If I plan to freeze my cake days before my order... when baking should I allow my cake time to cool or should I just put it in the freezer . I've heard that putting in the freezer after out of the oven retains moisture , and I've heard that I should allow it to sit out to cool then wrap and freeze . I'm not sure what's the best method .
I personally let it cool enough so it won't break and tear then wrap in shrink wrap and freeze it. I have done a hot cake if the day is over and I am tired! Honestly no different to me! I really strive to make moist cakes from the baking beginning. It is a tough call!
I prefer to cool the cakes at least 10-20 minutes before fzing. That makes them easier to handle. Turned right out of the pan onto plastic wrap does not give you a level cake (often). Usually I'm baking up many layers and it takes time to take them out of the oven, level them to the pan heigth, & turn them out so by the time I have done that w/all of them the 1st ones have cooled enough to handle/wrap up. You really don't loose that much moisture by waiting and fz'ing spreads the moisture throughout the cake making them very moist.