Tips on Freezing a Cake

Question

I am making a cake for a wedding shower, and would like to make it within the next 2 weeks for a July 28th event.  Typically I make the Sara Moulton Classic white or yellow cake. It will travel in a car for about 5 hours on July 26, and I will put the icing and decorations on the day of the shower. Can you cake experts give me as many tips as possible?  Much appreciated!

Bevi · Answer

Thanks for the informative answers!  I will use them all.

Quinciferous · Answer

I made a bunch of pound cakes (maybe fifteen?) for my wedding and froze them all. Like boulangere, I also double-wrapped in plastic, then added a layer of foil. We frosted them while still frozen with great success.

boulangere · Answer

I always double-wrap cakes when I freeze them.

hardlikearmour · Answer

I forgot to mention, I'd do the syrup after it's thawed.

hardlikearmour · Answer

Wrap it with plastic wrap, then foil.  I'd also plan on putting a sugar syrup on it to ensure moistness.  Rose Levy Beranbaum's formula is 6 T sugar + 2/3 cup water, stir and bring to rolling boil.  Remove from heat and allow to cool.  Transfer to glass measure and add 3 T of liqueur of your choice (or a little orange blossom water is nice), then bring to 1 cup with water.  For a butter-style cake a cup should be enough for an 8 to 9" layer cake.  Make sure to scrape or cut off the top and bottom crust so it doesn't get gummy from the syrup.

Tips on Freezing a Cake

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