So I bought a cake pan today and I want to try it out to see how it bakes, etc, and a practice cake. But now when I got home and I looked, the cake pan is a lot bigger than the area I have inmy freezer for cakes.

What do you all do? Do you just leave it to cool really well overnight?

Or should I attempt something else?

what are you wanting to put it in the freezer for?

I typically only freeze my cakes if bake them more than two days in advance. And then it's so they don't go stale on me. I bake my cakes let them cool in the pan 10-15 mins, turn out onto a cooling rack and then let cool completely. I then 1) wrap in seran wrap and leave on the counter or 2) cover with a tea towel (or flour sack towel) until I'm ready to decorate it.

I usually bake my cakes about a week in advance though and then freeze until i decorate. If i had a cake that didn't fit in the freezer then i would do one of the two things above and bake it closer to the time of decorating/delivery

Ditto everything leily said. Especially the question, "why does it have to go in the freezer?"

Do you have a friend or neighbor who could hold the cake in their freezer until you need it?

Oh I thought the cake after it was baked should go into the freezer to help it get hard for evening out and for putting the BC crumb coat on it. This is just a practice cake that I am doing not for anyone/anything.

I am just starting to bake more as a side hobby at home. But I wasnt sure about the freezer thing.

I would just leave it out or in the fridge covered in seran wrap. I also like to freeze my cakes before hand so I can trim up the edges without them crumbling on me.

How big is the pan? I just have visions of this enormous pan and someone trying to shove it in their fridge. Its cracking me up...I can totally see myself doing this.

When I did my first real cake it was for my sisters baby shower and I bought a set of 3 pans online. When they arrived I realized I was going to have enough cake to serve like 170 people when only 30 were coming to the party. I went ahead with it, but I had such a hard time rolling out fondant large enough to cover the bottom tier. I just about killed myself doing it.

If you have a cake that is too big to fit in the freezer, you have to buy a new freezer!! haha

I am dealing with that problem right now! Trying to find a used top & bottom freezer so I don't have to spend a fortune on a brand new one!

But in all seriousness, if I have a cake too big to fit in the freezer, I bake it the day before I decorate it and wrap it tight in celophane.

I try to get all my cakes in the freezer at least overnight. It makes for better, moister cake.

For a pan/cake that's too big:
Bake cake
turn out to cool
wrap in plastic film
put back into cake pan
turn cake pan sideways or angle it however you need to to get it into the freezer.

You could cut it in half, then wrap each half separately and place in freezer. Then join cake parts together before applying crumbcoat and frosting.

You can buy extra large half-round pans for baking, where the technique is to back two, then join two halves together to make one huge tier...so I can't see what the difference would be.

If it is too large for the freezer, are you sure it will fit in your oven? Better check before you fill it with batter. LOL

Leah_S,

I love your idea, brilliant!

Leah_S,

I love your idea, brilliant!

I usually don't freeze my cakes but do set them over night cover in the frig. I find it just as easy and it sets so that it can be cut... just take the exxtra effort to being carefull when your triming it and torting so that i doesn't break, and if it does than break slightly (sometime it does) just piece it back together and crum coat together (it will hold) put back in the frig for about an hour or so and than ice as usual. Cakes are tricky no matter how expereinced you are but I find that this works and you don't have to freeze it. Hope it helps.