Im making a cake for my daughters birthday on sunday, and i want to make it as easy as possible as im working all week. I want to bake the cakes tomorrow and freeze them, but i want to know the BEST way to do it so they wont be soggy or hard. If someone could kindly give me directions on how/what to wrap them, how to defrost/how long, that would be great!
I freeze almost all of my cakes and have never had one dry out. After removing from the pan I let it cool a few minutes then wrap in 2 layers of saran wrap (one each direction so there are no open holes) and then wrap with foil. I've left them in the freezer for over a month and they were still very good. I had someone tell me they love my cakes because everyone else freezes theirs and they aren't fresh. She couldn't believe it when I told her she was eating a frozen cake. I take it out of the freezer the night before I want to use it and just sit it on the counter. I also level the cake before freezing so it's ready to go when it's thawed. If you're going to be carving it I would do that while still frozen. HTH
I actually just baked and froze several cakes last week. I only had them in the freezer for 2 days..but I put them in 2 layers of plastic (each way as tiggy said so that there would be no holes) and then i put them in foil. They were so moist and delicious! It worked out well. I did use a moistening syrup to make sure because I took them out of the freezer on Thursday evening for a Saturday party. So it sat out for a day and a half and was still moist and delicious! Goodluck!
Just make sure you give them plenty of time to defrost. =o)
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