how to freeze cakes and cupcakes

How to freeze cakes and cupcake and successfully defrost them! 

How to freeze cakes and cupcakes! Did you know you can freeze your cakes and cupcakes to use later on? Well, I’m here to tell you that you can! And, that is a great way to save leftover or unused cake, or just to get yourself organised for another day. Whether you have a cake business on the side or you just bake a lot of cake, from time to time, we all need to freeze our cakes to save them for another day.  

how to freeze cakes

How to freeze cakes and cupcakes – cool cakes properly! 

Properly cooling your cakes is the first step to achieving perfectly frozen cakes. Putting a warm cake in the freezer, not only risks heating up the other contents of your freezer, but it also means that there is still a lot of moisture in the cake, which will cause freezer burn.  


To prevent this, cool your cake for 10-15 minutes in the tin before transferring to a wire cooling rack to completely cool. You want to be putting a cold cake in the freezer!  

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Time to wrap them up!  

Just like us, cakes get cold in the freezer too! We need to wrap them up properly to keep the dreaded freezer burn at bay. I always recommend a 2-step process for both cakes and cupcakes. First wrapping you cake in 2 layers of clingwrap. Take your cling wrap and tear off a piece large enough to cover your cake, place you cake in the centre and wrap up. Then take another piece and place the folded edges of the cling wrapped cake into the centre of the new piece of cling wrap, edges down. This seals the open edges. I then repeat the process with kitchen foil and freeze.  

I do exactly the same with cupcakes, apart from I don’t wrap them individually, I wrap them in sixes to save time and space. You can keep cake in the freezer for up to three months before you need to toss it or use it.  

Remember to pop a sticker or a piece of tape on the cake to write on. You need to know what kind of cake it is!  

Time to defrost  

When defrosting cakes, I find it very important to defrost in the wrappings. This allows the condensation to form on the outside of the wrapping, not the cake. This prevents moisture getting trapped in the cake and escaping later on when you have iced it, causing a bubble or worse, a blow out!  

Just remember to leave the cake in its wrapping until it’s fully defrosted an you’ll be fine. The time taken for the cake to defrost will depend on the density of your cake and the size of it. I usually defrost the cake overnight in a cool room, not the fridge. Because the fridge still makes the cake cold, which causes condensation on the icing later on.  

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And there you have it, my guide to how to freeze cakes and cupcakes! If you have any other cake freezing tips and tricks let me know in the comments! 

For more recipe inspiration, check out my Pinterest or Blog! And, remember to subscribe to receive your free guide to improving your food photography.  

Sarah xx 

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