The Do’s and Don’ts Of Freezing Cakes

The Do's and Don'ts of Freezing Cakes. Curious on how to freeze cakes? Read this guide and pin it under your cooking baking tips.
Baking and freezing cakes ahead of time is a great way to save time during the busy day you have ahead. Whether it’s a birthday party or an anniversary dinner you can save a lot of stress by baking your cake ahead of time. Here are some useful tips you can utilize for freezing cakes.

Freezing Cakes: The Do’s and Don’ts

Tips from Little Lady Cakes

  • DO wrap cakes well in several layers of plastic wrap before freezing.
  • DON’T place cakes into the freezer until it has cooled because cakes will sweat and the moisture will freeze as ice particles on the cake.
  • DO cover cardboard cake boards with food safe foil or plastic wrap so that the cake does not absorb a cardboard flavor.
  • DON’T take off the plastic wrapping of your cake when thawing. Allow the condensation to stay on top of the plastic wrapping and off your cake.
  • DO use icing that doesn’t crust, if you plan to ice your cake before freezing. (Did you know that cakes shrink when frozen and expand when thawed? Keep this in mind because if you use a frosting that crusts, it will crack.)
  • DON’T cover your frozen cake with fondant. The condensation will ruin your fondant.
  • DO know that you can freeze a fondant covered, piping gel covered, or a cream cheese filled cake.
  • DON’T keep your cake frozen for over a month.
  • DO thaw your cake within one to two weeks to ensure a quality taste and text

All of these tips are from Amy of Little Lady Cakes! If you like to bake be sure to check out her blog, it’s brilliant and full of useful tips. Thanks for this great advice, Amy.

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6 comments on “The Do’s and Don’ts Of Freezing Cakes”

  1. Thank you so much for being respectful and linking back to my website. I wish you all the best of luck and you have a wonderful website.

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  3. Hello im going to be doing a large cake later this month. I do plan on freezing the cakes ahead of time, thawing them, covering in icing first and then covering in fondant. Is this an ideal method for decorating a cake ?

  4. Hi! Thanks so much for all the tips! I just want to be sure of doing this right so I don’t waste any cake…bake, cool completely, then wrap wrap wrap and freeze? And when ready to frost, remove from freezer and leave wrapped while thawing? What if it needs to be carved? Can it be unwrapped when it’s only slightly thawed since it’s easier to carve while slightly frozen? Also, I have read another technique that involved wrapping and freezing the layers once they were just cool enough to touch so the steam from the cake kept the layers moist while frozen then thawed. What do you think of that method?

    • Hey Kayla,

      I’m no cake expert, I just “wing it”. I haven’t slightly thawed a cake and then cut it before, so I can’t give you a reliable answer but if you do it – please come back and let me know how it went.

      Same with it being slightly cool. I don’t see the harm in it, but I haven’t tried that myself.

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