Jump to content
  • Sign Up
0
CrystalDawn

Freezing Gluten Free Cakes

Rate this topic

Recommended Posts

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! :)

Share this post


Link to post
Share on other sites

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 :)

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×