I have been using this method for about the past year (Ha the time I started baking seriously) I swear by it 100%. I am a completly scratch baker and freeze each and everyone, butter, merigue floded in, chocolate, you name i bake and freeze. I have never had a dry cake (with the help of my other baking tip)
To answer the plastic concern, they now make a microwavable safe saran wrap that wont leach the bad stuff.
My cakes never fall apart (except one chocolate but its ober moist and takes a bit a pratice!)
I freeze defrosted I hate torting a frozen cake...
Originally Posted by 2sweetcookies
This may be a silly question but I'm going to ask anyway.
Does his method work for any type of scratch cake? Being a butter cake or using whipped egg whites? I am just asking because I remember reading that someone made a butter cake and it did not freeze well, but that was just one person.