Kayla Campbell It’s handy the video showed up just in time! That’s kinda crazy...like it reads our minds or something. 😂 And I’m so glad you like the cake! ❤️

chertp28 Thanks! 😊

So glad it helped! 😊

Hollywood Stacks Oh wow...6 months? That's really interesting that it actually tasted better!

@@IScreamforButtercream don't get It but so true

How did it even taste better for over a 6months holy smokes what did you do did u put a weed on it

@@braderokaykalang187 lol

Hi, I don't normally use simple syrup on my cakes unless I just feel like infusing it with a particular flavor, which isn't very often. I do know some people swear by it though. I always felt like it would make my cakes too soggy.

Got it!...That makes total sense!!! THANKS!!!!

This is good advice here.

😂😂 You might have to fight me for that beater of icing!

mary doe Hi...you can freeze with the buttercream in between the layers if you want. I normally don't freeze with buttercream on the cake, but it is possible to do that. While defrosting, leave the wrappings on so the condensation will be on the outside of the wrappings and not on the actual cake though. If you decide to just freeze the cake layers without the icing, I'd freeze the layers and then once defrosted, I'd slice it in half. That way you're not freezing thin layers of cake. Hope this helps!

Some people do that but I don’t. I always defrost and bring my cakes to room temperature before decorating. I’ve found that when I don’t, condensation forms between the cake and the buttercream and it causes large air bubbles under the buttercream.

@@IScreamforButtercream How long do you defrost for a 6inchx 3inch and a 8inchx3inch?

@@dcordero1984 Maybe a couple of hours or so. Leave the wrappings on while you defrost and I don’t normally keep them in the fridge. Many times I just set mine out to defrost over night to use the next day.

Angel Me I haven’t had any issues with the texture changing unless it’s been frozen for a long time. I usually only keep mine froze for several weeks...a month at the most. I know there are a lot of people who swear by wrapping them up warm and then freezing them. I don’t do that. I just feel like that could cause excess moisture, which may have been why your cakes were a bit more dense. Everyone has their own methods, so if that works for some, then I’m good with that, but for me I wrap them once they’ve cooled close to room temp. That seems to work best for my cakes. You might try that and see if you get a different result. Let me know how it goes!

Are you referring to instantly freezing them? If so, I've never tried that. I don't have a fancy set-up...I just use my household freezer. If you froze cheesecake the regular way, I don't think it would work, but I know you can get flash frozen cheesecake in the freezer section at the grocery store, so someone has figured out a way to do it without it compromising the texture.

Lizziebeaaar Hi there, that will all depend on the design of the cake. If it’s a complicated design, you’ll need more time for the decorating phase. You can freeze cake layers weeks ahead of time if you need to and then thaw them a day or two before the event depending on how involved the design is. You don’t have to freeze your cake though if you have enough time to bake it a day or two before the event.

If I bake cake layers today for decoration tomorrow, do I still freeze them? Do I wrap them and put them in the bottom of the fridge? Or do I wrap them and leave them sitting on the countertop? I'm kinda confused...

@@mzmeka05 i bake a day before decorating & leave them in plastic wrap on the counter overnight. Always been moist & fresh xx

I thaw them out completely in the wrappings. At least an hour depending on how large the cake layer is. Once thawed out, then I unwrap them.

Linden Hatton You can do it either way. I've done it both ways, so it's your preference. Most of the time I tend to trim mine after they've defrosted.

Trimming the top off before freezing is so much easier trim the sides while still frozen out of freezer with aerated knife

Tina Davis Well the 6 inch cakes will thaw fairly quickly within the hour. The other ones will take longer since they’re larger. I don’t know exactly how long though. I generally just set mine out to thaw either the night before or when I go to work in the morning and then they’re thawed when I need them. Just make sure to leave the wrappings on them when you thaw them so that the condensation forms on the outside of the packaging and not the cake layer itself.

@@IScreamforButtercream ok thank you.

The short answer is that it just depends on how it's decorated and what you'll be using it for. You might need to flash freeze it (just freeze it uncovered first for about an hour or so) so that everything hardens up and then cover it well with wrap. There are a lot of factors though that go into how you'll do it based on how it's decorated. I have a blogging friend who wrote a good article on freezing decorated cakes and it's really helpful. I'll put that link here if you want to check it out. rosebakes.com/can-freeze-fondant-decorated-cake/ Hope this helps!

This is a very nicely worded response:)

Rosie Torres My general rule of thumb is that if I’m going to serve it within 2 to 3 days, then I don’t freeze it. I don’t generally keep my cakes in the fridge unless there is perishable filling or frosting but you can if u want. Just make sure it’s covered very well so that it doesn’t dry out.

