Hi- I have a large cake coming up (well large for me LOL) and I want to freeze the cakes about a week in advance. I tried looking up posts here and my head is spinning...
Should I wrap in saran and then foil? When defrosting- do I leave the saran on until defrosted??
For short term freezing (not more than a couple of weeks) I double wrap layers in plastic wrap, and thaw in the plastic. Anything longer, I use foil.
If there is anything with odor in your freezer (onions) the use foil to protect the cake.
I always freeze my cakes! It won't hurt to wrap foil around them and freeze for around 2 weeks. I don't like to leave them any longer than that.
After cake has cooled, I wrap it up in saran wrap. I then wrap mine up in freezer paper.
As cake thaws out, leave wrapped so that the moisture does not escape. I usually like to to thaw my cakes out in the fridge overnight first. But if I don't have time or I forget, I just leave them on the counter wrapped still while they thaw out. But don't leave them stacked on top of each other, or your cakes won't thaw out.
Per the suggestion of another CC member, I overwrap in plastic (two times) immediately when turned out of the baking pan. Then, I overwrap in foil (two times), and put into the freezer. I try to thaw the day prior to needing the cake. I let the cakes thaw completely in the plastic and foil liners. They seem to retain their moisture much better by keeping the linings on while thawing. I never freeze a cake for more than a week to 10 days. Just my preference. Everyone has a method that works best for them. This one just seems to always end with great results for me.