Are you a fan of freezing cakes for later use?
It’s a great way to save time and have a delicious treat on hand whenever you need it.
But what about adding simple syrup to the cake before freezing it?
Some say it’s a no-go, while others swear by it.
In this article, we’ll explore whether or not you can freeze a cake with simple syrup and what the best practices are for doing so.
Get ready to learn some tips and tricks for freezing cakes like a pro!
Can You Freeze A Cake With Simple Syrup?
The short answer is yes, you can freeze a cake with simple syrup. However, there are some important things to keep in mind to ensure that your cake stays delicious and moist.
Firstly, it’s important to note that a dense recipe will freeze better than an airy one. This is because the denser cake will hold up better during the freezing and thawing process.
Secondly, it’s crucial that you do not add simple syrup to the cake before you freeze it. This will cause ice crystals to form and can allow freezer burn to set up. When you open your cake, you’ll see it’s ruined and smells like a freezer.
Instead, wait until you’re ready to use the cake before adding the simple syrup. Once the cake has been baked and cooled, wrap it tightly in plastic wrap and place it in the freezer.
When you’re ready to use the cake, remove it from the freezer and let it thaw slightly. Then, brush each layer, top and bottom, and sides with the syrup. Soak them well but don’t worry if it looks all “wet”. Wrap the cake with saran wrap overnight so that the syrup can infuse into the cake and work its magic.
The next day, fill and decorate as usual. This technique has always worked for many bakers out there. Their cakes always get the best compliments…that they are so moist.
What Is Simple Syrup And How Does It Affect Cake Freezing?
Simple syrup is a mixture of sugar and water that is commonly used in baking to add moisture and sweetness to cakes, cupcakes, and other desserts. The syrup can also be flavored with liquors and extracts to enhance the taste of the cake.
When it comes to freezing cakes with simple syrup, it’s important to remember that adding the syrup before freezing can cause ice crystals to form in the cake. This can lead to freezer burn and ruin the texture and taste of the cake.
However, adding simple syrup after freezing can actually help to keep the cake moist and delicious. When the cake is thawed, the syrup will infuse into the cake, adding an extra layer of flavor and moisture.
To use simple syrup on a frozen cake, simply let the cake thaw slightly before brushing each layer with the syrup. Soak them well but don’t worry if it looks all “wet”. Wrap the cake with saran wrap overnight so that the syrup can infuse into the cake and work its magic.
Pros And Cons Of Freezing A Cake With Simple Syrup
There are both pros and cons to freezing a cake with simple syrup. On the one hand, freezing the cake can save time and allow you to prepare in advance. You can freeze it so that when you’re ready to decorate, all you have to do is remove it from the freezer and get to work.
On the other hand, adding simple syrup to a cake before freezing it can cause ice crystals to form and lead to freezer burn. This can ruin the cake and leave it with an unpleasant freezer smell.
However, if you wait until you’re ready to use the cake before adding the simple syrup, you can avoid these issues. By brushing each layer with the syrup after thawing, you can infuse the cake with moisture and flavor while avoiding freezer burn.
It’s also worth noting that denser cakes will freeze better than airy ones. So if you’re planning on freezing a cake with simple syrup, it’s important to choose a recipe that will hold up well during the freezing and thawing process.
How To Add Simple Syrup To A Cake Before Freezing
Adding simple syrup to a cake before freezing can be a great way to keep it moist and flavorful. However, it’s important to follow the right steps to ensure that your cake doesn’t get ruined.
Here’s how to add simple syrup to a cake before freezing:
1. Bake the cake and let it cool slightly.
2. Wrap the cake tightly in plastic wrap and place it in the freezer.
3. When you’re ready to use the cake, remove it from the freezer and let it thaw slightly.
4. Brush each layer, top and bottom, and sides with the simple syrup. Soak them well but don’t worry if it looks all “wet”.
5. Wrap the cake with saran wrap overnight so that the syrup can infuse into the cake and work its magic.
6. The next day, fill and decorate as usual.
It’s important to note that you should never add simple syrup to a cake before freezing it. This will cause ice crystals to form and can allow freezer burn to set up. By waiting until you’re ready to use the cake, you’ll ensure that it stays moist and delicious.
