What’s the Best Way to Freeze and Defrost Cake Layers?

published Aug 27, 2015
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Q: I have to make the cakes for a party three days in advance of the event because of an already-scheduled weekend trip. I have a couple questions about how to do this.

  1. I know I can freeze them, but what is the best way to wrap them before freezing?
  2. I’m planning on decorating the cakes the morning of the event — when should I take the cakes out of the freezer, so that they will be defrosted in time for the event? The night before?

Thanks so much!

Sent by Melinda

Editor: I like wrapping cake layers tightly in plastic wrap. If you want an extra layer of protection from freezer burn, you can also do a layer of foil, too.

As for defrosting the cake, I actually find it easier to frost frozen cakes since they are less fragile and fewer crumbs fall off. The cakes will defrost quickly during the frosting process. There are some who feel that defrosting on the counter results in mushy cake, though, so your other option is to defrost overnight in the refrigerator.

Readers, any advice on freezing and defrosting cakes?