Hi, I want to make a bunch of cakes ahead of time and freeze them, but don't know the best way to freeze them. What do I wrap them in? Do I tort and fill first? If so, do I dirty frost also? Thanks!
I double wrap in plastic wrap and then put them in a freezer bag with as much air taken out as possible. I also put them on a cake board after they are wrapped in plastic before I put them in the freezer bag so they don't get misshaped before they manage to freeze. I did this for my cousins wedding cake where the wedding was in Mexico, but the reception was here at home and I only had a couple of days to get the cake decorated. It worked really well.
I wouldn't fill or dirty ice them until after they are defrosted.
I rarely freeze cake but for the few that I have, I filled & crumbcoated first. I was using BC between the layers so I wasn't worried about weird freezer effects on the filling. I had them on their cake boards and then used several layers of Pess & Seal Wrap and then either a plastic bag for the small cakes or layers of foil for the larger ones.
I moved them to the fridge for a while and then to the counter to defrost before I did the final frosting/decorating and everything came out fine.
I always freeze, but I don't torte or fill, just the leveled cake. I also double wrap in saran wrap, then foil, and I learned to mark them. (so I don't pull out the wrong cake) Let them thaw completely before you unwrap. HTH
I do the same, bake,cool,level,wrap and freeze. It has worked well every time I've done it.
Thanks guys! I feel more confident about this now.