Welcome to the Cake Decorators Q&A

If time is short is it ok to fill and crumb coat a Victoria sandwich cake then freeze it, Do I put it in a box then wrap in clingfilm ?

Thank you.

Hi nicky223

Personally I never freeze victoria sandwich cake because it doesn’t always feel freshly baked. Is it Mrs Jones’ vanilla cake recipe that you are intending to use? If it is, please take a peek at the following thread to see her comment in a previous question:

Mrs Jones deep vanilla sponge

I know many people do fill, crumbcoat and freeze. If you’d like to do it, I would recommend you try it on a small trial cake for yourself and decide whether you feel the quality and texture is acceptable.

Hope the link will be helpful.

Edit: To the second part of your question …. yes, if you decide to freeze the cake, cling wrap it in several layers, place it in the cake box to further protect it and defrost with cling on. This helps to keep the cake moist once it is defrosted.

Thank you, I will have a think about it, actually it’s the HD sponge cake, that I make using McDougalls supreme flour and their recipe, I have been making it for a long time and freezing it but never filled and crumb coated, .Thank you for your advice.

nicky223

If you’ve already been freezing it and find the texture to be acceptable, it can be filled and crumb coated. Freezing will not degrade the filling and masking. I was more concerned about the sponge. I freeze maderia cake successfully so I guess a high density sponge would be structurally robust enough without compromise.
Both buttercream and ganache take on the smells and tastes of other foods very quickly so it’s advisable to keep your cake well away from anything with strong or funky aromas. 🙂