Hi CC,

Iv just baked a 6 inch small cake and its sitting on my wire rack cooling off. Il be icing it after 24 hours. some places Iv read/seen on utube/have been told to freeze the cake wrapping it in a cling film and some say to leave it in a cool place or refrigerate it.

ofcourse this has been told due to the individuals experience. but could u plz throw light that how does each treatment work. why do u follow and not follow a particular method?

Thanx

I bake mostly butter/chocolate cakes. once it comes to room temperature. i wrap it up well with cling wrap and keep it in my "cooled down" oven, till i ice it the next day - perfect !!

If it is just a single cake, I will often put it in a cake carrier over night. If I bake late and need to go to bed before it completely cools I'll also put it in a cake carrier on a wire rack.

If I have a bunch of cakes to do, I will wrap them in several layers of plastic wrap and leave out on the kitchen cabinet.

I never freeze cakes, mostly because all I have is a side by side and have no room for it. Some say that freezing helps make the cake more moist. I haven't had a moistness issue, so I'm okay with what I do. If I need to bake early (as in a week or so) then I would freeze.

I don't put the cakes in the fridge either, because I have no need to. Wrapped well in plastic wrap keeps them from drying out.

Since I work 8-5, I tend to bake later in the evening. I remove the cake from the pan, let it cool on the wire rack overnight. I will take a papertowel and drape it across the top of the cake to keep anything from settling on the top of the cake. Then, in the morning, will wrap them in plastic wrap several times, but leave on the counter until that evening to frost and decorate.

If I am baking ahead of time, then I'll freeze the cakes, but usually I bake 1-2 days in advance of needing the cake.