I've never frozen a cake before, and I have a large cake to make in one month. I want to bake the cakes a few weeks ahead and freeze them, and I just have a few questions:

*How does freezing affect the texture and taste? Can the cakes get gummy?

*Will my cakes fall? Can I add anything while mixing/baking to help them retain their height?

*I have limited space and over 20 (small: >8x layers; what is the most efficient and safe way to store them?

Thank you for reading

I have not had any problems freezing my cakes, cookies, brownies, fudge etc. No change in flavor or texture.

One thing is to put a box of baking soda in freeze to absorb any smell you can not smell. It will get into the food.

I let my layers cool on a wire rack. When ready to put in freezer I lay scran wrap on top of cake on rack (2- 3 strips). Then I put my cake pan over the cake flip rack, fold in scran wrap and put in freeze (cake and pan) until it is firm and I do not have to worry about the cake getting smashed.

Thank you both, this puts my mind at ease a little. If I don't have enough cake pans, do you think that aluminum molds, like ones in the grociery store, would work? I like the idea.

freezing your cakes doesnt hurt them at all, as long as they are wrapped and stored properly. The aluminum pans are ok... so, get to baking! Good luck and have fun.

I double-wrap in saran wrap, then in foil.
When defrosting, do this in the fridge for a day. They won't get gummy.

Edited to add: Keep the cakes wrapped while they're defrosting in the fridge.

Alright, the tips are:

*wrap in double lay saran and single layer foil
*keep baking soda in freezer for odor control
*store wrapped in pans, if possible
*defrost, wrapped, for 1 day in fridge
*(have fun)

Thank you all so much!

mareg

I have baked a cake a month ahead of time and had no problem. Wrap really good. I freeze mine in the pan once hard I remove from pan if I need to bake some more or another flavor.

Wow thanks! I'm not yet charging for cakes, buts seem to have one come up every week! This week 2 with my class!
Thanks

Also, to make the cakes a bit more fresh, spray the layers with a simple syrup.

lsawyer-

(silly ? mayber): Do you apply the simple syrup spray before freezing or after defrosting?

Galxcbaby........no such thing as silly here!

I was taught to apply the syrup after your defrost, right before you fill the cakes. Use a spray bottle and apply generously. If it's OK with the customer, add one tablespoon of a liqueur to the syrup, such as Kahlua, chocolate, or Bailey's Cream, or...........whatever would be a good match with the cake/frosting Yum!

hey you guys, what is simple syrup? Is it the one with part sugar and part water? Help!! I am scared of freezing my cakes but after reading all this, i'm going to try it real soon. TIA

Yes--simple sytrup is water/sugar boiled, then cooled.

Thanks so much for the info lsawyer, you guys are always so helpful

Thanks so much for the info lsawyer, you guys are always so helpful

I freeze cakes all the time. They actually turn out being more moist. I brush on the simple syrup before freezing and torte, fill, and crumb coat if I know in advance what it is to be. I then wrap in double layers of saran wrap, then foil, then place in a freezer bag (they come in all sizes even larger than sheets). After the cake is frozen I put stiff cardboard boxes over it so I can freeze the next layer of cakes and place over it without fear of any being crushed. They defrost covered in the fridge in one day.

Thanks guys, you all are building up my confidence in beginning to freeze my cakes, thanks