Hello,

So I have read on here about freezing cakes but can't for the life on my remember the details. My nephew changed his mind last minute about his cake flavor from vanilla to chocolate... and well I don't want to disapoint him so I know have a left over 9x13 chocolate cake.

I would like to freeze it. So how the heck do I go about doing that? Do I need to keep it in the pan to hold the shape? Do I wrap it in saran wrap and that's it?

As for de-frosting, do I let it defrost in the saran wrap? OR do I take it out of the saran wrap and maybe put it on some paper towel bc of the condensation?

Any help would be appreciated, as I'd hate to see this cake go to waste.

S

it's simple enough, just take the cake out of the pan, wrap it up in plastic wrap- if you think it might be sitting in the freezer for a long time, definitely double wrap it. I unwrap my cakes to defrost because the condensation from the plastic will sometimes cause a slimy coat. I've frozen cakes up to three months and they've defrosted beautifully with no freezer taste or staleness issues.

I double plastic wrap, and then wrap in aluminum foil. I thaw partially while it's still wrapped and then I open and let it dry just a bit to help with the condensation as mentioned by pp.

Some people swear by wrapping the cake in aluminum foil AFTER the Saran Wrap. I will be freezing my first cake this weekend for a wedding cake I am making next week. I am a little nervous because I have never frozen a cake before, but I have been reassured after reading many CC threads on this topic.

Freezing actually improves the moistness of the cake. I freeze even if it's only overnight for that reason.

When I freeze a cake, I just double wrap it in plastic wrap. It lasts for a pretty long time. Meaning when thawed it's still fresh, no freezer taste. Just make sure you wrap it securely and I think you will be fine.

Ok thanks so much everyone!

I am going to freeze it and then use it for an order in 2 weeks so it will be a good test run!

S.

It will work perfectly. I always freeze my extra cake and just pull it out for the next one I am making. Good luck I'm sure it will turn out fantastic.