Freezing Cakes

Wrap the cake in saran wrap and put in the freezer. If you frost the cake right when you take it out, it will perspire on top of the frosting. So I would suggest waiting a little bit for it to defrost before frosting. I have make the mistake of decorating the cake and then freezing it. When it thaws in perspires and the colors on the cake run. My mom used to have a cake decorating business so that is just a tip I learned from her. By the way, the cake will be extremely moist because it was frozen.

It is much easier to frost a frozen cake, you don't end up with little pieces of cake in the frosting. Since the party is in just a few days I'd say some plastic wrap would be fine. It's not going to get freezer burn in such a short time. Have a great party!

Never, and I repeat, NEVER wrap a frozen bakery item in aluminum foil because it will cause the baking soda and other ingredients in the cake/cookies/cupcakes/etc. to react while frozen! After it's cooled for several hours, wrap it as tightly as possible in plastic wrap two ways (one layer first and then *sealed* a second time with another layer). Then, using white/brown freezer paper to seal it tightly; use butcher's tape, or if you don't have that masking tape works good. I design/bake custom cheesecakes and find that I have to utilize my freezer on occasion until I can decorate them and this is the proven way (thank you 4-H and Home Ec classes waaaay back when!)to protect the freshness of your baked items.

Good luck!
N. (Okemos, MI)

Most bakeries will freeze the cakes before frosting them, yes we do have a bakery in the family. When ever I do cakes for any reason I freezed them. Freeze it while it is still a little warm, not hot and not completely room temperature, this will hold more moisture in the cake and not only will it be easier to frost, when you cut it the cake will hold together better and not crumble and fall apart. Usually I just cover them with saran wrap if it's only going to be over night.

Good luck,
Chelle E.

I used to decorate cakes as my job, yes it's much easier to frost a frozen cake. After you bake it let it cool then wrap it in plastic wrap and place it in the freezer. You can place it on the pan or whatever it will be on and then cover it with plastic wrap. I would only suggest you leave it in the freezer a couple of days since plastic wrap isn't meant to prevent freezer burn, but a few days will be just fine.

Hey K.! I do this every Year! Fully make the Cake, 2-3 weeks ahead of time! A few layers of plastic wrap, and a good cover with Foil. Your Good! Try to get in a DEEP freezer, Chest Type if storing longer then a week! Your Regualr Freezer and the upright frost free freezers cycle several times a day, adn that is how you get frost ruined food! ALSO, the Great thing is you can Actually Scoop Dozens of Ice creamm balls ahead of time too! and freeze them again, like little snow balls, after you scoop them! put them on a non-stick Mat and freeze until solid again. put into a Biz Zipper Bag or XL Tupperware Type, and POOF, just like Majic all your Party Ice creamis already scooped, NO MESS, and No waiting on Ice cream to be scooped with the cake!
Happy Birthday! Blessings! Andrea

I would freeze them in a container with a good tight lid.Don't frost them before you do it the frosting after it thaws will ruin them.The day of the party i'd say in the morning let them thaw out alittle before frosting.

~J.~

hi there you are correct my moms a cake decorator she dumps her cakes on onto the cardboard and covers with tin foil and puts in the freezer and yes a frozen cake is easier to frost because it dont rip appart and have crumbs in your frostin one more trick for you would be before you cook your cake line your pan with wax paper then poor your cake mix in your cake will never break when dumping out of pan and will not stick to pan after cake is cool pull wax paper off yes u can freeze it too with wax paper on it and pulls off just fine when frozen good luck A.

I have frozen cakes. We keep them as stable as possible, wrapped them in plastic wrap, then aluminum foil, and then a bag if they were in pieces. That was a long time ago, so I'm sure you could you use that sealing wrap to seal out the air. I think that even if you put it in a box you might want to seal it up to keep the air out.

My sister in law makes wedding cakes and has her own restaurant and bakery. When my daughter was married and we anted to freeze the top, her recommendation was to make sure first the cake was cold. Then cover it well with plastic wrap, then with foil. I even had a tupperware that was the right size. I put the cake (it had frosting on it) in the freezer "naked", took it out and wrapped it in Saran Wrap, covered it with foil and then put it on the lid of the tupperware, then put the body of the tupperware over it and snapped the lid and top together. We celebrated their one year anniversary and it was as good as the day if the wedding. The key is to keep all air away from it and it will be woonderful.

After baking and cooling, wrap it in a large freezer bag and then freeze. Good luck! :)