I'm sure this has been covered, but my searches aren't pulling anything.

I'm hosting a b-day party on Friday. The last batch of cakes is in the oven as I type. I've wrapped the first batch in plastic wrap and put them in the freezer. One Yahoo answers page I found said to put a HOT cake directly into the freezer to keep it moist. Other answers said to let them cool completely (this is what I did because I did it before searching.) Some answers said to decorate frozen, while others said to let thaw before decorating. What about leveling? I was so tired when I finished last night that I stuck them in the freezer unleveled. It seems like it would be easier to level them frozen, anyway. I'm not very good at leveling!

Anyway, TIA!

I've read that you let the cake cool about 10-20 minutes (not all the way cool) then freeze. I still think yours will be fine. you can torte while frozen (probably easier). i haven't decorated a frozen cake (I suppose it would depend on your icing and if it can stand any extra moisture). i would say let them thaw, then crumb coat, refrigerate until crusted, ice and decorate.

I've read that you let the cake cool about 10-20 minutes (not all the way cool) then freeze. I still think yours will be fine. you can torte while frozen (probably easier). i haven't decorated a frozen cake (I suppose it would depend on your icing and if it can stand any extra moisture). i would say let them thaw, then crumb coat, refrigerate until crusted, ice and decorate.

I would say cool it compleately, if you freeze it while still warm, you risk getting a lot of ice on the cake - and then it'll just get soggy....and you also risk ruening other foods you have in the freezer...

i put all my cakes in the freezer as soon as they come out of the oven, (usually because i'm running short on time and i need them to cool down as fast as possible) but every body always talks about how moist my cakes are. i have never had a problem with extra moister or my frosting not working with it. the last 2 cakes i did i did NOT freeze them and i noticed they were not as moist. Ok and for the leveling i would wait till it thawed a little bit which does not take long, it makes it easier to cut through it when its soft. i also crumb coat when my cakes are frozen and if im not using fondant i stick i back in the freezer to harden up before i begin frosting it and decorating, with fondant i just stick it back in the fridge because i dont want to much moister. hope that helps

i put all my cakes in the freezer as soon as they come out of the oven, (usually because i'm running short on time and i need them to cool down as fast as possible) but every body always talks about how moist my cakes are. i have never had a problem with extra moister or my frosting not working with it. the last 2 cakes i did i did NOT freeze them and i noticed they were not as moist. Ok and for the leveling i would wait till it thawed a little bit which does not take long, it makes it easier to cut through it when its soft. i also crumb coat when my cakes are frozen and if im not using fondant i stick i back in the freezer to harden up before i begin frosting it and decorating, with fondant i just stick it back in the fridge because i dont want to much moister. hope that helps

I have frozen my cakes but only after completely cold. It's not a question of how moist it could get but because a hot cake would spoil all the food around them. Things would start thawing and then freezing again! I'd never dare....