Deciding whether to refrigerate a cake before frosting is a common question for bakers. There are pros and cons to refrigeration that need to be considered when decorating a cake. Taking the time to understand how refrigeration impacts cakes and frosting can help you make the best choice for your baked creations.
Quick Answer
The quick answer is that it is recommended to refrigerate cakes before frosting. Allowing cakes to chill helps create an ideal environment for decorating. The cold and firm surface prevents frosting and decorations from sliding or sinking into the cake. Refrigeration also allows layers of filled cakes to set before final frosting. This helps maintain the structural integrity when moving and serving the finished cake.
Does Refrigeration Change Cake Texture?
Refrigerating a cake does slightly change the texture of the crumb. Cakes are best stored at room temperature when fresh. This keeps the interior crumb soft and tender. Refrigeration causes cakes to become firmer. The starch molecules cool and set into a hardened structure.
The effects of refrigeration on cake texture depend on the ingredients. Cakes made with flour, eggs, sugar, butter, and milk will become more firm when chilled. However, cakes made with oil instead of solid fats like butter will remain more tender and soft. Refrigerating also preserves moisture, so chilling prevents cakes from drying out.
Impact on Different Cake Types
The impact of refrigeration depends on the cake variety:
- Foam cakes like angel food and chiffon have an airy, tender crumb. The air bubbles and foam structures set while chilling, resulting in cakes that are more dense.
- Pound cakes and butter cakes get firmer but maintain richness. The flavor is preserved.
- Sponge and chiffon cakes absorb more moisture from frosting. Refrigeration reduces this effect.
- Fruit cakes and other dense varieties firm up while maintaining moisture.
Impacts of Refrigeration on Frosting
Just as refrigeration affects cakes, it also impacts frostings. Chilling causes frostings to stiffen and become more dense. However, the texture transforms in different ways depending on the ingredients:
- Buttercream becomes very firm and can even become hard. It requires softening and beating after refrigeration.
- Whipped cream tends to weep and lose volume. Stabilized whipped cream holds up better.
- Ganache firms up nicely, making it easy to pipe and decorate.
- Glazes thicken and set up for cleaner coating and pouring.
Preventing Frosting Issues
To counteract the effects of refrigeration on frostings:
- Bring buttercream and whipped cream to room temperature before using.
- Re-whip frostings to improve texture and incorporate air.
- Add a small amount of liquid if the frosting is too stiff.
- Warm ganache and glazes gently to soften.
Benefits of Refrigerating Cakes Before Frosting
Despite changes to texture, there are several advantages to chilling cakes before decorating:
Minimizes Fruit Juice and Syrup Leaks
Cakes made with moist fruit fillings and syrups often leak liquid into frostings. The leakage can dissolve and damage frosting. Refrigeration allows filled cakes time to set, sealing in moisture.
Supports Layering with Fillings
Fillings like jam, custard, and cream need time to firm up when layered between cakes. Chilling helps solidify the fillings to prevent oozing and disruption of cake layers.
Reduces crumbs in Frosting
A cold cake crust prevents crumbs and cake particles from getting embedded into frosting. Refrigeration allows a cleaner frosting application.
Stabilizes Shape
The firmer surface of a chilled cake makes it easier to evenly frost and decorate the top and sides. The cake is less likely to tear or change shape during decorating.
Prevents Melting
If using frostings containing chocolate, buttercream, or whipped cream, refrigerating the cake prevents melting, slumping, and softening during decoration. The cold cake temperature helps maintain the structure.
Allows Thicker Frosting Layers
Hard refrigerated cakes hold up to thicker frosting and lavish decorations. Soft cakes can buckle and dent under heavy frosting.
Saves Time
For complex decorator cakes, chilling between layers gives more time for frosting to set. It also allows planning stages of decoration over days instead of hours.
Tips for Refrigerating Cakes Before Frosting
Follow these tips to properly chill cakes for decorating:
- Allow baked cakes to cool completely at room temperature before refrigerating.
- Wrap cakes tightly in plastic wrap or place in airtight containers.
- Refrigerate cakes for at least 2-3 hours but preferably overnight.
- Remove from refrigerator about an hour before decorating.
- Re-whip buttercream frostings after removing cakes.
