Which is the best method for freeze your cake or cupcake?

Me too I have never froze any of my cakes or cupcakes but I have heard lots of people do it.. I want to know too :o)

I didn’t try it before, but I know you should freeze it once they cool and wrap them carefully before placing them in the freezer

I prefer using and decorating fresh cakes and cupcakes

I always freeze my cakes. What I do is let the cakes cool for about 5-10 min in the pan and then flip them out and wrap them in saran wrap immediately. I wrap very well and then place on top of a cake board and place in the freezer. When I am ready to use the cakes I bring out about a couple hours and place in the counter to defrost. When they are defrosting I do not remove the saran wrap. The saran wrap will be wet from the moisture and I simply wipe dry…again while they are still wrapped. When they have been thawed out I then do my normal cake prepping procedures.

As far as the cupcakes I always bake them fresh. However, for samples I like to freeze my cupcakes. What I do is let them cool slightly and then I place them in a large freezer ziplock bag. When I want I want to use them…I take the bag out and either 1) let them thaw out in the bag or 2) you can take them out and let them come to room temp. Cupcakes are very quick to defrost. About 30 min or so.

Thanks you so much Normita…I m sure your experiencie will be helping a others….

Thanks for this post I think I will start freezing my cakes because it gets pretty overwhelming when I have to bake all these cakes at once especially tier orders & sit & wait for them to cool..

This post is very useful for me, I’m a beginner and your experience is welcome. Thank’s Sweetheaven and Normita :)

I always freeze my cakes. When they have cooled I wrap them in Glad Wrap and then place them in a freezer bag.
This means I can bake on the weekend, get them out of the freezer Wednesday or Thursday morning, ganache them that night, fondant and decorate the next day and the cake is then ready for the weekend.

Thanks Miriam for share your method…. I’ll traying ganache the next weekend

I believe mud cakes are better when they’ve been frozen while still a little warm from the oven. I also leave mine in the pan for about 15 mins to cool slightly, remove from pan leaving baking paper intact, then wrap in 2 layers of foil, then really tightly wrap with 2 layers of cling wrap. I also add a note between the 2 layers of cling wrap stating the flavour and the name of the client the cake is for :)