Freezing Fondue Cakes: A Tasty Treat For Later

Fondue cake is a delicious dessert that can be made ahead of time and frozen for later. Freezing a fondue cake is a great way to save time and effort, especially if you're preparing for a busy day or a special celebration. Here's a simple guide to help you successfully freeze and thaw your fondue cake.

First, it's important to let the fondue cake cool completely before freezing. Warm cakes can sweat, and the moisture will freeze as ice particles, affecting the texture and taste. Once the cake is cooled, wrap it well with several layers of plastic wrap. You can also cover cardboard cake boards with food-safe foil or plastic wrap to prevent the cake from absorbing any cardboard flavour.

When it comes to frosting, it's best to use icing that doesn't crust. Cakes shrink when frozen and expand when thawed, so a frosting that crusts will likely crack. American buttercream and cream cheese frosting hold up well in the freezer. However, meringue-based frosting doesn't fare as well. It's also important to note that you shouldn't cover a frozen cake with fondant as the condensation will cause the fondant to separate from the cake.

To freeze a fondue cake, place the wrapped cake in a freezer-safe container or box. Make sure to label and date it. Fondue cakes can be frozen for up to a month, but it's best to thaw and consume them within one to two weeks for optimal taste and texture.

When you're ready to thaw your fondue cake, leave the plastic wrap on while it defrosts to prevent condensation from forming on the cake. You can thaw the cake in the refrigerator or at room temperature, depending on your timeline and preference. If the cake is covered in fondant, start by thawing it in the refrigerator to prevent cracks or slipping, and then transfer it to the counter to finish defrosting.

Freezing a fondue cake is a convenient way to prepare for future events or to simply have a delicious dessert on hand. By following these simple tips, you can ensure that your fondue cake stays moist, tasty, and beautifully decorated even after being frozen.

Fondue cake can be frozen for up to a month

When freezing a fondue cake, it is important to use icing that doesn't crust, as cakes shrink when frozen and expand when thawed. Fondant-covered cakes can be frozen, but it is crucial to avoid covering a frozen cake with fondant, as the condensation will ruin it and cause it to separate from the cake. It is best to thaw a frozen fondue cake in the refrigerator first, and then at room temperature, leaving the plastic wrap on until the cake is completely thawed to prevent condensation from forming on the cake.

It's best to use American buttercream or cream cheese frosting

When it comes to frosting a fondue cake, it's best to use American buttercream or cream cheese frosting. Here's why:

American Buttercream

American buttercream is the most popular and recognisable frosting, thanks to its sweet and buttery flavour. It is also the easiest to make, as it only requires two primary ingredients: butter and powdered sugar. This makes it perfect for beginners, as it is typically the most familiar type of frosting. Its high ratio of undissolved sugar means it can form a crust, making it ideal for intricate, long-lasting piped decorations.

Freezing Fondue Cakes

When freezing a fondue cake, it is important to note that the cake must be fully cooled before placing it in the freezer, as warm cakes will sweat, and the moisture will freeze as ice particles. It is also crucial to wrap the cake well in several layers of plastic wrap to prevent condensation and freezing.

Cream Cheese Frosting

Cream cheese frosting is a versatile alternative to buttercream, with a similar texture but less sweetness. It is sturdy, pipe-able, and can be dyed, making it wonderful for decorating. When making cream cheese frosting, it is important to use full-fat brick-style cream cheese, rather than low-fat or spreadable cream cheese, to ensure the right consistency.

Freezing Fondue Cakes with Frosting

Both American buttercream and cream cheese frosting hold up well in the freezer. However, it is important to note that if you plan to cover your cake with fondant, it is best to do so before freezing, as condensation can cause fondant to separate from the cake. Additionally, it is recommended to consume frozen cakes within one to two weeks for the best taste and texture.

Don't cover the cake with fondant until after it's been frozen and thawed

It is not advisable to cover a frozen cake with fondant. The condensation that forms when the cake is thawed will ruin the fondant and cause it to separate from the cake. The fondant will become sticky and gooey, and the colours may run.

