I have a 14' cake that is about to come out of oven. Do I freeze it to ice tomorrow or fridge? I've heard both. Any experts know why it's such a debat?
I wouldn't freeze it if you are icing it tomorrow...just wrap it well to keep it from drying out.
Put on cake board, double wrap in plastic put in cake box overnight.
Torte (if that's your plan) fill and rewrap early in the morning.
Since your icing tomorrow, let cake settle at least 3 hours with some weight on top (textbook or ceramic tile)
People and so do I, freeze cakes when they are baking in advance (bake Mon. for a Sat. cake).
I freeze every single cake, if only for a few hours. When you fill/crumbcoat it and let it thaw out after it's been sealed by the crumbcoat it will keep it moist. If you put it in the fridge you take a real chance of it drying out.
I freeze cake, especially the bigger ones. It just makes them easier to handle when your stacking and filling. Not one client has ever said to me.... OH MY GOD.....THIS CAKE WAS FROZEN.... TAKE IT AWAY!!!!*LOL* If it makes your job easier.... why not...
I freeze every cake that I make even if I'm going to using it the next day. It tightens the crumb and makes the cake more moist. Just remove from freezer and leave the plastic wrap on for the thawing process. The condensation will form on the plastic and not your cake. Once it's thawed fill and like yummy said rewrap and add some weight (ceramic tile, book, etc.) for about 3 hours. This will give your cake time to settle and prevent bulging. I never crumbcoat or ice a frozen or partiallly frozen cake. It only takes a little while for a cake to completely thaw once it's been removed from the freezer. I never refrigerate my cakes. Whether they're iced, naked or decorated. Too many issues with humidity for me.