- Warm ganache, glazes, and syrups before pouring over chilled cakes.
Storage Duration
For best flavor, only refrigerate cakes 1-3 days before decorating. Extended chill time can dry out cakes or cause excessive firmness. Leftover frosted cakes can be refrigerated 3-5 days.
Should All Cakes be Refrigerated Before Frosting?
While refrigeration is highly recommended, there are some exceptions. Cakes with very delicate crumbs like genoise or light chiffon are better frosted directly after cooling. The firmer chilled texture disrupts the tender crumb. Hot climates also make it reasonable to decorate directly without refrigeration.
Cupcakes and cake pops also do not require chilling before frosting since the small size cools quickly at room temperature. Mini desserts and pastries are also often decorated and served straight from cooling.
Ideal Cake Types to Refrigerate
These cakes benefit most from refrigeration:
- Multi-layer cakes
- Filled celebration cakes
- Cakes frosted with buttercream, ganache, or fondant
- Moist cakes containing fruit, custard, or syrups
- Dense cakes like pound cake, carrot cake, red velvet cake
Can Refrigerated Cakes be Frozen?
It is best not to freeze cakes after refrigeration before frosting. The double temperature change negatively affects texture. Cakes are better frozen undecorated.
If freezing a refrigerated cake is unavoidable, allow it to thaw 12-24 hours in the refrigerator before decorating. This prevents condensation from forming on the cold cake layers.
Troubleshooting Frosting Refrigerated Cakes
Use these tips to address common frosting issues with chilled cakes:
Crumbs in Frosting
- Brush loose crumbs off cake surface before frosting
- Apply a thin crumb coating layer first
- Keep Frosting chilled while decorating to minimize crumbs sticking
Misshapen Cakes
- Allow cakes to reach room temperature before decorating
- Warm cakes briefly at low power in the microwave
- Trim bulges or uneven surfaces with a serrated knife
Tearing Cake Surface
- Avoid using a frosting spatula for spreading
- Opt for either piping on frosting or using an icing knife or bench scraper
- Patch any tears by pressing in crumbs or extra frosting
Melted Frosting
- Refrigerate decorating frosting for 30+ minutes before using
- Work in small batches so frosting stays cool
- Chill cake after adding each frosting element
Hard Frosted Surface
- Tent cake with foil and leave at room temperature 1-2 hours
- Use a frosting torch to gently warm and soften the outer layer
Frequently Asked Questions
Should I refrigerate fresh-baked cakes overnight before frosting?
Yes, refrigerating cakes overnight before frosting is highly recommended. The chill allows moisture and structure to set, prevents frosting issues, and improves decorating.
How long can a frosted cake be refrigerated?
A fully frosted cake can be refrigerated 3-5 days. Extended times risks drying out cake layers. Store frosted cakes in airtight containers.
Should cheesecake be refrigerated before decorating?
Yes, cheesecake requires thorough chilling before decorating. The high cream cheese content needs time to firm and prevent damage during frosting. Chill at least 8 hours.
Can I freeze a cake after frosting?
It’s best not to freeze an already frosted cake. The frosting will become grainy and the cake texture suffers. Only freeze undecorated cakes.
Should I refrigerate cupcakes before frosting?
Refrigerating cupcakes is optional since the small size cools fast. However, chilling 1-2 hours does minimize crumbs and helps stabilize buttercream frosting.
Key Takeaways
- Refrigerating cakes before frosting provides many benefits for decorating and flavor.
- Cakes and frostings firm up when chilled but soften back at room temperature.
- Allow cakes to fully cool after baking before refrigerating overnight.
- Bring chilled cakes and frostings to room temperature before decorating for ideal texture.
- Dense, moist cakes and multi-layer cakes benefit most from refrigeration.
- Refrigerating minimizes frosting issues like crumbs, melting, and sliding.
Conclusion
Taking the time to properly chill cake layers leads to the best decorating and serving results. While refrigeration slightly alters the textures of cakes and frostings, the benefits far outweigh the impacts. The ideal cake decorating environment is created when cakes have firmed and stabilized overnight in the fridge. With the right handling of chilled cakes and frostings, beautiful creations can be consistently achieved.
