How do I wrap cakes to freeze them??

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

-- Tara, Nova Scotia, https://www.facebook.com/pages/Valleys-kool-cakes/131353476890032

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

-- http://cakeoricandothat.blogspot.com

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…

-- find me at: www.facebook.com/CorrieCakes

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)

-- www.jillycakes.com

What is a teatowel??

-- www.jillycakes.com

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:-).

-- www.jillycakes.com

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!)

-- find me at: www.facebook.com/CorrieCakes

Such good info!! Thanks everyone:-)

-- www.jillycakes.com

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

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.

-- http://www.facebook.com/goldenticketcakery

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.

-- Jessica, Kodiak Alaska http://www.facebook.com/ConceptualConfections