Freezing/storing sheet cake

by Kate Torola
(Sycamore,IL USA)

I am making a large two layer sheet cake (11 by 15 inches) and need to have the cake completed five days prior to the event in which it is needed for. What is the best way to store the cake to ensure the look and freshness of the cake? I am making a 1/2 white-1/2 chocolate with a butter-cream frosting. Should I quick freeze the completed cake first and then put in cake box or should I try to wrap it? Thanks so much. Kate T.

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Apr 16, 2010
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Cream Cheese icing
by: glenda palmer

I have been freezing cream cheese icing for many many years. I freeze all my cakes and the cream cheese icing is as good when thawed as it is when you first put it on there. I also put a little meringue powder in the icing when whipping so the icing will hold up and be pretty.

Jul 17, 2009
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Tips For Freezing Completed Cakes
by: Anonymous

Hi Kate,

Here are some tips for freezing completed cakes:

1. Place the frosted cake into the freezer until the icing hardens. Wrap in plastic wrap, then greaseproof paper and finish with a layer of aluminum foil.

2. Avoid freezing cream or cream cheese filled cakes.

3. Don't frost with any frosting containing cream cheese, egg, fresh cream or boiled versions. Best to stick to regular buttercream frostings.

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