Defrost A Cake...wrapped Or Unwrapped?
Decorating By rnrcakes Updated 12 Apr 2007 , 5:50am by ShirleyW
I know when you thaw bread you are supposed to let it thaw in the wrapping it was frozen in so that all the moisture on the wrapping will go back in the bread as it warms up. So I would think the same is true of cake. This is why you that english muffin you take out by itself and thaw always seems so dry and crusty! At least mine do! 
interesting question. i have yet to freeze any cakes (have been told too many times people can tell in the taste) but i would leave mine wrapped too. It's like when you wrap them when they are still hot, keeps the evaporating steam in the cake to keep it moist.
I have always left mine wrapped and haven't had any trouble with it that way. Always comes out moist and delicious.
Hello all,
Although I am fairly new to cakes I recently conducted a little experiment. 
I baked a mix cake over the weekend and double wrapped in saran wrap and foil after it cooled, then a week later I defrosted this cake (unwrapped) and baked a fresh of the same kind of cake. The frozen did not taste overtly bad or dry, but there was a defininte difference. The frozen cake was just not as soft and moist....Any tips would be greatly appreciated as I would love to freeze all my cakes ahead of time! 
I unwrap it so it thaws a little, but I have done both ways and both are fine. 
"aly24" sometimes when I take them out of the freezer and let them thaw just a bit, i give them an extra coat of simple syrup (equal parts of water and sugar). Just brush it on. If I think that maybe the cake will be a little dry I will do this. I believe it helps.
i always double wrap when i freeze them, and then i pull them outta the freezer and decorate them right away... i never defrost them because it is easier to ice them without getting crumbs in the icing. i never crumb coat... my cakes are always nice and moist.
Now..how long can you have a cake frozen before it tastes funny. This one was wrapped up for about 6 weeks..double wrapped in saran wrap and double wrapped in foil. It tastes funny...it's a scratch yellow butter cake...anyone else have this problem
Hello all,
Although I am fairly new to cakes I recently conducted a little experiment.
I baked a mix cake over the weekend and double wrapped in saran wrap and foil after it cooled, then a week later I defrosted this cake (unwrapped) and baked a fresh of the same kind of cake. The frozen did not taste overtly bad or dry, but there was a defininte difference. The frozen cake was just not as soft and moist....Any tips would be greatly appreciated as I would love to freeze all my cakes ahead of time!
There's another thread entitled "To Freeze or Not to Freeze"....and I'm conducting the same experiment as I'm a die-hard NO FREEZING of my cakes fan! I've always sworn I could tell the difference in taste/texture. SO, I took some pointers from indydebi and I have one in the freezer now!
You will probably get as many answers to this as we have members. Everyone seems to have a method that works best for them. I thaw unwrapped for two reasons, one I think cakes get kind of soggy if thawed with the wrap, it seems to pick up condensation from the plastic. Two, because if the sides of the cake are too moist you can have a problem with the icing sticking to the cake, and I have seen big air bubbles develop betwen the cake sides and the icing.
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