Freezing a cake

Freezing the cake layers for at least an hour and up to even a month in advance will make frosting the cake way easier, since it will create a firmer surface. To do this properly, let the layers fully cool, level them and then immediately wrap them with plastic wrap either individually or separated by a piece of parchment paper. To ensure that no cake is exposed, it helps to wrap it twice in plastic wrap. If you’ll be keeping the cake frozen for more than a week or so, add a layer of foil on top of the plastic wrap to further prevent any smells from getting into the cake.

Leave a Reply

Your email address will not be published. Required fields are marked *