I got some secondhand information that I'm not quite sure is correct. I was told that if you put y'r cakes directly into the freezer from the oven they come out more moist than if you just cool them on racks. Now my question is......Do I leave the cakes in there just until they are cooled or do I freeze them? My experience with freezing baked goods is that it tends to dry them out. Wouldn't this also be true of a cake? Can anyone help me with this?
Thanks
Chuckie 
First let me say, welcome to CakeCentral 
As far as freezing the cakes, I completley cool mine first. I then wrap them in saran wrap and then wrap in foil. I leave them on a cake board until they are frozen then you can stack them (I don't do more than about 3 high). When you thaw to use, remove the foil and leave the saran wrap on your cake. I don't remove the saran wrap until I'm ready to decorate it.
Let me go on the record to say that I was the most sceptic person in the world when it came to freezing cakes. These cakes are very, very moist and do not dry out at all.
I've never heard of anyone on here say they've removed the cake from the oven and then placed in the freezer. I'd be interested to know if that could be done though
First off......Thanks for letting me join the group. I really hope to learn a lot here. I'm trying to improve my cake baking skills because my husband says that's the one area that I'm lacking lol
Second.....I'll letcha know how the oven to freezer thing works. I put two layers in the freezer about 30 min ago. I decided to just cool them in there this time and if that doesn't work, I'm gonna try the freezing part next time.
Wish me luck!!
Chuckie
Welcome to CC it's a great place!
I was told to do that by a Wilton instructor and usually do that...I let it cool for a couple of minutes then put it directly into my fridge freezer and somehow they come out very moist! So many people have mentioned how moist my cakes are so I think it actually does work! After It is completely cooled I wrap in saran wrap then foil then more saran.
Hope that helps you out!
I am skeptical about this. Personally, I dont believe a cake can be more most than when it comes out the oven. This seems like a recipe for a soggy cake. This is one experiment I don't want to try LOL but if it works please let me know.
Princess 
I always freeze all my cakes. I love it!
I have taken them from the oven and let them cool for a few minutes then covered them and put them into the freezer. They turn out GREAT! I can't tell much of a difference between this way and the other way (letting them completely cool before freezing).
I usually don't put a hot cake into the freezer unless I need it to cool faster. I think it makes my freezer work too hard. But when I do have to do it, it comes out nice and moist everytime!
I have a friend who puts her cakes immediately on a cake board, wraps them, and puts them in the freezer. She's always going on about how moist her cakes are, however, I've had the chance to taste a few and they are NOT MOIST BUT WET -- blaaah. I'd be careful and maybe let the cake cool down some before freezing.
Mmmm, never heard of that....
But then again, I stick to my technique of baking, cooling on racks, wrapped them or put them in airtight cake keepers, let them sit overnight, and then moist them with soaking cake syrup.
Yes Chelle that's what I am afraid of. Some of the steam should be allowed to escape if not the cake will be too soggy and worse fragile.
If you need to resort to this sort of drastic measures for a moist cake it means they cake is not moist to begin with. Try a new recipe.
Princess
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