i want to freeze some cake layers im gonna bake, what should i use to freeze them? exaluminum foil?
Our local German cake baker (he made the BEST cakes and was TRULY the Cake Master) used to freeze his decorated cakes on shelves in a deep freezeThey always thawed perfectlyOf course, he used nothing but authentic butter cream frosting(You can freeze undecorated cake layers for up to a month before using.) Freezing tightens the cake's crumb (texture), making it an easier surface to frost on and prevents a lot of crumbs from formingCrumbs often get into the icing and can ruin the overall look of the cake You'll have better success with filling and frosting a cake if you prepare frosting and frost cake on a cool, dry dayTo freeze, do so after the cake layers are cool to the touch from baking, optionally fill and then wrap in plastic wrap, place in an airtight bag and freezeBe sure to wrap them as airtight as possible, or they will dry outPlace the cake in a safe spot in the freezer where it won't be bumped or otherwise contaminated with odors Thaw your unfrosted cake layers in their wrappersThis is done because condensation will form on the wrappers instead of on the cakeCake layers should be at room temperature before unwrapping themFor a simple 8 to 10-inch cake, 12 hours to overnight will be sufficient thawing timeBut if you were to freeze a large wedding cake it may take longerI found that a 16-inch 2-layer wedding cake needed almost 2 days when using the 2-plate system for a wedding cakeIf too frozen for your liking, cover again, leave at room temperature and wait until it is easier to work with.
