Did you know that your cakes can be frozen for up to 2 months in an airtight container? It’s a great way to make them last and ensure you always have fresh cake on hand. We show you how to freeze cakes and how to defrost cakes with this simple step-by-step guide.
How to Freeze Cakes
- After you have baked your cake, wait until it cools to room temperature. This should take around 2-3 hours. It is best if you leave the un-iced, but if it is already iced, wait until the icing is firm.
- Seal your cakes in wrap. This can be cling film, but you can also wrap it with environmentally friendly reusable beeswax wraps. If your cake is especially dense, cut it into smaller pieces first.
- Wrap your cake in a layer of aluminium foil. Put a two month use-by date on it, starting from the day wrap and seal it.
- Put the whole thing in an airtight container, or if you don’t have that, another layer of foil. Then pop the cake in the freezer.
How to Defrost Cakes
- Take your wrapped cake out of the freezer and put it straight into the refrigerator. Your cake will need at least 8 hours to fully defrost, so our recommendation is to keep it in the fridge overnight so it’s ready to eat the next day. Make sure your cake stays in the wrapping while it is defrosting.
- Your cake is ready for icing, and more importantly – eating!