I am trying to be organized and having my cake ready a day before they are due. So here is what I am wondering will freezing affect the quality of the cake. Im asking because I tried a sample and the cake was moist. I make a cake late Saturday night & let it cooled on the counter for 20 minutes and then I put the pan in the freezer at 1:20 AM for 1 hour. Then I removed the pan & put the pan in a plastic bag until Sunday night when I was ready to decorate.
While it was great for filling & frosting but it didnt taste the same as the other cake which I let cool completely on the counter before putting into the freezer.
What is the correct way to bake & freeze?
I let it cool all the way then wrap in seran wrap and then foil.
I was always told to turn the cake out of the pan as soon as it comes out of the oven and then wrap in saran wrap to seal in the moisture, then right into the freezer. I used to do this, and didn't have a problem with the cakes not being moist. But now I just bake it the night before (or early the day of) I need to decorate it and it's okay. We never freeze our cakes at the shop that I work at either. We bake them, put them on a rack (out of the pan) and once they are cooled they go in an airtight case. They are always flat iced or crumb coated within 24 hours. Hope this helps.
I bake on Mon or Tue, all the cakes I have orders for that week , When I take from oven I place wax paper on top while still in pan & use a cake board the same size & flip it over, lift pan off, Cool if you want, I don't I wrap with saran wrap & then let it cool abit & then put in freezer. I see no point in letting all that moisture escape.I have read on here alot about freezing hot cakes, saying its not good, bateria problems, but I see no difference if you decorate the cake and freeze. It takes a dark ,WARM, moist enviroment for bacteria to grow. I have froze cakes for years this way & never had a problem,but get lots of complements on how my cakes are always so good & moist. Any way HTH.
I take my cakes right from the oven, flip them on a board and place them right in the freezer. No one can tell they have been frozen and they are super moist.
I never freeze IN the pan... I have bad luck when it comes to letting it cool completely in the pan. It always sticks!!! I generally will cool for 15 minutes in pan on counter, turn out onto covered board, cool for 30 minutes, wrap with cling wrap and foil and place in the freezer for about an hour or so, then I'll frost it and keep it in the fridge 
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