Freezing, Storing and Thawing Cake - A Great Time Saver

Ever tried to freeze a cake to use later?  If you are like me, you like having something sweet now and then, but, don't always have time or the desire to bake.  When you have a little extra time, you can whip up some batter, bake it, then, freeze the cake to use at a later date.  This is particularly helpful if you are planning a party.  You can, successfully, freeze a cake for a few months before you need it.  However, there are precautions that need to be taken to ensure that the cake isn't frost bitten or dried out.

Whether your cake is frosted or unfrosted, it can still be placed in the freezer, but, the procedure for each is a little different.

How to Freeze Cakes That Are Unfrosted:

• Cool cake completely
• Wrap it completely in plastic wrap.  I suggest, at least two layers of plastic.
• Then, cover the wrapped cake in aluminum foil.
• Write the 'use by' date on the outside the wrapped cake.
• Place in the freezer.  Store up to three months.
• To thaw; unwrap and set on kitchen counter and allow to thaw at room temperature.  This will take about 2 hours depending on the size.  DO NOT defrost in the microwave or oven.
• Do not thaw the cake still wrapped, because it will sweat.

How to Freeze Cakes That Are Frosted:

• Place the iced cake into the freezer until the icing is frozen hard.
• Then, wrap the it in plastic wrap.
• Cover with aluminum foil.
• Write the 'use by' date on the wrapped cake.
• Place in the freezer.  Store up to two months.
• To thaw; unwrap, then, allow the cake to thaw in the refrigerator.

These are great procedures to follow to freeze leftover cake or to divide large cakes into smaller portions to eat later.  Uncooked cake batter and icings can, also, be frozen for up to 2 months.  However, cakes with fruit on them don't freeze well.