21 Replies

I usually wrap them in 3 layers of saran wrap and if I am keeping them for a while I put a layer of tin foil over that

I like wrapping them in plastic wrap twice, then into a gallon size freezer zip-lock bag.

I do two layers of plastic wrap and one of foil. The longest I have frozen them this way was two weeks and they tasted great. However, I know of others that have used this method for up to two months and had succes. I am getting ready to test some cakes next week which will be two months since I placed them in the freezer.

I freeze all my cakes, even If Im using them later the same day. I wrap them about 10 minutes out of the oven to trap the steam (that’s moisture that’s escaping!!) and the way I do it is that while the cake is still in the pan, I lay 2 layers of plastic wrap (or one if I’m using later in day) on top of the cake, place a cooling rack on top, flip it over and remove the pan, wrap up the layer, place the pan back on the cake and flip again and stick in the freezer. I think initially putting the wrapped layer back into the pan helps the cake keep it’s shape..with the added bonus on being able to procrasinate on washing the cake pan ;) Once the cake is frozen, I generally remove the layer from the pan but sometimes I forget and then I think I’ve lost a cake pan 3 weeks later only to find it hiding in the freezer…

Hi there. I don’t have a lot of experience with freezing cakes myself but I understand that the best way is as the posters above say. I’ve been told though that the key is when you take them out – take the plastic wrap off them straight away and wrap them in teatowels while they are defrosting. I’ve only had to do this once, and it worked well, but I would be interested to see if anyone else has any thoughts on this theory. 24 cakes in 3 weeks! Sounds like a good challenge. Good luck with it! :)

Thanks everyone!! Corrie, why do you freeze all your cakes? Curious…does it make them moister?? (is that a word? Lol)

What is a teatowel??

Hmm… maybe that term isn’t as common as I thought! Like towels used to dry dishes. We call them teatowels over here (NZ) but I can’t think of other names for them. Haha

I just did a quick google search. Apparently tea towel is the English term – dish towel is the American term.

LOL!! Thanks!! I wanted to be sure up meant cloth towels and not paper towels:-).

I’m in Wyoming and I’ve always call ‘dish towels’ tea towels, maybe I’m weird …anyhoo, I freeze my cakes because it does promote moistness and even when thawed, the cakes are sturdier and easier to handle than ‘fresh’ cake. I just unwrap my layers and let them sit on the plastic they were wrapped in…also, I always use parchment liners so I wait until the layer is thawed before removing (it’s sometimes hard to do when they are frozen!)

Such good info!! Thanks everyone:-)

what kind of cake was it that is being frozen. I use the WASC recipe for my cake would that freeze good. I would really like some advice and tips. Thanks.

Aida, the WASC cake freezes beautifully. I do it quite often. I agree with Corrie. I think that the cake is even better after freezing. Somehow it is moister. I just find that I have to skim off a bit of the surface when it defrosts if I forget and leave it in the plastic wrap.

I’m right there with Corrie, I freeze them after about 10-15 minutes of them coming out of the oven even if I am decorating them the next day. I do a lot of WASC recipes and they freeze just fine! Wrapping and freezing them while they are still slightly warm really helps lock in the moisture.

SarahBeth3 – (hopefully you spot this) – am wondering how you got on with the cakes you tested which had been in the freezer a couple of months?

Thanks Ladies for the tips. Corrie you said that use parachment paper, when do you use the paper?

Hi ladies! I noticed that some of you ladies freeze them about 10 minutes after they come out of the oven. Howdo you wrap them without them falling apart???? I have been having trouble with that.

I love the differences in our language – it’s the same but different. I am in London UK – we just went to CostCo – and I saw a picnic box – which they said on it ideal for tailgaiting? What on earth is tailgaiting? I know what a backyard party is – here we would call it back garden. But tailgaiting? Do you have greaseproof paper in USA is this the same as parchment paper? We have baking paper over here – as well as icing sugar. (I think you have powdered sugar) Correct me if I am wrong?
PS – completely nothing to do with freezing cakes, as I have never done it!!!

Hi Karen, your post is cracking me up:-). For speaking the “same” language we certainly do have a lot of different words for things!! Tailgating is when you go a sporting event extremely early and groups of friends park together and “party” before the game or event. We drink and eat/grill and just have a grand old time before the game!! Say a football (American football is probably the most know for tailgating prior to) game starts at 4pm…people get to the stadium or some near by parking lot at 11am and drink and eat with their friends then go to the game at 4.
Yes, parchment paper is our grease proof paper…we also have wax paper which is also grease proof. And icing sugar for us would definitely be powdered sugar/confectioners sugar:-)

Cheers!!!!

Like many of you, I wrap my cakes in two layers of SaranWrap and aluminum foil. Sometimes after covering cakes with the plastic wrap, I put an additional layer of partchment paper and then aluminum foil. I let them thaw out in the wrapper and they always come out perfect.