Can you freeze sponge cake

cozza123

I've got myself in a bit of a pickle i've agreed to do a friends child birthday cake but i've over booked myself with things over the next few weeks if I made two sponge cakes and froze them separately would them be ok for a couple of weeks and if so how long would they need defrosting before putting jam and buttercream on and icing the top?

hilstep2000

No problem at all. You can also freeze buttercream icing. You can freeze it ready done, or plain.

Justamum

hilstep2000 wrote: »

No problem at all. You can also freeze buttercream icing. You can freeze it ready done, or plain.

I've never frozen buttercream before - doesn't it split or go funny when it's defrosted?

cozza123

Thankyou :j

daisiegg

Justamum wrote: »

I've never frozen buttercream before - doesn't it split or go funny when it's defrosted?

It works fine I have a big chunk of cake left in the freezer that is filled with chocolate buttercream and topped with chocolate fudge icing and the other four chunks I have had out of the freezer have defrosted perfectly

cdodd

my MIL bakes us huge victoria sponge cakes with jam and fresh cream, we cut them in half, eat one half then and freeze the other half for later, they freeze extremeley well even with the fresh cream inside! :j

marmiterulesok

cozza123 wrote: »

I've got myself in a bit of a pickle i've agreed to do a friends child birthday cake but i've over booked myself with things over the next few weeks if I made two sponge cakes and froze them separately would them be ok for a couple of weeks and if so how long would they need defrosting before putting jam and buttercream on and icing the top?

If you weren't adding jam and icing,you could assemble the cake,then freeze it.

If you prefer to freeze the sponges and then defrost and then assemble,it would take the sponges out 1-2 hours beforehand.

Buttercream freezes fine btw.

Grumpygit

One lady at work brings in cakes that her mother has made and frozen - all made up with buttercream icing etc - she just takes them out of the freezer and while still hard, cuts them into the portions - makes it easier than when they are all soft.

They are fine

gibson123

I always make up black forest gateaux for christmas (80's throwback) and it all gets frozen and I take it out on the day, if I make cream cake for transporting, I always freeze it first as it is more likely to arrive on one place.