Can You Freeze a Fondant Decorated Cake? Yes, you can! Following the step-by-step instructions, you can successfully freeze and thaw a fondant decorated cake without damaging the decorations.
Can You Freeze a Fondant Decorated Cake?
Yes, you can!! But up until a couple of months ago - I wasn't sure.
A couple of years ago when I was taking way too many orders, I found myself baking and freezing cakes ahead of time just so I could keep up with my workload. But those were either plain baked cakes or baked, filled & crumb-coated cakes... but never decorated cakes - especially fondant-covered.
But then I had an unusual situation come up back in July. One of my clients ordered a fondant covered/decorated cake for a specific date... then had to change the party to the next weekend... but forgot to tell me. Oops!
In addition to that, when I messaged to tell her her cake was ready for pickup (on the original weekend) she was out of town (actually, a couple of states away from home) and couldn't get the cake even if she wanted to. Ugh. I was frustrated. I hated to waste that cake - and the time I had invested in making it!
Plus I was completely booked the next weekend and knew I probably wouldn't have time to redo the cake for her then. So I took a chance and I decided to freeze a completely finished, fondant-covered cake.
Wrap in lots of plastic wrap!
I wrapped it up in four or five layers of heavy-duty plastic wrap (I buy mine at Sam's Club) then I stuck it in the freezer for 6 days. I read that some bakers also wrap it in foil over the plastic wrap, but I only used plastic wrap.
Thaw in the refrigerator first!
The night before the cake was to be picked up, I took it out of the freezer and put it in the refrigerator (still wrapped in plastic wrap). I left it there overnight - probably around 12-14 hours.
The next morning I set it out on the counter and I let it come up to room temperature. Again, I left the plastic wrap on.
As it started to warm up, condensation appeared on the outside of the plastic wrap, so I didn't touch it - I let it sit. Probably 6-8 hours later (late that afternoon/evening), I unwrapped it!
Note: the condensation had completely disappeared after around 3-4 hours, but that time will vary depending on your climate, temperature, and humidity!
And guess what? It held up beautifully!! It didn't even get sticky!! Although if it had, I suspect letting it air-dry or turning a fan on it for a little while would've resolved that too!
Do not try to wipe off condensation!
The biggest thing to remember is IF you get condensation, do NOT wipe the cake or touch it. Let it air-dry or let a put it in front of a fan. Wiping it could smear or damage the decorations!
My biggest worry was that the condensation would cause sweating. In turn, condensation would cause color bleeding or running. But I think keeping the plastic wrap on was the answer to that! No moisture ever showed up on the fondant itself!
Steps to freeze a fondant-covered cake:
- Wrap the cake with multiple layers of heavy duty plastic wrap, and possibly foil on top of that!
- Freeze for no more than a month (that's just a good rule of thumb for any frozen cake).
- With the plastic wrap still on the cake, allow the cake to first thaw in the refrigerator for at least 8 hours.
- Next allow it to sit at room temperature for at least 4 hours, again, keeping the plastic wrap intact.
- If it gets sticky or has any condensation on the actual cake, allow it to air-dry or place it in front of a fan. Do not touch it, wipe it or handle it!
SO - this is my only experience with freezing a fondant-covered cake, but if I had to, I'd definitely do it again!
For those of you interested in making this Saints Cake, I have a few details for you here.
Details about the New Orleans Saints Cake:
- This was an 8-inch round cake baked in my favorite Magic Line pans.
- It was vanilla cake with vanilla buttercream and covered in homemade marshmallow fondant.
- I used Satin Ice Black Fondant and Satin Ice Shimmery Gold fondant for the decorations.
- This ribbon cutter was perfect for making the stripes on the cake.
- Grab this t-shirt cookie cutter for the t-shirts, a football cookie cutter in this set, and this fleur-de-lis cookie cutter.
- I used a fleur-de-lis cookie cutter for the black fleur-de-lis. Then I laid the black fleur-de-lis on rolled-out white fondant and used a scalpel to cut out the white "background" slightly bigger.
- These Ateco letters were used to cut out the "SAINTS" letters.
- Pearl molds were used for the tiny pearl border with black fondant. I have a tutorial for using pearl molds here.
- And lastly, I used this edible gold pen to write on the jersey.
It's YOUR turn! Do you freeze cakes? Do you have any tips or tricks... tell us how you do it in the comments! Also, leave a comment if you have other questions!