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.
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.
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!
My biggest worry was that the condensation would cause sweating and that 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!
SO – this is my only experience with freezing a fondant covered cake, but if I had to, I’d definitely do it again! Here’s what I’d recommend:
- 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)
- Allow the cake to first thaw in the frig – at least 8 hours, keeping the plastic wrap intact.
- Bring it to 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!
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!