How to Defrost a Cake: 9 Steps (with Pictures) - wikiHow (2024)

FAQs

How do you defrost a cake properly? ›

Simply transfer your wrapped slices or layers from the freezer to the refrigerator a day ahead of serving (although cake generally thaws within 8 hours if you are pressed for time). One important tip – thaw frozen cake in its wrapping to prevent condensation from forming and turning the sponge soggy and wet.

The best bet is to simply let your cake defrost on the counter at room temperature, as this will be faster than defrosting in the fridge, and leave you with the most tender result.

Put It on Ice. Instead of applying gentle warmth to your cake pan, try a cold treatment. Turn the pan upside-down on a plate or cooling rack, and then set a bowl of ice cubes atop the inverted cake pan. After a few minutes of this quick-freeze technique, the whole cake should come out.

However, this varies some based on the size of the cake and your freezer. A 6” cake may only need to sit out 20 minutes whereas a 12” x 16” could need to sit out 45 minutes or longer depending on the temperature of the room.

You can defrost your cakes either slowly in the refrigerator or on the counter as you prepare your icings. However, don't be too quick—make sure that your layers are about halfway thawed before you apply any icing.

Unwrap slightly and let thaw at room temperature for 2 to 3 hours. Serve at room temperature or reheat wrapped in foil at 350 degrees for 15 to 20 minutes. Cool completely, wrap well. Thaw, wrapped, at room temperature.

The great thing about eating a frozen cake—which by the way, you eat while it's still frozen—is that it lends itself to incremental pleasure, anywhere from days to months.

Fill a large bowl with cold water and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat. Smaller cuts of meat, poultry or seafood (about a pound) can thaw in an hour or less, larger quantities (three to four pounds) may take two to three hours.

Defrost frozen unfrosted cakes at room temperature, either wrapped or unwrapped. If you remove the plastic wrap, the cake will absorb some condensation, but this is rarely a big deal in our experience.

Thawed cakes, biscuits, breads, fruits and fruit juices are okay to refreeze once if no strong 'yeasty' smell. Thawed snap frozen meat, poultry or fish is okay to refreeze if still below 4°C or transported and handled safely and spent less than 2 hours in temperature danger zone.

How do you frost a cake that has been frozen? ›

You don't want the layers to be completely frozen when you start frosting your cake because the frozen layers will start to chill the frosting, making it really hard to spread your frosting. Instead, let the layers thaw a bit, but start decorating while they're still chilled.

Cold Cakes Make for Fewer Crumbs

Instead of simply trying to frost it at room temperature, wrap the layers in plastic and put them in the refrigerator for at least a couple of hours or even overnight. In fact, the layers can be kept in the refrigerator for up to a week if you need to space out your cake baking project.

Either in the fridge or at room temperature. Defrosting in the fridge takes a little longer at around eight hours, but often it's better to let your cakes defrost at a slower rate. If you do decide to defrost at room temperature, it will usually take around two to three hours.

You can store your patisserie in the freezer for up to 3 months, depending on your freezer type. However, please note that once fully defrosted, it is not suitable for refreezing. When you're ready to indulge, simply defrost your patisserie and keep it in the fridge. It will stay fresh for 4-6 days once defrosted.