Baking and Freezing Red Velvet Cake

Cafe Society
1

My husband is making his cousin’s wedding cake for October 2. He is with me in Jamaica until September 29, so although he has time to make the cake when he gets back, he’s thinking of making it ahead of time and freezing it. He’ll pull it out when he gets home the night of the 29th for decoration on the 1st. We’re wondering if this will work.

Bonus question: It is a Red Velvet cake. He’s made it a few times using my grandmother’s recipe, and although it is divine, it breaks very easily, even when cooled. He theorized last night that perhaps because the recipe is from the coast, and we’re 3500 feet above sea level, he needs to adjust something in the recipe to make it work properly. Any ideas? If it’s not elevation, what should be added or done to make the cake more firm?

Thanks in advance!

2

I don’t know anything specific about red velvet cakes, never having made one, but my two cents here are no, don’t freeze it and pull it out - cake always has a freezer-y taste after being frozen. If it was just for the two of you, I’d say go for it, but for a wedding? No way. On the other hand, I’m a bit of a super-taster, and other people might not notice the freezer-y taste, but does your husband want to take a chance?

I think you’re probably right about our altitude affecting the recipe, but I’m not sure how to fix that. Some more scientific minded Dopers will have to help you with that. :slight_smile: Hey, how about posting the recipe and I’ll try it in my kitchen?