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Published: | Updated: | By Ashlee
Kay, I know a ton of people out there don’t like the word “moist” BUT I’m not sure how else to describe a cake that’s not dry in any way. SO I’ll probably use it a few times in this post – sorry.
Alright. You take the time to bake a cake, then you let it cool, and what happens? STEAM escapes and leaves your cake as it dries. All that moisture is going OUT of your cake into the air, and it’s drying out slightly. For most cakes its probably okay, BUT I don’t just want an OKAY cake I want to serve an amazing cake.
So the second my cake is cool enough that I can tough it without getting 3rd degree burns I wrap it at least twice in plastic wrap and throw it in my freezer. Yup, trapping that steam and cooling the cake.
BIG tip here – NEVER refrigerate baked goods. Nothing dries out cake or other breads/baked goods faster than the fridge. It’s a killer, better to leave in on the counter. BUT freezing is different, it STOPS, rather than slows and so your cakes will stay not dried out and still taste amazing when it thaws (without losing all that steam).
Of course if I’m CARVING a cake I let it stay in long enough to freeze completely, but you can just leave cake in until it’s cooled then immediately trim, frost and serve as well.
About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
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Comments
Linda Chattein
Hi I have just found your page and I have frozen my cakes, but they appear wet when I have defrosted them and one recipient said it was soggy. I thawed them properly and filled with buttercream, then fondant on the top, what did I do wrong?
Reply
Hmmmm, that’s odd, I’ve never had that happen. What kind of cake, at what point do you freeze them and do you leave them in plastic when defrosting so the condensation doesn’t get to the cakes? Do you use a simple syrup after – I almost never bother since my cakes are already so moist. And they are totally thawed before frosting, right?
nisha
U r an expert in cake decorating? So glad to meet u here. Please advise the right ingredient and measurement for buttercream to make roses or other flower designs.
Reply
I’m self taught so lots of trial and error. any buttercream recipe will work – it’s about getting the right thickness of the frosting, for frosting in buttercream you need it thinner and more spreadable, but for roses you want it to be thicker. of course only american buttercream has thick/med/thin – the meringue buttercreams, swiss and italian, are only in one thickness – both spreading and roses – but it’s a little trickier to make so most people start with american since it’s so easy
Ej
Hi Ashlee. I want to make a chocolate chiffone cake for my daughter and my son’s birthday this coming Dec 17. But my plan is i ‘ ll make the cake 4days before Dec 17. So i want to try to freeze my cake then thaw dec 16 afternoon then put filling swiss merigue buttercream and frosting also a swiss meringue buttercream. After that can i put in the refrigerate?
I never refrigerate baked goods. Buttercream is fine on the counter
Liz E Villafane
This is a great idea! I will try it next time and bake a week ahead, to avoid all the stress of baking and decorating. I love decorate, but I really hate to bake. I will be happy to work in a bakery just decorating…🤣🤣🤣
Reply
I don’t mind the baking but it is a lot of repetitive busy work, I wish I had a baker to do the baking, and someone to make the frosting – I would love to just do the decorating.
May
Hi! I made a cake for an event recently and some people said it was a tad dry. The cakes I make are typically moist, so I really want to try the freezing technique to make sure it stays moist. For this cake I frost the cake with buttercream. Should I refrigerate it at all, or will the frosting keep the moisture in? (I’m delivering the cake the day after I make it, and my customer is giving it away the following day as a gift.)
Reply
never refrigerate a cake unless you have to (mousse, custard, curd, whipping cream) the frosting will hold the moisture in.
Shiloh Kennedy
Hi!
I am been freezing my cakes like this for years. I always get a ton of compliments on them! Can you tell me what is the best way to freeze cupcakes? Can I do so after frosting (i make a buttercream)? And if not… can I wrap them in saran on trays or does each one need to be wrapped to keep out any air? I am making about 150 wedding cupcakes. Plus..is it okay to use one of those standup freezers? I always worry whether or not it is too cold. Thanks so much!
Reply
i would never freeze then in the cake pans or in the cupcake trays. I don’t bother with cupcakes, but yes if you wanted to individually wrapping would be the best options. and yes standing freezers are great.
Amanda
I make the thin layer chocolate cakes. I wrap and freeze my thin layers when I take them out of the oven. I usually let them thaw completely before icing them. I cook my icing and let the sugars melt. Recently, I had a cake where the icing crystallized after it set. Any idea why? Is it because the layers were cold? I can’t figure it out. My icing is always thin and creamy.
Reply
As long as the cakes are thawed they won’t effect the frosting – maybe it was something else, maybe some crystallized sugar got mixed in when you were cooking the icing?
Lynne Jarvis
I’m going to make my Wedding cake, 4 tiers, no pillars , it will be bottom square. Then round. Then square and top round pleasing both of us, I hope!
Am curious about the deeper pans that are about the depth of 2 pans, have never used them, any suggestions or should I stick with the regular pans I’m used to as I’m not sure about the baking time or not getting them done? I am hoping to transport assembled with dowels. No fancy decor silk flowers. Appreciate your advice!😀Reply
taller cakes use lower temps and longer cook time there isn’t a specific rule to figure out the changes – just checking on the cake
Donna
Should I still brush simple syrup on my cakes if I freeze them, or do you think freezing is enough? Also, do you put your cake in the fridge after doing a crumb coat? Thanks in advance.
