I have four 9in rounds I baked last night and I don't want to throw extra cakes away like I always do! I have tried to freeze before by wrapping them in saran wrap and then sticking them in a ziplock bag...I did one in december but when I pulled it out last night, it had some ice on it and it felt a little soft and mushy. How do you properly do this and how long do they last? Thanks for any help!

I tort, fill with buttercream, & crumb coat. Put in freezer long enough to freeze buttercream. Wrap in 2 layers Saran & then foil. Then I put in Ziploc (maybe overkill). I've left them in for 3 weeks with no trouble!

Glad press n' seal is the best! Wrap it in that, then a freezer ziplock and it will last for a looong time!

I've wrapped mine in wax paper first. Then i go crazy overkill with the saran wrap. The wax paper keeps the saran from sticking to the cake. 2 months frozen before with no issues!

Thanks everyone!