Below we have the answers to some of the most asked cake-related FAQ’s. If you would like to ask us a question please feel free to get in touch and we will add it to the page!

Can I freeze / re-freeze cake, once it’s been defrosted?

A: We do not recommend that you re-freeze cake once it has been thawed. This is due to food safety reasons.

You can freeze a cake that you have just baked, however it is important to freeze once it’s cool. This is a great way to prepare, as you can make the cake in advance and bring it out to defrost before the event and quickly decorate it.

For tips and ideas on how to decorate your frozen cake check out our Serving Suggestions and look how some of the top foodie bloggers decorated theirs!

How do you defrost cake?

A: To defrost cake correctly, place it on a wire rack or a cake board and allow it to thaw at room temperature. If the cake is packaged, we would recommend removing all of the packaging as it may cause a build-up of condensation.

Defrosting times differ depending on the type and size of the cake; however it is normally between 2-3 hours. If you are defrosting a cheesecake or any other cake that needs to be stored in a fridge, we would recommend that you defrost it overnight in the fridge.

To defrost cake it should normally be consumed within 1-2 days; however this does depend on the ingredients included. We do not recommend re-freezing once thawed.

TIP: Gateaux can be sliced after one hour of thawing. This will help the thawing process and defrost the gateau quicker.

How do you pipe icing?

A: Whether you’re using an icing bottle or icing bag here are some helpful tips to make sure that you don’t get icing everywhere, and you get the professional finish.

So what kind of icing do you want to use? You can pipe most types of icing/buttercream however it’s important that you get the right kind of consistency. If it breaks easily then it is to wet and you should add a little more icing sugar. If it is really hard to pipe then add a little water to your icing.

It’s also important to make sure that you choose the right kind of nozzle for your piping bag as they all produce slightly different results. For a range of different nozzles and to see the different patterns they create check out this blog post.

We would always recommend practicing your on a piece of grease-proof paper before your start on your cake. This is so that you become comfortable with the nozzle and the speed in which the icing leaves the bag.

You are now ready to start decorating your cake! Good luck and don’t worry if your hand slips slightly – you can always just cover it up with more icing.

How long can I leave my cake in the freezer?

A: One of the benefits of frozen food is that it can be stored in the freezer for a great length of time. However the time is dependent on the temperature of your freezer. To hold in the quality as long as possible it is recommended to set your freezer at -18°C.

If it is a bought product you should always refer back to the best before date on the pack. This is a quality indicator set by the manufacturer and highlights how long the product will remain at peak quality.

How many servings should I get out of my cake?

A: This question obviously does all depend on the size of the cake – however on average a cake slice should be 1/10 of the cake. This is base on a two layer cake – for every additional layer you should increase the number of servings by one.

If you are unsure if there are going to be enough servings of cake for all of your guests, we would recommend gently scoring the top of the cake with a sharp knife and marking out each slice. This way no-one will be forgotten and nice even slices can be cut. However don’t forget to count yourself!

How should I cut my cake?

A: The traditional way to cut a cake is to cut wedges from the centre – this way is simple and everyone is happy as pieces can be easily cut even. If you are unsure there are enough slices for everyone, a quick tip is to score the slices first by gently pushing your knife into the top of the cake. This way no-one will be forgotten – and don’t forget to count yourself!

However  when someone next asks ‘How should I cut my cake?’ you may want to recommend this next method instead! There has been a recent development as to how you can cut your cake and also make sure that it is kept fresh.

By cutting parallel lines across the cake, starting from the centre and working outwards, you can push both sides of the cake together to store and seal. By doing this your cake won’t be susceptible to drying and becoming stale.

If you are cutting a cheesecake or gateau a good tip is to rinse the knife in very hot water beforehand. This will help you to easily cut through the layers and stop the knife from sticking.