I have some cakes coming up that I will have to make ahead. I'd like to know the best way to do that.

bake
leave in the pan for 10 minutes
cool completely in a rack
wrap in layers of plastic wrap (cling/saran) making sure it is sealed
put in a bread bag or freezer bag (use foil for bigger cakes)
pop in the fridge

I do this most of the time with no problems. Everything stays fresh and moist.

anybody else?

I let my cakes completely cool and then wrap them in cling wrap a few times. Then I place the wrapped cake back in the pan and pop it in the freezer. I know this sounds wierd but I started doing this after I would place cakes in the freezer and they would lose their shape because someone would place something on top of it or it would get shoved. That is my own fanatic thing that I do but it works for me. I've frozen cakes about 4-5 days ahead and they come out moist and perfect. Much easier to handle too!

I cool my cakes for 5-10 minutes take them out of the pan, wrap in plastic warp, then wrap in foil and put in a box (the kind that you get reams of paper in that has the cover) and put that in my chest freezer in the basement. I have frozen cakes for almost a month and have had no problems with freezer burn, dryness or odor of any kind or being smashed or squashed.

My cakes are just as good as the day I bake them. Great flavor, moist and in perfect condition. I like the box (you could use any clean box) over putting them in a plastic or paper bag after wrapping as this protects them from damage. My DH doesn't think when he puts things in the freezer or removes stuff.

I have my cakes trimmed (leveled) and out of the pan within 2 minutes. I let them cool just enough that I can touch them (they will still feel slightly warm). wrap in saran (not that crappy stuff you get at the grocery ... get the commercial stuff at Sam's!) and throw in the freezer. I use just a single wrap of saran .... but again, I use the good stuff, not the crappy grocery store stuff they stick housewives with.

How do you go about thawing the cake? Just take it out of the freezer and let it thaw completly? How long does that take? Thanks!

To thaw, just throw 'em on the counter. Leave them wrapped. Unlike hamburger or chicken, which takes all day to thaw, a cake can be ready to work with in about 15 to 60 minutes, depending on the size. I start working with them while they are partially frozen ... easier to handle.

Indy..

Do you cut the cakes before you freeze if you are going to torte?

Nope. Easier to tort when they are partially frozen.

Thanks guys, I had the same question. Do you do it this way for cupcakes too?

Thanks for all your help! So if i freeze my cakes for a couple days take them out ice, torte and decorate do they need to be kept in the refrig?

I never refrigerate my cakes. Refrigerating them actually makes them go staler faster.

Quietude, when I freeze cupcakes, I put them in a single layer in a large freezer bag, and then stack the bags inside a box so they don't get squished.

I also let my cakes cool completely, then wrap in plastic, then in foil & then in a plastic bag. My husband never uses our spare freezer, so I don't worry about stuff getting squished.

good info!

after taking cakes out of oven I use the 20 minute rule.
keep them in the pan then flip them out so they dont fall apart, let them cool, seal tight in plastic wrap, then good cover with foil and I freeze upto a week before I need to use them.

what is the 20 minute rule??

I have heard 10 minutes before you remove them from the pan. I don't always do it, but the cake is more set and doesn't crack or crumble as easy. They are also easier to handle. If you level them in the pan then when you take them out of the pan they wont crack as easily also. I always use enough batter to make sure they rise a little above or even w/the pan. Leveling w/ the pan works great! Then I cover them w/the Sam's plastic and freeze for a week or less. I agree that works great as Indydebi said.

Do you all ice them frozen or wait until they're thawed? Someone suggested I ice frozen, but when I tried that, it wept and them buttercream became too sticky to smooth done. Good thing it was just a practice cake!

I crumb coat while partially frozen. I like them to sit and be complete thawed before I ice. If the cakes are cold or partially frozen, it inhibits the crusting process for me. I've read that many ice a cake while frozen with good results.

I just used a cake today from the freezer that had been in for 3 mos! It was wrapped in saran & then a ziploc freezer bag. I tasted it (sure it would be awful) and it was moist, no freezer burn. I filled it & used it for free samples-everyone thought it was great.

I've always heard it was 10 minutes after baking before flipping them out! When did they add the other 10 minutes? 10 works great for me! By 20 minutes isn't it getting
SOMEWHAT cooled down. I guess it would depend on how you treated you pan before baking!