How Do I Properly Freeze My Excess Cakes??

Decorating By bibbles6598 Updated 20 Mar 2011 , 8:34am by bibbles6598

bibbles6598 Posted 19 Mar 2011 , 7:58pm
post #1 of 5

I have four 9in rounds I baked last night and I don't want to throw extra cakes away like I always do! I have tried to freeze before by wrapping them in saran wrap and then sticking them in a ziplock bag...I did one in december but when I pulled it out last night, it had some ice on it and it felt a little soft and mushy. How do you properly do this and how long do they last? Thanks for any help!

4 replies
ajwonka Posted 19 Mar 2011 , 9:32pm
post #2 of 5

I tort, fill with buttercream, & crumb coat. Put in freezer long enough to freeze buttercream. Wrap in 2 layers Saran & then foil. Then I put in Ziploc (maybe overkill). I've left them in for 3 weeks with no trouble!

cakesrock Posted 19 Mar 2011 , 11:30pm
post #3 of 5

Glad press n' seal is the best! Wrap it in that, then a freezer ziplock and it will last for a looong time!

SammieB Posted 20 Mar 2011 , 2:47am
post #4 of 5

I've wrapped mine in wax paper first. Then i go crazy overkill with the saran wrap. The wax paper keeps the saran from sticking to the cake. 2 months frozen before with no issues!

bibbles6598 Posted 20 Mar 2011 , 8:34am
post #5 of 5

Thanks everyone!

Quote by @%username% on %date%