Jane Needes I defrost my cakes before decorating. There are some who will decorate a frozen cake but that has never worked out for me because of the condensation that’s created between the cake and the buttercream when the cake finally defrosts. I talk more about that here: iscreamforbuttercream.com/should-i-refrigerate-my-cake-before-decorating/ Each person has their own method so it’s not against any rule to do that, it’s whatever works for you. It’s just never worked for me.

You could wrap them individually in plastic wrap if you want, or just pop them into a freezer bag. I've also seen people purchase those plastic cupcake boxes and have frozen them in those...I'd still wrap them in plastic wrap though.

That’s why I like to wrap in plastic wrap first and then I don’t have to get the foil super tight. Also wrapping it with foil and then rolling the ends of the foil instead of folding flaps of foil over the cake layers helps not to dent it.

MsNJ6 Hi there. Freezing it basically preserves it for longer periods of time. Baking it on a Monday and just keeping it in the fridge until the weekend isn’t really a good idea. The cake won’t be very fresh. If you baked on Monday and froze it until Thursday or Friday then that would be fine.

I Scream for Buttercream thank you so much

I think this is just a huge waste of expensive foil, plastic wrap, and time! Invest in a seal a meal machine. No freezer burn then. Its a cool trick u have here but still just a waste. Ty

@@IScreamforButtercream I have a similar question. If I bake it on Monday, can I freeze the decorated cake INSIDE A CAKE SAVER without additional wrapping until Friday when I’ll put it in the fridge to thaw for 24 hours, for my event on Saturday ?

Hi there, not sure about mud cake. That's not a cake I usually make, so I'm not familiar with how it would freeze.

Parris Jewel I’m not sure as I haven’t shipped any cakes. If you want to keep it cool, you could freeze it like the video suggests but then add it to freezer bags and pack some ice packs (like the ones you can get to put in lunch boxes) in the shipping box. The freezer bags will help keep the cake dry and the ice packs will help to keep them cold. They may not still be frozen by the time they reach their destination though.

It can stay in the freezer for a month or even 6 weeks, but I don't like to leave them frozen for over three to four weeks though. I feel like they're freshest at about three weeks or less.

To freeze fondant, you can just wrap it in plastic wrap and then add it to an airtight container or freezer bag. If it's small decorations you've made, you can just add them to a container and freeze them...just depends on the type of decor you've made.

@@IScreamforButtercream thanks

jojo You could just use regular plastic wrap instead of the press-n-seal kind of you want. Regular plastic wrap will work fine. I just like the press-n-seal because it sticks to itself and it’s easier to work with. If you use regular plastic wrap though be sure and cover it with foil as well.

Not sure what butter paper is but I would cover it with plastic wrap if storing in the fridge. I generally don’t store them in the fridge though unless there is perishable ingredients used in the filling or frosting. Storing too long in the fridge, not wrapped properly can dry them out.

@@IScreamforButtercream ookk kk tqqq sooo much ❤️

hopvasko Yes I think I explain it later in the video (can’t remember) and I talk about it on the blog post a little. I leave it wrapped at room temperature until thawed, then I take the wrapping off. It helps with condensation as well.

That was a butter cake that I froze in the video so those should be just fine. I don’t make chiffon cakes so I’m just not sure how those come out when frozen then defrosted.

The Rooster 88 I’m not sure if it would work on cheesecake. I’ve not tried freezing one. I wonder if the texture would be messed up though when freezing it. Sorry! Not exactly sure. I’m definite not a cheesecake expert...wish I was tho. 😉

comedy movies If you're baking the cake today and will eat it tomorrow, there's really no need to freeze it.

I Scream for Buttercream OK thanks dear

It's very hot sunny days now can we keep without freezing it one day before frosting

Dinelie Yes technically it will last longer than three weeks but as I noted in the video and the corresponding post, it is best quality of it’s not frozen longer than that especially if you’re selling cakes. If you want the best quality, I find freezing it for several weeks max is best. And if you’ve ever tasted a cake topper a year after it was frozen, you’ll definitely know what I mean. They’re pretty bad. 🤣

There are many reasons to freeze cakes. First baking takes a lot of time so this allows to batch all your cakes at once in one day and then freeze, and when comes time to decorate you are not exhausted from all the baking and have more time on hand. Also decorating on a chilled and firm cake makes the job a lot easier! I have a video on my channel about this topic explaining why bakers do it and sharing my favorite tips for properly freezing cakes if you are interested you can watch it :)

Yes I agree with her, It definitely helps with frosting cakes. Before I started using this method I would get alot of air bubbles on my frosting from the heat in the cake

I wrap them like this because it keeps them from getting freezer burn and so they still taste fresh when defrosted. I don’t reuse the plastic wrap but the foil can be reused (which I have done at times) as it’s not really even touching the food. It’s just used as a barrier to keep freezer burn out.