I have a few cakes to make for June for family and friends. I wanted to know how long can I bake and freeze cakes and still taste good.

As long as you wrap them REALLY well (I do 2 layers of saran wrap, 2 layers of aluminum foil and then a freezer bag), they will still be good for a few months. I made a cake last weekend from extra cake from my daughters bday 2 months ago and it was moist and wonderful. Just don't let it get freezer burned and it should be fine.

I use the same method and have had a cake in there for as long as 2 months. But as wendalynn adviced wrap properly and the aliminium foil is an absolute must to avoid the freezer burn.

Well, I'm always game for an experiment. I do not sell, BTW - this is my hobby. I have wrapped well and then vacuum sealed and then "lost" in my disorganized freezer. Nine-month-old cake (scratch) was just like fresh. Wouldn't recommend it as a regular practice, but don't fear a month or two .

I've heard some people keep it for months. I personally prefer just keeping it in less than 2 weeks. The key is storing it the proper way. I store mines wrapped with layers upon layers of saran/cling wrap. I would then put it in a freezer bag for the smaller ones and wrap the bigger ones with foil. Some people suggest you also put it in some type of brown bag so it wouldn't absorb any odor from the freezer.

Do you freeze them filled? I have a wedding cake order coming up where the bride wants a cake on each table. 25 cakes, 6" two layer. I wonder if i should freeze each layer or fill and then freeze each cake.

I have never freezed them filled and I wouldn't want to try. But you know what? As far as I recall, there is someone who had. She made 80 cakes and I believe she mentioned that she did freeze fondant covered cakes. I think her user is cakepro.

Good luck =]

Okay then. Well good luck =]

I froze my Dad's b'day cake with it already torted and filled with Hershey's Perfectly chocolate icing (vanilla cake). It was terrible. I've frozen plain cake with no problem, and maybe it's just that icing, but the cake tasted grainy and it was just plain nasty. Fortunately, I realized it and baked a fresh one for his birthday that morning.

Edit: I just realized the last reply to this post was 2009! I had hit "newest posts" and didn't pay attention to how long outdated this one is. Sorry!

...and I'm reading it today so it's current for me lol :)

I freeze bare, un-frosted cakes all the time.  My advice is: Wrap it like your life depended on it...though frankly, if it's just for half a week or something, I don't go too crazy.  Wrapped well, and in a chest freezer (NOT an auto-defrost freezer attached to your fridge) I have kept cakes for months without issue.

Here is some additional info that makes me think that freezing a filled cake would be no trouble at all:

• I have frozen iced cupcakes and they thawed and were great -- just like fresh, no problem at all.  Amazing.
• This is the part you'll never believe, except it's true.  The top tier of my own wedding cake got forgotten, and forgotten, and forgotten...for FIVE YEARS.  My husband pulled it out of the chest freezer on our 5th anniversary, reasoning that it certainly wasn't going to be any better by the time our 6th anniversary rolled around, so we might as well get it out of the freezer one way or another.  We figured there was no way in the world that it would be OK, but with the exception of a tiny bit of freezer burn on one edge, it was totally fine...and I wouldn't even say that it had been "wrapped like your life depended on it."

If you're talking about cakes that you're going to use later this month, just wrap them well and don't worry about it.  They will be totally fine.