What cakes can be freeze?

Discussion in 'Professional Pastry Chefs' started by jadepearl, Apr 2, 2014.

  1. jadepearl

    jadepearl

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    Hello Chefs,

    I am just wondering what cakes can one freeze? Will it effect the taste and texture of the cakes?

    So far, I have made mousse cakes in advance, kept it in the freezer and only took what I needed out per day.  Even after 1 weeks, the cakes still taste wonderful.  The only thing I notice, if I use gelatin in the mousse, it can be rubbery after the 1st week.  

    Care to share your experiences?

    Thank you.
     
    Last edited: Apr 2, 2014
  2. rlyv

    rlyv

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    I freeze everything if need be.  I mainly freeze layers, as I do a lot of wedding cakes.  But, I have made individual mousse cakes before, and never had a problem.  I don't put gelatin in my mousse, so I never experienced anything rubbery.
     
  3. jadepearl

    jadepearl

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    Thanks rlyv for your response. Oh...you do not use gelatin for your mousse? So, what do you use as a setting agent, if you don't mind me asking?

    Thanks! :)
     
  4. jellly

    jellly

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    I have frozen many varieties of cakes and mousses without problem.  I don't have trouble with the gelatin, but I was testing a recipe that used cornstarch as a thickener and it didn't freeze well at all.

    If your mousse seems rubbery, I wonder if the defrost cycle of your freezer could be affecting it the same way ice cream won't hold nice in certain freezers.

    I routinely have mousse cakes in my freezer at work for one or two weeks without issues.  I keep them very well insulated from frost or air and they hold great.
     
  5. rlyv

    rlyv

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    Well, I have used gelatin in certain mousses (fruit, caramel, etc) but haven't experienced a rubbery issue. When I typed that I was thinking of a chocolate mousse cake I've frozen many times, and it's made by melting chocolate with a liquid (water, coffee, juice), whipping yolks with hot honey (like pate a bombe), then folding that into the chocolate, then whipped cream.  It sets firm and freezes well.
     
  6. jadepearl

    jadepearl

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    Thanks for your reply, Jelly :)  I must keep in mind with regards to the cornstarch as a thickening agent. Defrost cycle of your freezer...I will check it out with Mr Technician.

    Thanks for your reply, rlyv :)  I love recipes using pate a bombe, its delicious.

    Thanks again, everyone! :)