I am going out of town on Wednesday and have a bunch of cakes due for this weekend and my only choice is to bake tomorrow and freeze until Friday.

How do I do this and how can I ensure they will be moist?? I use the white almond sourcream cake recipe. Also, I have never used the syrup on my cakes before either. Will this help?? If so, when and how should I do it?? Thanks soooo much!

I bake ahead of time and then freeze them all the time. I let them cool completely and then level if needed then wrap tightly with saran wrap...a couple of layers of it to prevent freezer burn.

My MIL has done this and they turned out perfect! think she did the double saran too. She said the cake was less crummy too so that's a bonus!

Wow, great thread (how lucky am I??) I'm baking as we speak and the cake is for Sat. I also did the saran wrap thing (with the first cakes already in the freezer) and then foil. So, just one question, how do you defrost? If my cake is due Sat night, I need to start decorating Friday... how many hours do they take? Thanks so much for any tips.

I won't make cakes unless I can freeze them first. They are more moist than freshly baked. Also, less crumbily.

When I freeze I double wrap in saran, then I double wrap in foil.

I just take it from the freezer and put it on the counter to thaw WITHOUT touching any wrapping. Only when completely unthawed do I unwrap.

Good luck
Gloria

If I'm freezing short term, I skip the plastic wrap and just wrap the cakes tightly in foil. To defrost, I set them on the counter, open the foil to expose the tops and let them sit for a few hours, sometimes less. If they're partially frozen still, it doesn't matter. As long as I can get my leveler through them, that's all that matters.

I freeze all my cakes now. I think they taste even better after they've been frozen for a short while.

Hi I am new to the site and still a beginner decorator but the one thing I do know is how to freeze a cake and have it be super duper moist. I do it all the time and I only frost and decorate frozen cakes. The way I do it is I roll out several runs of saran wrap and plop the still hot and steamy cake down onto the wrap, then wrap it up fast trapping in all the steam, this is what makes it so moist. Put it back in the pan it cooked in (this will help it keep it's shape) then place in the freezer after you have wrapped it well and let it freeze solid. When you unwrap it sometimes it has flecks of frozen ice but never enough to bother anything. Also if you need to divide your cake do it while it is still hot and freeze them seperatly. I hope this helps.

I do mine the same way Gloria has already stated, minus the foil. I just make sure I use a lot of plastic wrap, and I don't unwrap until they're thawed and ready to be decorated.


Just be sure to make sure your cake is completely cooled, before wrapping, and putting in the freezer. If not, moisture will gather on the inside of the plastic, and could quite possibly cause the cake to mold underneath the icing.


Good luck!


Holly

I agree. You have to do the saran part. Its what holds the moisture in.

with so many sheet cakes that i do every week, i have been freezing them with no problem. i wrap it in plastic wrap, or foil and put it in a garbage bag and tie it secure. when i'm ready to use it, i take it out of the bag and set it on the counter.

You guys are the BEST! I am finally going to start baking now! Thanks so much to all of you!