When I’m making a cake for someone, I always bake the cake a day or two ahead of time and freeze it. ALWAYS. It’s a great way to be more efficient on decorating day, and I find a little freezer time gives tender cakes stability and makes them easier to handle when decorating.
I don’t frost or decorate my cakes before freezing. I don’t need the stress of wondering if a bag of frozen peas has crushed my buttercream roses. (When I say bag of peas, I mean: 2.0. And when I say crushed, I mean: munched upon.)
After baking, fully cool cakes before freezing. Otherwise they’ll sweat in their wrapping, and that cake sweat will freeze. Frozen sweat crystals? No thanks.
Trim/level/torte your cakes before freezing. That way they are ready to go straight out of the freezer.
Wrap cakes in a few layers of plastic wrap before freezing. Each cake layer should be wrapped separately. The cakes should be wrapped tightly, but not so tightly that you distort the shape. If you have a huge freezer bag on hand, slip them in there for extra protection.
Lay the cakes on a flat surface in the freezer. This helps the cakes maintain their… flatness. I like to stack them once they’re frozen to save space in my freezer for more
Do not take the plastic wrapping off your cake when defrosting. Set the wrapped cakes on a wire rack (in a single layer) and allow to come to room temperature. That way, any condensation will stay on top of the plastic wrapping and prevent your cake from getting soggy. Have I ever told you how much I loathe soggy cake? You will never see tiramisu or trifle on this blog.
When baking for a special occasion, I only freeze the cake for a day or two before decorating to ensure freshness. Ideally, your cakes should be used within one to two weeks of freezing to ensure perfect taste. That said, I just ate a cake that I found at the bottom of my freezer that was at least two months old*, and it was glorious.
* I’m quite sure the cake was 11 months old.