I Will Never Ever Freeze Cake Again....................
Decorating By madgeowens Updated 19 Jan 2011 , 12:02am by Mama_Mias_Cakes
I don't freeze cakes either.
Glad to hear that....I won't try it again....I mean I had to throw the dang thing out.....I hate to waste money 
I'm a fan of freezing and I am a big fan of Buddy and his show. Freezing definately enhances flavour especially in chocolate and cakes with spices like carrot cake. Also keeps them fresh and moist and I have frozen for up to 2 weeks.
I have always wondered about Buddy's cakes because I've always thought that some of them looked over baked because they were so dark. Maybe that's why they turn out dry. I've never tasted his cakes but I've read before that his cakes are dry.
off topic here but reading the subject does anyone think of "never going to dance again"? lol
" Im never freezing cake again, when I unwrapped it was too dry man. Im never freezing cake again, it just wasnt for me....."
hehehe?
off topic here but reading the subject does anyone think of "never going to dance again"? lol
" Im never freezing cake again, when I unwrapped it was too dry man. Im never freezing cake again, it just wasnt for me....."
hehehe?
Say goodnight.
Theresa 
Actually I use to teach dance, but now I am unable to dance, I am so glad I could amuse you today. Just my opinion dear, you didnt have to take it personal.
why are you taking personal, it was a joke..... lots of people joke on here!
shesh!
I freeze cakes all the time. I have never had a problem. I would venture to say that it is the recipe. Also, keep in mind, that Cake Boss and all large bakers sometimes have difficulty reducing their recipes to a one cake only amount. If you watch his show, the batter comes out of a machine. So it is a large batch. I have found that many magazine and commercial recipes sometimes do not translate into small amounts. So maybe that is why this happened.
I have eaten 1 year old frozen cakes and they have been great.
I freeze my cakes when they are just barely warm. I find it improves the stability for when I do my crumb coat.
Just try another recipe and see if you have problems. I am a scratch baker who sometimes cheats. I have frozen both mixes and organic cakes. I have had no problems.
Good luck
I usually freeze my cakes too. I prefer to let them cool first tho. One time I froze a cake for an event and the event was canceled, that cake was in my freezer for about 3 months. I needed to bring a cake for a small family gathering, soooo I brought that one. And I could not tell that it was frozen at all, much less for that amount of time.
madgeowens, did you let the cake thaw in the wrappings? If you removed them before thawing, that could be part of the problem because the condensation and moisture will escape causing a dry cake. Leave them on until the cake is completely thawed or very close to it.
Was this recipe one that you had baked before? Or was it a new recipe that you were trying?
Sorry you had a problem the first time. If you can, bake a "practice" cake and try it again. I've also had brides tell me that their cake was as moist and wonderful on their anniversary as it was at their wedding. Give it another chance, it will save you so much time.
Good luck! 
Sorry it didn't work out for you. While I have no new words of wisdom about your predicament, I totally feel for you. I too have tried techniques and recipes that sooo many people swear by only to have it totally not work for me.
I remember trying SMBC. Everyone said it was so much easier than IMBC, which I had tried before and loved. I tried SMBC and I got scrambled eggs. I honestly don't see how people claim SMBC is so much better than IMBC.
So I feel for ya Madge, I really do! And if the way you've been doing things is working out for you, then why change? Unless you can prove that a new way is better (in this case for you, it's not) then just stick with what works!
could I do this with cupcakes? Just wrap the whole batch in the pan after a few minutes to cool?
I've done this (from Cooks Illustrated) for cupcakes. It works for me.
http://cupcakestakethecake.blogspot.com/2006/08/whats-best-way-to-freeze-baked.html
(can't put the original Cooks Illustrated instructions because they won't show up for people with no memberships)
Thank you so much! Glad I read that, I would have left them covered, as other's have suggested for cakes, and got "gummy" tops. Good to know they should be uncovered
off topic here but reading the subject does anyone think of "never going to dance again"? lol
" Im never freezing cake again, when I unwrapped it was too dry man. Im never freezing cake again, it just wasnt for me....."
hehehe?
