You can turn them out of the pans, clean the pans, and use them as containers to store the unfrosted layers in the freezer. Here's what I did recently: turn out of the pans after a 10 minute cooling period, and remove the parchment. Cool completely on a rack. Wash and dry the cake pans. I cut four new discs from parchment paper to make sure nothing would stick. Drop a lightly greased (or sprayed) disc in the bottom of each pan, top with the cake layer, and top the cake layer with another greased parchment disc. Wrap the tops with a layer of plastic wrap and a layer of aluminum foil. Alternatively if unlike me you have enough room in your freezer for a frosted cake in its carrier, go ahead. Personally, I would add a layer of wrap around the whole thing, but I'm super neurotic about my cakes :)
If you have any doubts that your carrier is airtight some sort of measure would be a good idea- I would suggest a large plastic bag as both more effective and, hopefully, reusable.
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