Top 5 Tips & Tricks For Freezing Cake Layers While Keeping Them Moist & Fresh Tasting
Updated: Jun 29
Many of you wonderful readers may not know, but one of the well hidden secrets of many bakers in the world is that, yes, we do freeze baked cakes before decorating! It might sounds weird but..wait..I can explain. Freezing cakes and cake layers is actually one of the best and most time efficient trick for bakers. That way we can batch bake cakes in advance, get it all done and ready, and then decorate the cake on a different occasion, without stressing to get everything done in just one day.
Another reason why freezing cakes is a great idea, is actually temperature matters a lot when making frosting, be it buttercream or cream cheese or ganache or fondant etc... You need to work in a nice chilled environment and if your kitchen is hot from all the baking, that's not a good place to start.
The final reason for freezing cakes is actually a technical reason. Freezing cakes and working with nice and chilled cakes makes our job of trimming, leveling, cutting off caramelization and decorating so much easier and makes for much neater looking cakes.
And the good news is, freezing your cakes will not change it's taste. In fact, I promise you, it will stay moist and delicious and fresh tasting, as long as you do these 5 steps to freezing and thaw it out correctly. Trust me, freezing cake will be YOUR favorite baking hack from now on!
Now let's get into our 5 steps to freezing cakes:
Allow your cakes to cool down completely, then wrap them in cling film.
If you are using them within a couple of days skip to tip#4.
If you are freezing for longer than 2 days, write down the type of cake and use by date on a piece of aluminium foil.
Wrap the cake in the foil.
Place in a freezer safe container or large freezer zip-lock bag. If you don’t have anything that is big enough for the cake, you can double wrap the cake in aluminium foil and make sure the foil with the writing is the one on the top.
Freeze your cakes for up to 3 months. The sooner you use it the fresher it will taste.
To thaw your cakes, simply make sure to take them out of the freeze at least 8 hours before decorating. I usually like to leave them overnight in the fridge and decorate in the morning. For best results make sure to leave them thawing in their wrapping so the condensation will form on the wrapping and not the cake itself.
I hope these tips were helpful to you, don’t hesitate to comment below if you have any further questions and I will be answering them right away.