That was hilarious. Makes me want to download some Wham!
I've only tried freezing cakes once - I think I need more 'practice' wrapping them. I wrapped them several times over with saran wrap (thinking if twice was good, then 4 or 5 times would be a better seal) and I guess I ultimately messed up the shape of the cake. My wrapping (too tightly I suppose) caused one part of the top of the cake to dip downward - I no longer had a nice leveled cake. I can't speak of the difference in freshness or moistness as I just haven't done it enough to really notice, but...if I ever do freeze again for one reason or another, I need to find a better way to wrap them without mis-shaping them.
My wrapping (too tightly I suppose) caused one part of the top of the cake to dip downward - I no longer had a nice leveled cake. I can't speak of the difference in freshness or moistness as I just haven't done it enough, but...if I ever do freeze again for one reason or another, I need to find a better way to wrap them without mis-shaping them.
And...separating them or sheltering them with cardboard, like in here, if you do wrap more than one:
http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/
A little OT, but freezing gurus: do you tell the client that the cake was frozen. I know that a lot of brides freeze their leftover cake for their one-year anniversary. Do you warn them that the cake has already been frozen?
Around here, frozen = a bad thing. People equate it with not being fresh. I'm not in business, but I have often wondered how those who freeze handle a situation where someone wants to freeze leftovers.
I freeze all my cakes. I cool them, level then wrap and freeze. I fill and frost them frozen then let them thaw to room temp. cover with fondant and decorate. I agree with all the comments posted about adding moisture and flavor.
- I agree with hating to waste $, but just because it didn't turn out good once doesn't mean you shouldn't try it again. Especially after all of the positive experience bakers on here have had with freezing.
- Also there is a BIG difference between grocery store cakes. It's NOT because they freeze them, its because they are mostly immitation flavored mixed that are basically add water and mix. Everyone does what works for them and it doesn't make anyones cakes better/worse just because they don't do it the same way you choose to.
I've only tried freezing cakes once - I think I need more 'practice' wrapping them. I wrapped them several times over with saran wrap (thinking if twice was good, then 4 or 5 times would be a better seal) and I guess I ultimately messed up the shape of the cake. My wrapping (too tightly I suppose) caused one part of the top of the cake to dip downward - I no longer had a nice leveled cake. I can't speak of the difference in freshness or moistness as I just haven't done it enough to really notice, but...if I ever do freeze again for one reason or another, I need to find a better way to wrap them without mis-shaping them.
Being a hobby baker, I don't need my pans and I only freeze for no more than a day, so I freeze them right out of the oven and in leave them in the pan. When I take the out I unwrap it, take the cake out of the pan, and rewrap til it gets to room temp. As someone else posted, it keeps The cake moist and does not dry it out.
3 weeks in the freezer is too long IMO.
Been freezing mine for the last 25 years with no issues. The last one was frozen for 2 weeks and everyone at work said it was the best tasting one so far, so moist (isnt it funny how the ones you throw together and arent at all happy with because your rushed are the ones you get the most compliments on lol!)
I'm in the do not freeze category. Not that i'm against freezing i just plain don't have the room for it.
And i do agree that many people equate freezing with old food. Not that its true but it is a mind set that many people have. If they only knew how much frozen food they eat when they go out to a fancy restaurant. Granted not all restaurants freeze but many do.
A little OT, but freezing gurus: do you tell the client that the cake was frozen. I know that a lot of brides freeze their leftover cake for their one-year anniversary. Do you warn them that the cake has already been frozen?
Around here, frozen = a bad thing. People equate it with not being fresh. I'm not in business, but I have often wondered how those who freeze handle a situation where someone wants to freeze leftovers.
I agree that freezing cakes has gotten a bad rap (no pun intended). When someone learns that I freeze my cakes and they get "that look", then I just tell them if the cake isn't wrapped correctly, then it does go dry. But if the cake is wrapped correctly, there are no problems and most of the time, it actually makes the cake better. I've never had anybody balk at that explanation! lol But if you work another job and/or have other responsibilities - then you just about have to freeze cakes or go crazy! lol I'd rather freeze them! lol
I have a slip of paper that I tape to the top of the box for the anniversary layer on wedding cakes. I say a few words about thanks for letting me be a part of their special day, wish them well, and tell them how to correctly freeze the cake to insure that it is as moist on their anniversary as their wedding day. People really appreciate that because a most don't know how to do it.
