Hi everybody,
I was just wondering whether or not I should freeze cakes that I baked today if they are for orders that will be delivered on Saturday? Once I took them out of the oven, I wrapped them up well in Saran Wrap and put them in the fridge, but I'm really unsure about how fresh they might be on Saturday. What do you guys think?
I'm sure I saw a post about this a week or so ago, but I can't find it anywhere!
I would appreciate any and all opinions!
Thanks,
Val.
I was planning on using a cookies and cream filling in the cake. Would I have to thaw the cake before filling, or could I fill it while it is still frozen? 
If I freeze the cakes, would I be able to fill them with the cookies and cream filling while they are frozen, or would I have to thaw them first?
I would let them thaw a little, I'm sure some people go ahead and fill frozen, but I always seem to end up with lopsided cake when I do that.
I'm doing 8 12x18 sheetcakes and a centerpiece tiered cake for a reception this weekend. I am baking and freezing. I'd never use the refrig.....too much chance for food odors to absorb into the cake. With 8...not enough room anyway. I've always found that freezing just makes my cakes more moist, like someone already mentioned. I did see a post once tho where a girl swears she can taste "freezer" on any cake that's been frozen. I guess my senses are dull! LOL If you freeze.....make sure your cake is wrapped as air-tight as possible without smashing it in any way. Good luck!
For those of you that freeze your cakes....can you tell me in detail how you prepare/wrap them for the freezer. I'm one of those also that can tell when a cake has been frozen....but I would love to start freezing them because I'm getting so many orders and think this could help! Thanks!
I wrap tightly in plastic wrap several times over without damaging the shape and then I put each cake separately into a Freezer bag but remove all the air before sealing it.
For bigger cakes that can't fit into ziplock, I wrap them in plastic wrap, return them to the baking pan and cover that in several layers of cheesecloth
I usually bake my cakes the weekend before and put them in the fridge with wax paper or parchment paper then wrapped in foil. All my cakes have been moist. I don't have the freezer room because my boyfriend likes to keep a lot of meat in it. I guess either will work depending on your room.
I think I read on Baking911 once that refrigerating bread, or in our case cakes, removes the moisture from it. Instead cakes should be frozen and never refrigerated. You might want to check it out.
Yep, you are right. My husband does heating and air conditioning for a living and he tells me a refrigerator pulls the moisture from the air....just like an air conditioner. I did a field trip with my kids to the Franz bakery(bread) and the tour guide said the WORST place to keep your bread is in the refrigerator.
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