Cake Filling Method – Freezing Cakes
This is PART 1 of an updated video series on layer cake filling.
Link to Part 2: Filling & Depanning Cakes
Link to PART 3: Condensation
This video is an introduction to building stable layer cakes in the baking pan, a professional cake filling method that involves freezing and defrosting cakes during the construction process.
READ MORE ON HOW TO FREEZE CAKES
READ MORE ON HOW TO FILL LAYER CAKES
Audio Transcript
Hello cake bakers. This is Kristen from Wicked Goodies, here with a new and improved video series on how to fill layer cakes in the pan. You guys have asked me so many questions about this torting technique that I realized I need to do a better job explaining it. Now I learned this method working in commercial bakeries but I have successfully done it at home many times so you should be able to follow these steps whether you are a professional baker or a hobbyist. In my opinion it is THE most effective way to build clean and stable layer cakes. I have found it to be especially useful for making sculpted cakes and stacked cakes like wedding cakes.
PART 1 – Freezing Cake
Now the first thing you have to do in order make this technique work is to overcome any reservations you might have about freezing your cakes. If you have heard that freezing cakes is bad then let me tell you that is a myth. It is NOT true. I’m blowing up this cake myth right now. As long as it’s done right, freezing your cake will make your job so much easier and nobody will ever know the difference. A frozen cake is easier to handle. It’s easier to carve. And it’s easier to crumb coat.
Freezing is not the enemy of cake freshness. The real threat is exposure. Failing to properly seal a cake with plastic wrap is what leads to staleness. Another culprit is the refrigerator. Cake goes stale fastest not in the freezer but in the refrigerator.
So here’s the deal. In this video series, I’m going to show you how to build a layer cake in its baking pan. The pan creates a barrier between the cake and the atmosphere of the freezer. It also holds the layers together nice and snug. You’re going to double seal the cake in the pan with plastic wrap all around it so it’s completely airtight.
Cake Freezing Tip #1
A freezer with fish or lots of meat or spicy foods does not work as well as a freezer full of frosting and fruit. If the contents of your freezer are dessert friendly, you can freeze cakes for weeks or months without the flavor being affected.
Cake Freezing Tip #2
A freezer with space works better than a packed freezer.
Cake Freezing Tip #3
Remember when you freeze a cake to add a day or two to your production schedule. Small cakes freeze and defrost faster than large cakes. If you have a subzero freezer, the freezing stage will go faster. Depending on the size of your cake, it may take anywhere from 12-24 hours for the cake to freeze and then another 12-24 hours for it to defrost so be sure to plan accordingly.
The great thing about doing the baking and filling stages in advance is that you can get those parts out of the way a week or two before the event and do them on your schedule so it’s not such mad rush to pack it all in at the last minute. You know what I’m talking about? The Friday all nighter. I’m here to save you from that.
So give your freezer a thumbs up because when it comes to layer cake making, it is THE best piece of equipment in your kitchen. Keep watching this series to learn more.
This is PART 1 of an updated video series on layer cake filling.
Link to Part 2: Filling & Depanning Cakes
Link to PART 3: Condensation
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