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Freezing Gluten Free Cakes


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5 replies to this topic

#1 CrystalDawn

 
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Posted 02 March 2012 - 09:57 AM

Hello all,

This is my first post as I can usually find all the answer to my questions via the website or google; however, I have a query that has stumped me.

My fiancee and I are getting married next March and we want to have a gluten free/dairy free/egg free wedding cake; which I will be making. However, I wanted the whole wedding to be gluten/dairy free because I want it to be inclusive of us and a few other guests that we have (including children) who are gluten sensitive/intolerant.

Because of this, I will be making the cakes/cupcakes myself and I usually keep them frozen in the freezer until we need them; however I have only ever kept them in for a month or less. Does anyone know how long in advance I can start this undertaking? I don't want freezer burn on them, but I don't want to be baking tons of cupcakes and such a week before the wedding either.

I was thinking of using the Betty Crocker gluten-free mixes- has anyone ever frozen these for any length of time?

Any insight would be greatly appreciated! :)
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#2 GottaSki

 
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Posted 02 March 2012 - 10:17 AM

I use Bob's Red Mill Chocolate and Vanilla to make cakes and cupcakes and have frozen chocolate cupcakes...think the longest was just under a month as teens found my stash ;)

If you add choc chips (dark or semi-sweet) to the chocolate cake mix you get the most sinful chocolate cake...it is what I make for everyone's birthdays -- family, co-workers, etc. -- gluten eaters as well as non gluten eaters all love it :)
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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#3 Mizzo

 
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Posted 02 March 2012 - 03:14 PM

I froze king Arthur cupcakes for 2 months and when they defrosted they were a bit wet (condensation ? ) tasted fine but tough to decorate.
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#4 ciamarie

 
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Posted 02 March 2012 - 07:15 PM

I froze a couple of slices of birthday cake made with Hodgson Mills gluten-free yellow cake for about 2 weeks and it was fine when thawed. I would suspect you should be able to go about a month with no problems. Though fyi, the Betty Crocker yellow cake is pretty dry when made as directed, if you're using that you might want to make a test batch with some added mayonaise or pudding or something. (It's what I used for a Christmas cake) The reviews for their chocolate cake are really good.
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#5 love2travel

 
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Posted 02 March 2012 - 07:21 PM

I have frozen gluten-free cakes successfully for up to two months but they are homemade so the texture would be vastly different. I have had no problems with icing the cakes after they are frozen.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

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#6 Juliebove

 
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Posted 03 March 2012 - 12:01 AM

I once bought a frosted gluten-free sheet cake that I also think was dairy and egg free. That thing was huge! The place where I bought it from no longer makes cakes. Anyway... I cut it into individual pieces and put each in one of those Gladware kind of containers. At 6 months there were still a few piece left and my daughter said they were fine.
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