How to freeze cakes (2024)

FAQs

What is the best way to freeze cake? ›

Wrap it in a sheet of plastic wrap and then a sheet of aluminum foil to fully protect against freezer burn. Step 3: Freeze the cake in a flat layer. Place the double-wrapped layers or cake on a baking sheet in the freezer.

You can't freeze and defrost a fondant covered cake as the moisture in the freezer makes the fondant sticky. Buttercream on the other hand freezes very well for cakes that have already been decorated.

If you need to freeze the cake longer than a month, place each layer in a large Ziploc bag. Remove as much air as you can then seal the bag. Ziploc bags will keep out moisture from the cake better than just plastic wrap. Cakes frozen this way will stay fresh for up to 3 months.

It seems like an accepted fact that freezing a cake will not harm it; both professional and home bakers agree. In fact some say that the act of freezing (if done properly) may actually improve the taste, texture, and moisture level of said cake.

Whether unfrosted layers, loafs or Bundts, completely decorated and frosted cakes that have already been cut into slices, or anything in between, the steps are all basically the same: Cool the cake completely, wrap it tightly in plastic wrap and pop it in the freezer.

Simply transfer your wrapped slices or layers from the freezer to the refrigerator a day ahead of serving (although cake generally thaws within 8 hours if you are pressed for time). One important tip – thaw frozen cake in its wrapping to prevent condensation from forming and turning the sponge soggy and wet.

Choose an airtight container

Based on the size of your cake, select a wedding cake storage container with an airtight seal. This will help seal out freezer burn.

Contrary to popular belief, freezing cakes is an effective way to preserve their freshness.

Label the cake ahead of time with the date so you know how long it has been frozen. Wrapped cakes with buttercream frosting will last up to six months while cakes with other types of icing can be stored in the freezer for up to two months.

If you are storing the cake layers in the freezer for less than 7 days, you can wrap them in plastic wrap. (I still would double wrap them in plastic wrap just to be sure they are completely covered.) If you are freezing cakes for longer than 7 days, add an additional layer of aluminum foil.

How do you wrap cake slices in the freezer? ›

Wrap each slice in 1-2 layers of plastic wrap and place the slices in a zip-top freezer bag. Label, date, and freeze for up to 1 month if frosted and up to 2 months if unfrosted.

If freezing individual slices seems like too much work or you want to reduce the amount of plastic wrap you're using, you can freeze larger hunks of cake using the same method. Protect cut ends with parchment or waxed paper, freeze overnight, and then wrap in plastic wrap until ready to serve.

It can save you hours in the kitchen, and keeping your cakes cold won't harm the taste if done right. In my years as a cake artist, I have found that when you use the freezer properly, it can even add to the cake's flavor and stability.

Did you know that your cakes can be frozen for up to 2 months in an airtight container? It's a great way to make them last and ensure you always have fresh cake on hand.

You don't want the layers to be completely frozen when you start frosting your cake because the frozen layers will start to chill the frosting, making it really hard to spread your frosting. Instead, let the layers thaw a bit, but start decorating while they're still chilled.

Foil pans work well for freezing foods you'll re-heat in the oven. You can bake food in foil pans and then freeze it in the baking pan. Cover pan tightly with freezer-quality foil, paper, plastic wrap or a plastic bag. Plastic freezer/microwave safe containers are a good choice for foods you'll reheat in the microwave.