Welcome to the Cake Decorators Q&A

Hi, looking for help, I’m due to make 2 birthday cakes for the 15th and 16 th of june, however I’m on holiday from monday 10th to friday 14th june would anybody advise making and freezing the cakes in advance, or freezing and then frosting and icing on return. Also any thoughts on freezing cupcakes do they really defrost as fresh as people say. Thanks in advance.

Hi Denice

It can be done either way, I prefer to freeze without filling. A ganache filling freezes fine and also butter cream but I like all mine to be freshly made. Wrap your cakes up in parchement paper, foil and cling film and place in the cake box to prevent any damage. Defrost in the wrapping to keep in moisture 24 hours before required. I’ve never successfully frozen cupcakes, the cake is fine but all the cases peel away. Other members who have frozen CCs can give better advice. x

Many thanks for this

Hi, I have frozen cupcakes many times and they taste exactly the same once defrosted. The cases never peel away. Don’t know if I’m just lucky but I just pack them in plastic boxes or bags and get them out on the day I need them.

Hi, do you freeze the cupcakes separately then put them into bags once they have frozen individually? How long do they take to defrost? Also with larger cakes, do you mean once cool, wrap in parchment, then foil on top, and then cling film on top of that? – again how long do they take to de-frost. I have also heard that if you double wrap in cling film they will keep for up to 3 or 4 days before icing? Help – got loads to do this week!!!xx

Hi annescakes1

I think norfolk freezes them all together in boxes and bags, not wrapping them individually, they defrost quite quickly because of size.
With the bigger cakes wrap them well if you’re freezing and take them out 24 hours before you need them. The amount of wrapping depends on how long they are to be frozen. I put lots of wrapping to prevent freezer burn and in a box to prevent any damage if they get bumped. x