You can also experiment with different flavors of simple syrup by adding liquors or extracts. However, start with a small amount and add more if needed. And remember, if your cake is well flavored, you may not need to add any flavoring to the simple syrup at all.
Best Practices For Freezing A Cake With Simple Syrup
If you’re planning to freeze a cake with simple syrup, here are some best practices to keep in mind:
1. Use a dense recipe: As mentioned earlier, a denser cake will hold up better during the freezing and thawing process. So, it’s recommended to use a recipe that is not too airy.
2. Do not add simple syrup before freezing: Adding simple syrup before freezing can create ice crystals in the cake and cause freezer burn. So, it’s important to wait until you’re ready to use the cake before adding the syrup.
3. Wrap tightly: Once the cake has been baked and cooled, wrap it tightly in plastic wrap before placing it in the freezer. This will prevent any air from getting in and causing freezer burn.
4. Thaw slightly before adding syrup: When you’re ready to use the cake, remove it from the freezer and let it thaw slightly. This will make it easier to brush on the simple syrup.
5. Brush on syrup generously: Brush each layer, top and bottom, and sides with the simple syrup. Soak them well but don’t worry if it looks all “wet”. This will ensure that the syrup infuses into the cake and keeps it moist.
6. Wrap overnight: Once you’ve added the syrup, wrap the cake with saran wrap overnight so that the syrup can infuse into the cake and work its magic.
By following these best practices, you can freeze a cake with simple syrup without compromising its taste or texture.
Thawing And Serving A Frozen Cake With Simple Syrup
Thawing a frozen cake with simple syrup is a simple process, but it’s important to do it correctly to ensure that the cake stays moist and delicious.
To thaw the cake, transfer the wrapped cake from the freezer to the refrigerator one day before serving or decorating. It’s important to keep the cake wrapped during this process to prevent condensation from forming on the cake. Allow at least 8 hours for the cake to thaw completely in the refrigerator.
If you forget to transfer the cake to the refrigerator the day before, you can also thaw it at room temperature. However, it’s better to thaw it at a slower rate in the refrigerator. When thawing at room temperature, make sure to keep the cake wrapped to prevent it from drying out.
Once the cake is thawed, it’s time to add the simple syrup. Brush each layer, top and bottom, and sides with the syrup. Soak them well but don’t worry if it looks all “wet”. Wrap the cake with saran wrap overnight so that the syrup can infuse into the cake and work its magic.
The next day, fill and decorate as usual. The cake should be moist and delicious, with a subtle sweetness from the simple syrup.
It’s important to note that when freezing a cake with simple syrup, it’s best to use a dense recipe that will hold up well during freezing and thawing. Additionally, make sure not to add simple syrup before freezing as this can cause freezer burn and ruin your cake.
Alternative Methods For Preserving Cake Freshness
Aside from freezing your cake with simple syrup, there are other alternative methods you can use to preserve your cake’s freshness. Here are some of them:
1. Vacuum sealing – This method involves using a vacuum sealer to remove all the air from the packaging, preventing moisture and bacteria from getting in. This method is perfect for cakes that have been frosted or decorated with fondant.
2. Plastic wrap and aluminum foil – Wrap your cake tightly in plastic wrap and then cover it with aluminum foil. This will help keep the cake moist and fresh for up to a week.
3. Cake dome – A cake dome is a glass cover that sits on top of a cake dish. It helps protect the cake from air and keeps it fresh for a few days.
4. Refrigeration – Refrigerating your cake is one of the easiest ways to keep it fresh for a few days. Wrap it tightly in plastic wrap and place it in the fridge. Just make sure to take it out at least an hour before serving to bring it back to room temperature.
5. Use preservatives – Adding preservatives like rosemary extract or apple sauce can help prolong your cake’s shelf life. You can ask your baker to add these ingredients when placing your order.
Remember, the key to preserving your cake’s freshness is to keep it away from air and moisture. Use these alternative methods to ensure that your cake stays moist and delicious for as long as possible.
