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minicuppie
Posted 24 May 2010 , 2:35pm
post #2 of 3
I wrap my cooled cakes in plastic (not too tight or the cake will squish out of shape) and then back into the pan it was baked in. When nice and firm, I pop it out and place in a ziplock bag. Since the cakes are already firm, I can then stack them on top of each other with no worries of compression. When I am ready to finish the order, the ziplock is removed (can reuse if no cake crumbs hanging around) loosen the plastic and thaw on a cooling rack. I have never frozen a filled product (but maybe someone who does will weigh in) altho I do level my cake layers before freezing.
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