If you are making a cake ahead of time, it is best to wrap the fully cooled cake in plastic wrap and freeze it. Then, when you are ready to decorate, thaw the cake in the refrigerator, and then at room temperature, leaving the plastic wrap on until the cake is fully defrosted.

Once the cake is completely defrosted, you can cover it with fondant.

Wrap the cake in plastic wrap before freezing

Wrapping the cake in plastic wrap is an important step in freezing a fondant-covered cake. Here are some detailed instructions and tips to ensure the cake is properly wrapped and protected:

Use Multiple Layers of Plastic Wrap:

It is recommended to use four to five layers of heavy-duty plastic wrap to securely cover the cake. This will help prevent air from seeping in and keep the cake fresh during freezing.

Ensure the Cake is Completely Cool Before Wrapping:

Do not wrap and freeze the cake while it is still warm. Allow the cake to cool completely to room temperature before wrapping it in plastic. Warm cakes can sweat, and the moisture will turn into ice particles on the cake, affecting the texture and appearance.

Cover Cardboard Cake Boards:

If your cake is on a cardboard base, cover it with food-safe foil or plastic wrap. This step is important to prevent the cake from absorbing any cardboard flavours while it is frozen.

Keep the Cake Wrapped During Thawing:

When you are ready to thaw the cake, do not remove the plastic wrap right away. Keep the cake wrapped while it thaws so that any condensation forms on the plastic and not on the cake itself. This will help prevent the fondant from becoming sticky or separating from the cake.

Thaw in the Refrigerator First:

To properly thaw a frozen fondant-covered cake, first place it in the refrigerator, still wrapped in plastic, for at least eight hours. Then, remove it from the refrigerator and let it sit at room temperature, keeping the plastic wrap on, for several more hours. This gradual thawing process will help maintain the cake's quality and prevent condensation issues.

Do Not Wipe Off Condensation:

If you notice condensation on the plastic wrap during the thawing process, do not wipe it off. Instead, let it air dry or use a fan to gently blow away the moisture. Wiping the condensation can smear or damage the fondant decorations.

Storage Time and Guidelines:

It is best not to freeze a fondant-covered cake for more than a month. For optimal taste and texture, thaw the cake within one to two weeks.

By following these instructions and tips, you can successfully freeze and thaw a fondant-covered cake while preserving its decorations and freshness.

Flash freeze to set the decorations

Flash freezing is a great way to set the decorations on your cake. It involves freezing individual portions of food so you can use what you need, as you need it. This method is perfect for portion control and will help you assemble and decorate your cake ahead of time.

Here's how to do it:

Step 1: Prepare Your Cake for Flash Freezing

Before you begin, make sure your cake has fully cooled down. Warm cakes will sweat, and the moisture will freeze as ice particles, which can affect your decorations. Place your cake on a baking sheet or tray. Make sure the edges don't touch anything, as this can cause them to fuse together while they chill.

Step 2: Flash Freeze Your Cake

Place your cake in the freezer for 2-3 hours or until firm. This quick-chill method will keep ice crystals small, preventing moisture loss when your cake thaws.

Step 3: Wrap and Freeze

Once your cake is firm, remove it from the freezer and wrap it well. Use several layers of plastic wrap to ensure your cake is protected. You can also use heavy-duty aluminium foil, but avoid using foil for foods that contain acidic ingredients like lemon juice or tomatoes, as acid reacts with aluminium foil.

Label your wrapped cake with the date it was frozen and return it to the freezer.

Step 4: Thaw Your Cake

When you're ready to use your cake, thaw it in the refrigerator or on the counter at room temperature. If your cake is covered in fondant, start by thawing it in the refrigerator to prevent cracks or slipping. After 8 hours or so, transfer it to the counter to finish defrosting.

Remember, it's best to thaw your cake within one to two weeks for the best taste and texture.

Frequently asked questions