You can freeze just about any cake after they’ve cooled completely. This way the condensation will form on the wrapping, not the cake. You see, condensation forms as foods thaw. This is important: Make sure you’re thawing the cakes while they’re still in the wrapping. Sometimes I forget and just let the cake(s) thaw at room temperature, but it’s better they thaw at a slower rate in the refrigerator. The cakes take at least 8 hours to thaw completely in the refrigerator. I usually take them out of the freezer container to thaw. Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil. Double layer = maximum freshness and no freezer burn. This is also how I wrap banana bread and other quick breads, too. The first layer keeps the cake tight and fresh and the aluminum foil ensures no condensation will seep in. The cakes are wrapped in two layers: Press & Seal, then aluminum foil. Of course make sure the foil with the date on it is what’s on the outside. Or if you don’t have a big enough container, wrap in another layer of aluminum foil. Step 5: Place the cake(s) in a freezer-safe container. Step 4: Wrap the cake in the aluminum foil. I write on the aluminum foil before wrapping the cake just in case the ink seeps through. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes. For best taste and texture, don’t freeze cakes for longer than 3 months. Step 3: Write the type of cake and use-by date on a large piece of aluminum foil. (Not working with this brand, just really love it.) It definitely works, but Press & Seal is so much easier to use and I’ve honestly found that it keeps my food fresher. And I always feel like I need to double wrap food when using it. Maybe it’s just me, but thin plastic/saran wrap is incredibly clingy and frustrating.
From one baker to another– this is the best product for wrapping cakes.
Step 2: Once the cake(s) cools completely, wrap it in Press & Seal. See 10 Cake Baking Tips for best practices on baking and cooling cakes. These step-by-step photos show round cakes, but you can freeze square, rectangle, Bundt cakes, etc. Step 1: Bake and completely cool a cake/cake layers.
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Let’s learn how to freeze cakes so that they taste the freshest. I’ve frozen plenty of cakes– all different sizes– and I’m really excited to share the most successful freezing process with you today.
Last year I found the best method when I was prepping and practicing cakes for my daughter’s birthday. Over the past few years, I’ve tested multiple different ways to freeze cakes including changing factors like the cooling process, the wrapping, the container, the length of time, thawing, decorating, etc. The best and easiest way to make a cake ahead of time is to freeze the unassembled/undecorated layers. So let’s talk about freezing cakes ahead of time. Making desserts ahead of time for a gathering or party is a wonderful way to avoid stress, the last thing you need before an event. You need a cake, but life’s busy and spontaneous plans pop up. Let’s learn how to freeze cakes so that they taste the freshest! We’ve frozen plenty of cakes and have made enough mistakes to know what really works.
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