I work full time so freezing is a time saver for me. However, I ususally only freeze overnight. I've heard all the pros/cons over freezing, freezing warm cake, freezing cooled cake etc. I think you just need to do what works for you and your recipe. However, like Mb20fan I would love to hear how you keep the shape of your cake. I have a hard enough time keeping my cakes level! When I wrap it can deform the shape. Any hints?
The bakery I worked for always froze their cakes. They would custom bake on Tuesdays for weekly orders and freeze until time to decorate. If batter were left over they would bake several standard sizes or cupcakes and keep those in the freezer for emergency last-minute orders. I freeze my cakes after cooling and wrapping, then I fill and crumb-coat. I keep them in the refrigerator after that so they can thaw a bit. I deliver a cold (not frozen) cake at least an hour before an event so it has time to come to room temp. (most events take several hours before cutting cake).
I've always had good results and it makes crumb coating and frosting cakes so much easier.
I have always frozen my cakes when I make too much in one baking... have wrapped it 3-4 times in saran wrap, twice in foil and if fits a ziploc bag i will do that too. I have had it for more than 3 weeks and they are still good... I think even for more than a month. These are just cakes without icing... and when I need a cake, I just make a new batch of buttercream and I have an instant cake. Nobody has complained in my circle of family and friends...
I didnt know you all freeze it for a day or two..............hmmm....it was baked and frozenfor three weeks maybe lol.....maybe thats the reason? Well I don't think I would try it again....I know they are moist always, but not this time....
and it was yellow, extended recipe Yes well to each their own..........my cakes are very very moist when fresh.....so I will not freeze ever again.I thought I would try it, but we like our cakes moist here.......
If it is suppose to make your cakes more moist then I suppose those who are having dry issues should try freezing. Good luck
I always bake on Tuesday and toss in the freezer for 1-3 days depending on what day I plan to decorate...I feel like it just makes the cake moist and the consistency nice.
I keep extra cake in the freezer for any last minute tastings, or if I have leftover batter or something. I also keep leftover scraps in there for making trifles, etc. I have an upright freezer I got specifically for cakes. (Somehow my hubby keeps finding non cake things to put in there. Hmmm.)
I think its fine if people prefer not to freeze, but some of the best cakers do it, and some of the best tasting cakes have been frozen, so its not necessarily good to be a snob about not freezing (not saying anyone here is being a snob, just saying in general.) because freezing for short periods of time is NOT a quality issue AT ALL.
As a matter of fact certain of my cake recipes (usually the scratch ones actually) I do NOT like the the same day. I prefer them in texture and flavor after they've been chilled or frozen and then brought back to room temp.
DanaG21, I place my layer on a piece of press-n-seal and fold excess over the top. It only covers about two inches on an 8 inch cake. Then I cover the top with another piece and seal tightly. Use the cake boards you will be using to plate and stack on the freezer. Some of my cakes are very delicate and this has always worked for me.
Yes well to each their own..........my cakes are very very moist when fresh.....so I will not freeze ever again.I thought I would try it, but we like our cakes moist here.......
If it is suppose to make your cakes more moist then I suppose those who are having dry issues should try freezing. Good luck
By your own admission you froze the cake for three weeks, which is one more than conventional wisdom has suggested here.
You did not say how you wrapped it so I will assume it was not done correctly either.
You did not say how long you let it cool before you wrapped it. If you did not wrap it in the pan, the you must have let it cool completely so you could take it out of the pan and not fall apart, and lost valuable moisture in the process. If you have a frost free freezer and it is not wrapped properly, it will dry out.
Then you say to each his own.....this is not to each his own. The mistakes you stated and didn't state is what it is. It was all errors of using the same tools the wrong way. So please do not make it sound like freezing a cake is disingenuous, because it isn't.
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