’m going to fill and frost a frozen cake, does it need to come to room temperature before assembling? Thank you!
I have question, how soon do you wrap them after coming out of the oven? Would the same method also work for items like banana breads?
I never have an issue with dry cakes when I let my cakes chill on the cooling racks for 2 hours without being wrapped. I always chill my cake layers. I find that the cakes “crumb” more if I do not.
I have a question about freezing wedding cakes...I'm a baker and cake artist of a little over 20 years and I've had SEVERAL of my clients tell me that they opted to freeze their top tier for anniversaries and the cakes, after being properly wrapped and placed in the deep freezer, they were still just as good as they were on the day of their wedding. I also understand that the large companies freeze and ship their cakes to location, and I've heard that they can be frozen for FAR LONGER than a few days. While I don't do this with my cake orders (I wrap and freeze for only a day or two), I wonder what the consensus is for the freshness of wedding cakes after a year???
Hello! Can you please make a video about sugar syrups on cakes what works best for different cakes ❤
Hi, i have a question, can we store cakes on air tight containers rather than cling wrap? And thank you for your videos they’re very helpful 💕
I have a question. So if im using a simple syrup do i...
1. remove from oven
2. Cool completly
3 add syrup
4 apply crumb coat
5.freeze
6 remove from freezer day of and immediately apply second coat?
Im making a semi naked cake. And do i put in the dowl rods before freezing? Or after?
Im sorry...im making my daughters wedding cake which I!)'ve never done.
You’re awesome
That pink cake is gorgeous..can we get the recipe?
I've never stored mine on the counter and my bake timeline is always the next day or 2. So thank you. I will definitely start using my counter!! The only slight confusion I have... you said the freezer ones are a bit more dry. But yes u did say only slightly. So I guess I'm just wondering/confused how that makes u want to use freezer even more now? I'm not against the freezer lol I'm for it. I've just not done it myself yet....like I said. My bakes are always the next day or 2. I've not needed to use the freezer yet for my casual baking life. Are you saying based on basically the post bake weights all being the same difference of roughly ~20g... that basically no matter the storage option...technically there isn't a huge difference in water loss? So just why not freeze for time convenience sake? Is that where the conclusion is coming from?
Yeah I’m sorry to was confusing - I def use the freezer more bc I bake my cakes sometimes a week ahead of time. If I know I’m going to use the cake within 48 hours, then I will wrap on keep it on my countertop.
But I used to be in general really hesitant to freeze my cakes - but I have no hesitations at all now.
And yeah if you were really nitpicky you may notice they are just a touch drier - but I have not ever had person say my frozen cakes were not fresh tasting. It’s weird - as bakers I think we are so self conscious about things and Uber sensitive but I do hope you try it, I think it you’ll be happy with the results
Refrigerating iced or frosted cakes insulates them to prevent moisture loss as can be the case with uniced cake layers.
I’m Jim’s wife, I’m a hobby baker and freeze my cakes like you do. But can you explain to me the purpose of the foil after wrapping in plastic?
It’s just an extra layer to trap air in. Foil is a little more rigid and I like it for long term freezes to keep the air in and the freezer smells out :)
Hi.. You mentioned you remove and wrap the cake after 10 minutes of cooling.. Which means the cake is still warm right.. My question is do you put the cakes in the freezer straight after wrapping them while it's still warm? or do you let it cool down completely in the wrapping then freeze? Thanks for the tips..
I was thinking the same thing
I was wondering this too
I also want to know if you place the cake directly in the freezer after wrapping. Or do you let them come to room temperature first after wrapping before you store them in the freezer?
Hi, for your recipes, is it ok to swap sour cream with Greek yogurt instead?
It depends on the recipe but for the most part like the chocolate and vanilla cake, it’s fine to do :)
Can you freeze chiffon cake?
Hi
Thank you for the information. Could you please help me with the baking process cuz everytime I bake my cake burns for some reason. Is there a particular way of baking?
Get an oven thermometer. Make sure that your oven is baking at the temperature you set it for. Test all four corners and the center - they may not read the same.
The thickness of your pans will also affect the bake time. Thinner or darker pans will take less time to bake. Make sure that the time you're baking is the one recommended for your pan size. If your pan is bigger, the bake time will need to be reduced. If your pan is smaller, the time will need to be extended, and you may need to adjust the temperature also.
Make sure that if you're using eggs that they are the recommended size. Using a different size will cause a difference in the moisture content of the cake, and will affect the baking time.
@@ji.ol.1490 thank you so much
I freeze my cakes too and they taste jusr fine.
Can we get this cake recipe please
Does this only work for certain cakes? I tried freezing Asian Bakery style chiffon cake and sponge cake and they were not fluffy and fresh after thawing. Can you please experience In a video please?
Do they have egg yolks in them? She mentioned that egg *yolks* are one of the things that help to keep cakes fresh in the freezer.
Hi!! Great video! Can we please discuss causations of mould in cakes? AWC, etc? I’m very nervous about cling-filming a still-warm cake, retaining some steam, etc? Any explanations regarding why this is ok (especially. if you can quell my fears regarding mould and AWC) would be really great!!
Thank you! 🤗🤗 xx
Mold will start to grow on a cake in two weeks at room temp. Freezing or refrigerating can stop this happening. Even putting a warm cake in the fridge or freezer does not encourage mold growth.
Hey Cheryl, cake for the most part are what's called intermediate moisture foods, which means they can grow mold. Temperature is the other factor, as they definitely like warmer environments. Mold is really everywhere and can get onto anything.
There's things we can add that decrease the water activity, such as sugars and salts, which make them a little less susceptible to mold growth. Most cakes already have high sugars and some salt already in the recipe.
I've never done the water activity calculations for my own cakes but just from personal experience my wrapped cakes have yet to develop mold. But I typically use them in about 2 days and if it's longer, I place them in the freezer until I do need them.
I'm just one person though and I'm not a food microbiologist, and I think if at any time you feel weird about keeping cakes on the counter you should def freeze them.
I haven't trusted the 3 mos. in the freezer..I prefer to not allow my bakes to be more than 2 months, also. I'm sure some recipes can do fine. A banana cake I loves, does quite well ..white cakes not so much.
I miss your Tik Tok Live 💕
Maybe I'll do another one soon! I'm so behind on filming so I'm trying to catch up!
Do you frosting your cakes right after they have been in the freezer? Which of the buttercream is your favorite?
Store bakeries freeze their cakes so I find these comments hilarious. I also bake and freeze my cake before decorating. I use a simple syrup before stacking and crumb coating.
So simple syrup is after freezing? Or before.
I also freeze my cake layers but let them thaw out in the fridge overnight. I think it's easier to frost when they are cold rather than room temperature. I hope I'm not ruining the cake at the last minute by the "fridge" period...
I think it’s has little effect overall… I was really surprised at how similar the cakes were, even from the fridge :)
Booze-filed cakes will outlive you. 😂
No ,fried rice is good because it absorbs oil dye to the loss of moisture. It needs it to be dry to get the proper texture. More like drying bread for french toast.
I had a pound cake frozen for over 6 months and when I took it out it was 100% edible, and tasted as if it was just made. No one knew before I said it was frozen for over 6 months. 🙄
Freezing is the pro-way. If your cakes get a freezer taste you need to discard your freezer contents, scrub that freezer clean clean clean and start over. Also clean under the freezer (pans) and vacuum the coils on the back.
I triple wrap and put that in a zipper style bag.
Lmao probably the same ppl who buy from a grocery store thinking it’s made the same day . Smh
Starbucks freezes their cake pops!
So how do u thaw your cakes?