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Nov 14, 2011 09:48 PM

Help Please - Freezer/baking question


I want to bake AND FREEZE my chocolate cake layers on the Monday before Turkey day. i would defrost them Wednesday night and plan on frosting the cake on Thursday.

I am not very experienced with baking and freezing and when you can/should freeze something.

Assuming I allow the layers to completely cool. Wrap each layer (there are 2 in total) in saran wrap and then foil and then a freezer bag.

Can I defrost the cakes on Wednesday night? Should I leave them on the counter? In the fridge over night and then the counter. I would want to frost the cakes (cream cheese frosting) Turkey day morning

ANY help would be appreciated.



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  1. There's no need to freeze them. The cake layers will keep for up to one week in the refrigerator, wrapped airtight (after they are completely cooled) as you have described. If you must freeze them because you haven't enough room in the refrigerator, you can omit either the foil or the freezer bag as they'll only be frozen for about 48 hours, not long enough to experience freezer burn. Cake defrosts pretty quickly, like in an hour; just take them out of the freezer when you wake Thursday morning, set them on the counter and remove the outer wrapper of foil or freezer bag.

    4 Replies
      1. re: janniecooks

        +1 - but I freeze my cake layers even if it is for a few days, I think they stay fresher but it is more opinion than hard fact.

        1. re: janniecooks

          Freezing actually improves most cake layers. Refrigerating...not so much. Definitely freeze them. Just take them out in the morning and let them defrost for a few hours before frosting.

          1. re: Becca Porter

            I agree. The staling process actually happens the fastest at refrigerator temps. Freezing tenderizes cake. Don't refrigerate, freeze if you like and thaw the day you need them.

        2. If you do freeze them, take them out on Thursday morning and frost then. It'll be easier to frost a frozen cake layer. If you have room in your refrigerator, you could frost it Monday and keep in an airtight container in the refrigerator. The frosting helps keep the cake moist.

          9 Replies
          1. re: chowser

            Or, if you live in a cold climate, you could frost the cake and keep it (in an airtight container) in your garage or unheated porch.

            I agree with Chowser that it's easier to frost a frozen cake.

            p.s. I live in MN, and one of winter's few perks is additional FREE freezer and refrigerator storage space ;0)

            1. re: soccermom13

              We used to have a camper out our back door, it was ideal for extra refrigerator space on the counters/table this time of year, throughout the holidays. We sold it last spring, and I am missing the extra "cooler" space! While in college in northern ND, we kept food in between our windows (old fashioned, between inner and outer storm window). Mom lived in the same dorm in 1950 and she told of keeping the iceream pail out the window on a rope.

              and I agree on well-wrapping the cake and just put it in the fridge.

              1. re: wyogal

                Thank you! I live in Los Angeles so I will need to use my freezer and ridge.

                Happy Thanksgiving to all of you and yours!!

                1. re: wyogal

                  In Michigan, we keep food in the keeps it cold and the critters out of it.

                2. re: soccermom13

                  O God, if you are storing food on the porch beware of neighborhood dogs. They LOVE cake.

                3. re: chowser

                  Tell me more about frosting a frozen cake. I have cake layers in the freezer right now.

                  Wouldn't the contact with the cold make a high fat icing seize up? Well, not seize really but go all viscous and not willing to move easily and cover the entire surface.

                  1. re: rainey

                    I find that is only true (the seizing/solidifying) with the layer just touching the cake - so you essentially get to do a crumb coat and the icing at the same time. It works really well.

                    1. re: thimes

                      Thanks for the tip! I'll leave my layers in until I'm ready to frost it. ;>

                    2. re: rainey

                      I've had problems w/ chocolate ganache (on an ice cream cake) but the other frostings have worked fine. I prefer not to freeze my cakes but it does make frosting so much easier because you don't have to worry about crumbs then. I don't do a crumb coat in that case.