Torting a cake, also known as layering, is the process of cutting a baked cake into separate layers to create a layered cake. There are a few reasons why you may want to freeze a cake before torting:
To firm up the cake
Freezing allows the cake to firm up which can make it easier to handle when torting. Freshly baked cakes are quite soft and delicate. Putting the cake in the freezer for just an hour or two will allow it to firm up a bit, making it less likely to fall apart or crush when you cut into it.
To decorate ahead of time
You can torture, fill, and frost the cake while frozen. This allows you to decorate the cake in advance for events like birthdays or weddings. A frosted cake will stay fresh in the freezer for 2-3 months. When you’re ready, thaw the cake in the refrigerator overnight before serving.
To avoid crumbs
A frozen cake results in cleaner, neater slices with less crumbs when you cut into it. The cold temperature helps prevent the cake from sticking to the knife. Less crumbs means your layered and frosted cake will have a more professional, bakery-quality look.
To set icing or fillings
If you tort the cake while frozen, any icings or fillings like buttercream, ganache, or jam will set up nicely when the cake is thawed. The fillings will firm up and not ooze out the sides of the cake.
When you should NOT freeze a cake before torting
Freezing is not recommended in these situations:
- Cakes with fresh fruit – the water content in fruit can cause the cake layers to become soggy
- Fondant covered cakes – fondant does not hold up well to freezing and may crack or peel
- Cakes with chocolate pieces or shards – the chocolate may start to melt and lose its shape when frozen
- Cakes that need to be served immediately – obviously do not freeze if you need to serve the cake right away
How long to freeze a cake before torting
The amount of time needed to sufficiently freeze a cake depends on the size and density of the cake:
| Cake Size/Type | Recommended Freezing Time |
|---|---|
| Small cakes (6-8 inches) | 2-3 hours |
| Full sheet cakes | 4-6 hours |
| Large layered cakes (more than 2 layers) | 6-12 hours |
| Dense cakes like pound cake | At least 8 hours |
Test the cake by touching the side – it should feel very firm when properly frozen.
Steps for freezing a cake before torting
Follow these steps for best results:
- Allow the cake to cool completely after baking. Do not freeze a warm cake.
- Wrap the cooled cake tightly in plastic wrap or foil to prevent freezer burn.
- Lay the wrapped cake on a flat surface in the freezer to freeze evenly.
- Freeze the cake for the recommended time based on size/density.
- Remove the frozen cake from the freezer and unwrap.
- With a sharp serrated knife, carefully tort the cake into layers. Wipe knife between cuts.
- Fill and frost cake while still slightly frozen, if desired.
- Return cake to freezer until ready to thaw and serve.
Tips for torting frozen cakes
- Use a hot, dry knife to slice cleanly through the cake.
- Allow knife to heat up between cuts for best results.
- Work quickly while torting to prevent thawing and cracking.
- Shave cake layers evenly for optimal structure.
- Save cake scraps to patch any broken pieces after torting.
Thawing tips
Once you are ready to serve the frozen cake, be sure to thaw it properly:
- Thaw overnight (8-12 hours) in the refrigerator.
- Leave the cake wrapped while thawing to prevent drying out.
- Unwrap and decorate just before serving.
- Do not thaw at room temperature – this can lead to condensation.
- If crunched for time, thaw 4-5 hours on the counter then return to fridge to finish thawing.
Pros of Freezing Cakes Before Torting
- Makes the cake easier to slice cleanly
- Allows you to bake and decorate cakes in advance
- Creates a neater, more professional cake appearance
- Lets you batch bake then tort cakes as needed
- Saves time trying to tort soft, fresh cakes
Cons of Freezing Cakes Before Torting
- Can dry out cakes if frozen too long
- Requires adequate freezer space for large cakes
- Prevents making last minute changes to fresh cakes
- Extended freezing can alter cake texture
- Doesn’t work well for all cake varieties
Frequently Asked Questions
Should I freeze a cake before filling?
Yes, freezing a cake first makes it much easier to fill evenly. The stabilized layers won’t shift as you add fillings like fruit, ganache, or buttercream. The filling will also stay in place better.
Can you freeze a whipped cream frosted cake?
Whipped cream does not hold up well to freezing. It will deflate and weep when thawed. Use whipped buttercream or a stabilized whipped cream that contains gelatin instead.
Should I freeze cake layers or the whole cake?
It’s best to freeze the entire, unfrosted cake. Trying to freeze thin, single layers can cause them to become brittle and crack. A whole cake maintains moisture better.
How do you layer a frozen cake?
Tort the frozen cake into layers, spread filling between the layers, then frost the outside. Refrigerate to thaw the cake gently before serving.
Can you freeze fondant iced cakes?
It’s not recommended. The fondant will not hold up well and may tear, crack, sweat, and stick together when frozen. Only freeze cakes frosted with buttercream.
Conclusion
Freezing a cake prior to layering or filling can make the process much easier and result in a more professional decorated cake. Allowing cakes to properly set up in the freezer means less mess, crumbs, and shifting of layers. Just be mindful of how long the cake is frozen and thaw it gently in the refrigerator before decorating and eating for best quality.