Content

• Steps
• Method 1 of 2: Freezing a baked cake without icing
• Method 2 of 2: Freezing the icing cake
• Tips
• Warnings
• What do you need
• Additional articles

Freezing the cake can be helpful if you're not going to eat your baked goods right away. Maybe you want to save a friend's birthday cake for a week. Or you have prepared the base for a special dessert in advance. No matter what reason you want to do it, you've come to the right place. Read the article on how to freeze cakes and what nuances to pay attention to during the freezing process.

Steps

Method 1 of 2: Freezing a baked cake without icing

1. 1 Let the cake cool. Allow the cake to cool before freezing for later use. If you've just baked a cake, let it sit for three hours. Lightly touch the cake with your hand to determine if it is cold or not.
   • If you are freezing a store bought cake, skip the first step.
2. 2 Decide which cake you will freeze. Most cakes freeze well due to their high fat content. If your cake is free of fat (like skim cake), it won't freeze properly, so don't put it in the freezer.
3. 3 Choose the correct wrapping to wrap the cake before freezing. The cake needs to be protected from condensation in the freezer, so the use of waterproof packaging material will protect the cake and preserve its flavor and texture. Here are some possible options:
   • Clay wrap: This is a great material for wrapping cakes before freezing, but you will need several layers to keep moisture out. The cling film is easy to use and strong enough.
   • Food Foil: Packaging foil is the best barrier to protect food from light, moisture and bacteria. A serious drawback is that it breaks too easily.
   • Place the wrapped cake on a baking sheet or metal tray as desired (this will protect the cake from contact with other foods, is easy to find in the freezer, and it also protects against moisture and odors such as seafood odors.)
4. 4 Lay the packaging material out on a flat surface, preferably in the kitchen. Then take a baking sheet or baking dish and turn the cake upside down. The cake should separate from the baking sheet or mold without much difficulty.
   • If the cake does not separate from the mold, take a knife and run the blade along the edges of the mold (between the mold and the cake itself).
   • If you have already removed the cake from the baking sheet, skip this step.
5. 5 Wrap the cake. Now just wrap the cake all over the place. You should wrap the cake tight enough so that there is no room for air between the cake and the package.
6. 6 Place the wrapped cake in the freezer. You are now ready to freeze the cake for storage. Make sure there is enough freezer space and avoid placing the cake next to foods that have strong odors (such as seafood). It is advisable that the cake has a specially designated place in the freezer, so as not to coexist with extraneous odors.
   • You may need to wash the freezer before placing the cake in it. This will preserve the original taste and aroma of the cake.
7. 7 Store frozen cake in the freezer for no longer than the specified time. Usually, the cake can be kept frozen for several months, but no longer. Despite the fact that freezing retains moisture in the baked cake, after two months it begins to dry out, and after four months the taste and aroma of the cake can change beyond recognition.
   • When you're ready to decorate your cake, simply take it out of the freezer and thaw for 40 minutes. Then decorate with icing as you like.

Method 2 of 2: Freezing the icing cake

1. 1 Let the cake cool. Allow the cake to cool before freezing for later use. Ideally, it would be nice to leave the cake for three hours. Lightly touch the cake with your hand to determine if it is cold or not.
   • If you are freezing a store bought cake, skip the first step.
2. 2 Decide which cake you will freeze. Most cakes freeze well due to their high fat content. If your cake is free of fat (like skim cake), it won't freeze properly, so don't put it in the freezer.
3. 3 Free up space in the freezer. Your cake should not come into contact with other foods in the freezer. If this happens, it is likely that it will absorb the smells of these foods. That is why it would be nice to set aside a separate shelf for cakes in the freezer.
   • Iced cakes can take up more freezer space than unglazed cakes, depending on the amount of frosting or cream that is used to decorate the cake.
4. 4 Place the cake on a baking sheet or metal tray. Place it in the freezer in unwrapped form for about 4 hours.
5. 5 Spread the cling film on a flat surface. Cut a piece of cling film just enough to wrap the icing on the cake.
6. 6 Roll up the cake. Loosely wrap the cake in plastic wrap. Make sure that the cake is completely wrapped in plastic, but at the same time, do not crush the icing or cream.
7. 7 Wrap the cake again. It is a good idea to wrap the cake in a second layer of cling film to maintain its shape and further protect it from freezer odors that can soak into the cake.
8. 8 Place the cake in an airtight food container. It is not necessary to store the cake in a plastic container; it is just as the container to keep the cake in its best shape. After wrapping the cake in plastic wrap, place it in a plastic container and place it in the freezer.
9. 9 Store the cake in the freezer for no longer than the prescribed period. Usually, the cake can be kept frozen for several months, but no longer.Despite the fact that freezing retains moisture in the baked cake, after two months it begins to dry out, and after four months the taste and aroma of the cake can change beyond recognition.

Tips

• Freeze the leftover cake. Even if the cake is not in perfect shape, you can freeze it and use it later to make small cakes or other desserts where a soft or shapeless layer of dough is needed. Don't throw away the cake, make a new dish out of it!
• If you freeze the cake in portions, one layer or a piece, it will be easier for you to defrost only as much as you need later.
• It is easier to cut into the required shape from frozen cakes or grind them into crumbs for sprinkling.
• The biscuit can also be frozen.
• It will be so nice of you if you prepare frozen cupcakes for guests arriving at your house for the holiday that you just need to defrost and bake. Leave the instructions on the freezer door.
• Always make sure the cake is completely cool before freezing.

Warnings

• With the exception of lime, cakes with fruit fillings are not suitable for freezing.
• Low-fat cakes, including low-fat biscuits, do not freeze well.

What do you need

• Appropriate packaging (cling film, cling foil)
• Baking tray or metal tray (optional)
• Freezer

Additional articles

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