I thought I would try freezing a cake because I have read how extra moist it makes cakes. Well I have to say I will never freeze a cake again. My husband said it tasted like Buddys haha from Cake Boss.....and he didnt mean it as a compliment.it dried it out....I threw it in the trash....I hadit wrapped in three layers of plastic wrap, and it was so dry I was really disappointed. SO thats my op.....

Wow crazy, I freeze all the time and never have an issue. Maybe its the difference in recipes?? I freeze up to 2 weeks at times and my cakes are as moist as the day I baked them. I'm sorry you had such a bad turn out

i freez mine all the time right now i have 2-16" andf 2-12" in the freezer for sun and i have no prob with them i wrap them first in wax paper then in plastic wrap and they r allways moist

I've never tried wax paper I usually do 2 layers of saran wrap then into a freezer grade zip loc and then if freezing for more than a week I put them into a brown paper bag.....prevents that yuck freezer smell

My cakes never dry out...and I have frozen up to 3 weeks. Did u unwrap the plastic from the cake and then let it thaw or did u let it thaw completely and then remove the plastic? As it's thawing all that moisture gets into the cake so I don't understand how it could have been dry??

How long did you freeze it? Scratch or doctored, 24 hours in the freezer does not dry out a cake. The longest I have put a cake in the freezer is two days. And it kicks up the moisture in my cakes.

I think it probably depends on the recipe. I freeze all my cakes for at least 1 day, it helps the cake develop a richer flavor and keeps it super moist. The cakes go right into the freezer while still slightly warm, wrapped in 2 layers of plastic wrap and it locks in the moisture. I have left cake scraps out unwrapped overnight on accident and they were still moist the next day!

can you give us more information on how you froze it, how long was it frozen, the type of cake you froze, and the biggest one... how it was thawed?

There are things that can go wrong so it doesn't stay moist, but maybe we could help you so you have the option to freeze in the future if you want/need to.

I also freeze every cake I make. Even if I'm able to bake it fresh the day I need it, I will purposely bake it a few days earlier so I can freeze it for a day or so, anywhere up to two weeks. In addition to amping up the moisture, it also stabilizes the cake and makes it easier to torte, even after bringing it to room temp.
My cakes are always scratch. So I can't speak to freezing mix cakes. Maybe that has something to do with it.

I always freeze my cakes - when they are still warm I wrapped them in saran wrap really well and then tin foil. I defrost them in the fridge. My cakes are always moist.

I never freeze cakes. If my client wanted a frozen cake they would and could order from the local grocery stores. JMHO

Havnfun- Its definatly not the same as the grocery stores.

I freeze mine over night and have NEVER had a problem!

Recipe?

I used to be an "antifreeze" baker as well, but after having 2 children time was not in abundance and now I freeze all my cakes. I usually let them cool for about 15 min then wrap in saran wrap and then in aluminum foil making sure all the edges are sealed. The longest I have frozen is about 1 week and have never had a problem with moisture. No one ever knows the difference.

Havfun, freezing cakes does not lower the value of the cakes made by all of these talented bakers to a grocery store cake. Many of the most respected chefs in the country advocate freezing a cake from two hours to overnight to lock in the moisture. Do some research on this site or google freezing cakes before putting down many members of this site.

I bake cakes from scratch with high end ingredients for my bakery. Not until I came to CC did I learn about freezing cakes and then I researched it further. In my experiments, it has indeed enhanced both the flavor and the moisture. Madgeowens must have come across a recipe that didn't benefit from freezing. I did find that it made my already very moist red velvet a little too moist.

Um I don't serve my clients frozen cakes....they get moist delicious room temperature cakes!!! But freezing them beforehand, if only for a day, really locks in the moisture.

Honestly...if a cake is dry after being frozen for a day or two...then the cake was dry to begin with.

Spc has it right. To compare a custom cake to a chain store is pretty low, freezing has no relation to the time and attention and heart I put into every one of my cakes. I actually plan ahead and make sure I ALWAYS allow at last overnight freezing to make carving or torte and level easier and smoother. I save more cake, have a fresh and moist cake and have never had a complaint!!!!

I cannot count how many brides threw the years have stopped me in town. To tell me they had saved there 1 year anniversary cake... they always say the same thing,,it reminded us and tasted just like our wedding day!! Maybe it depends on the recipes we use.

Cakesnglass

I'm with Kitagirl. Maybe it was dry to begin with?

That's just weird. I think your cake must have been dry to begin with.

I didnt know you all freeze it for a day or two..............hmmm....it was baked and frozenfor three weeks maybe lol.....maybe thats the reason? Well I don't think I would try it again....I know they are moist always, but not this time.... and it was yellow, extended recipe

Havnfun, I have never frozen a cake, I don't have any clients, I don't sell cakes, I don't buy cakes at the grocery store either.

I do read a lot and learn a lot and I have heard and read everywhere that you can't decorate a warm cake, and that if you leave a cake on the counter until next day to decorate, that's old cake already. If you freeze it, it will taste as fresh as when you took it out of the oven.

I haven't had the need, but I'm for sure going to do it next time I make a cake. We don't know yet how the cake in question was wrapped or what happened there. Everyone in this business freezes the cakes, I've found out. I bake from scratch, too. If cake boss's cakes are dry, it's his recipes, not the freezing.

http://www.carriescakes.com/videos/tour

Fairmaiden - I've never left an undecorated cake sitting out. I freeze, defrost, level, torte and fill. And then wrap in plastic and set a tile on top to "settle"....or a book. Leahs has a great thread on doing this, it works great!

well I know you are all experts.........but my cakes are very moist and fresh without freezing..and maybe I had it in freezer too long........but personally I will never do that again....and I already said how it was wrapped etc....

Ok, but don't all you who freeze your cakes do it while they're still warm? The author never mentioned that they did it that way, so, if she froze it after it cooled, yes, it will probably turn to stone when it defrosts.

Theresa

mine arent still warm when i freeze them.

aha.yes I thoroughly cooled it first!

I don't freeze cakes either.