I make birthday cakes fresh, but I am going to make up some cakes and want to freeze them. Do they still taste as moist as a cake that is not frozen?
I was skeptical at first, but tried it and was pleasantly surprised! I was always against freezing cakes, but now I'm over it! I made one for my brother and froze it for about 3 weeks. At the party I asked everyone to be honest and they all said it tasted great and it was still moist!
Do you have to do anything special to freeze the cake or thaw it?
I wrap it in Seran wrap while it's still warm, then wrap it in foil. To thaw, just unwrap and let it sit on the counter for about an hour.
It's best to leave the cake wrapped while it is thawing. It will retain more moisture.
i always freeze my cakes. i bake them all at the beginning of the week then set them out to thaw. i also leave mine wrapped for most of the thawing process to keep the moisture in. if not i have found that my edges get crumbly. i let my cakes cool completely beofre wrapping though
When I've left it wrapped, it ends up with water drops all over the outside of it. If you are on a time limit, unwrapping it means you can ice it faster.
I was a little nervous of freezing cakes also, but recently I did and everything was perfect. I wrapped with two layers of saran wrap and then aluminum foil. While it thawed, I removed the aluminum foil and one layer of wrap and it was perfect. If I had more room in my freezer I would freeze them all and not worry about having to bake and decorate in the same week.