Reply
I never do, but you can! it won’t hurt. I don’t usually bother with a crumb coat, if I do I toss it in the freezer for 10 mins.
Greta
Hi Ashlee,
I’m wondering about Angel Food. I’ve always heard you should leave it in the pan to cool completely. Is it safe to try removing it while still warm, in order to freeze it? I’m hoping to bake it a day in advance of the party where it’s being served. Thanks!
Reply
Def don’t do this for angle cake – it’s a totally different dessert
Kari
If you frost and decorate a cake the day before can you leave it out overnight and should it be covered?
Reply
it depends on the frosting and filling. Like a whipped cream frosting obviously it needs to be refrigerated. most of the time the frosting keeps the cake moist and can be left out uncovered, once you cut into the cake THEN you add plastic wrap to keep the cake itself from drying out but the frosting is usually good.
Nebun Dori
Hi Ashlee I only started to bake cakes, freezing a cake, does this mean in the deep freezer?
Reply
I use a full sized standing freezer, not a chest freezer, but it doesn’t really matter – just whatever freezer you have, the type doesn’t really matter.
Darlene
How can I do this with cupcakes? Do I have to wrap them each separate?
Reply
yeah it doesn’t work with cupcakes very well. Individually wrapping them is the best option for sure
I will never decorate a cake again without freezing it first. Unbelievably moist!
Reply
so glad you liked the technique
Regina
Hi Ashlee,
Do you wrap and freeze the cake in the pan or do you let it cool before taking it out of the pan then wrap and freeze? I read that if you take it out of the pan when it’s still warm the cake will collapse. Please advise.Reply
take it out of the pan to wrap and freeze, and it will only collapse if it’s under baked
Debra Padgett
Hi Ashlee, Can you give a time guesstimate as to how long you leave it in the pan before you remove the cakes “without getting 3rd degree burns”? I’m afraid if I take it out too soon they may crumble apart. 5 minutes? No more than say, 10 minutes?
I flip them out of the pan at the 10 min mark and wrap them up right away. I make dense cakes so I’ve never had trouble with them crumbling, but if your using a sponge cake then maybe a little more time.
Tamara
Hie Ashlee
How do you go about tall cakes?? It’s said you need to freeze them for like an hour that’s after you have frosted so that it doesn’t collapse when you are delivering it or its transported to a long distance. Does freezing an already frosted cake especially with fresh cream make it dry inside??
Reply
Ashlee Marie
I don’t freeze my cakes when they have already been decorated, I would try finding a closely shaped box and padding your cake when transporting it. I also suggest using wooden skewers to help it hold its shape if it is going a long ways. Either way freezing it shouldn’t make it dry even after frosting
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As an expert in baking and cake preservation techniques, I possess a comprehensive understanding of the concepts and methods discussed in the article about cakes, particularly focusing on maintaining moisture through freezing and avoiding cake dryness. The article addresses several critical aspects related to cake baking, storage, and decoration, and I'll break down the key concepts mentioned:
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Moisture Retention: The article emphasizes the importance of preserving moisture in cakes to prevent them from drying out. After baking and cooling, the writer wraps the cake in plastic wrap and freezes it. Freezing helps trap steam within the cake, preserving its moisture content.
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Freezing Techniques: Freezing cakes is suggested as an effective method to maintain moisture. The author recommends wrapping the cooled cakes at least twice in plastic wrap before placing them in the freezer. Freezing is highlighted as a way to halt moisture loss rather than refrigeration, which tends to dry out baked goods.
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Frosting and Buttercream: The discussion involves different types of frostings, particularly buttercream. Various thicknesses of buttercream are recommended for different purposes, like spreading versus creating decorations like roses. The article touches on the suitability of frosting for preserving moisture in cakes.
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Cake Decoration and Transportation: Advice is given on freezing cakes before decorating them, ensuring the cake remains moist. Tips on transporting assembled cakes, especially multi-tiered or tall cakes, are provided, suggesting precautions such as using supportive materials and avoiding freezing decorated cakes.
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Refrigeration: The writer strongly advises against refrigerating baked goods as it tends to dry them out, especially mentioning that buttercream is fine left at room temperature.
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Cupcake Freezing: Specific queries regarding freezing cupcakes, including whether to freeze them individually wrapped, are addressed. The expert advises against freezing cupcakes in trays or pans, suggesting individual wrapping for better results.
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Cooling Techniques and Timing: The article touches upon the cooling process after baking, advising against removing cakes from pans too soon to avoid collapsing or crumbling. The duration before removing the cake from the pan is discussed as crucial, with varying suggestions depending on the cake's density.
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Simple Syrup and Crystallization: There's a brief discussion on using simple syrup to maintain moisture in cakes. The writer advises on the impact of temperature differences between the cake layers and the frosting, possibly causing crystallization.
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Angel Food Cake: Specific advice is given against freezing Angel Food cake while still warm, as it differs in structure and composition compared to other cakes.
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Moisture Preservation in Decorated Cakes: The article discusses leaving decorated cakes out overnight, emphasizing that frosting generally keeps cakes moist. However, the need for refrigeration depends on the frosting and filling used.
The insights shared in the article reflect an expert understanding of baking techniques, cake preservation, moisture retention, frosting variations, and transportation considerations for decorated cakes.
