Freezing cake

t33

Had a search about and varying answers so thought I might ask the trusty OSers on here.

I'm thinking homemade cake like banana loaf, polenta lemon cake.

I've tried wrapping the totally cooled down cake with cling film x 2 as if often suggested, but normally end up with a defrosted cake that has an over-moist kind of 'sweaty' look and taste, if you see what I mean.

Is there a way to preserve the nice original look and tasting cake when defrosted?? I was wondering about just doing it tightly in tin foil might avoid the sweatiness?

Do you take the cake out of the freezer and unwrap immediately to thaw?

Any ideas?
Thanks

LadyDee

Lots of ideas here:

https://www.google.co.uk/search?client=opera&q=how+to+freeze+a+cake&sourceid=opera&ie=UTF-8&oe=UTF-8

redruby

Hi we freeze cakes all the time at work and they come out fine, the trick is to put the cake in a tub with parchment on the top and bottom with either the plastic lid on the box or wrap the whole box in cling film (so its not touching the cake) when you take it out unwrap the whole thing and let it defrost in the air.

jackrabbit123

I've had to freeze tiers of a wedding cake I made for my sister as trying to get it done all within a week would of been nearly impossible. It was a three tier madeira cake, I froze each tier separately in two tightly wrapped layers of foil and then cling film - making sure I wrote what it was! They were there three weeks and I took out one by one and let them come up to temp over night, they were dry to touch and are much easier to ice when like this too. Hope this helps x

VfM4meplse

Cake does freeze well, but let’s be honest it’s never as tasty as fresh.

Linda32

I have frozen the cake part of Victoria Sponge before because we would never get through the cake in the couple of days that it would stay fresh for.
So I have made the whole cake, cut in half and froze one half. Defrosted and tasted fine.

I have made frangipanie tarts before and frozen the pasty and the mix if that is of any help.

Failing that, there is always fruit cake which keeps very well or parkin which gets better with time.

t33

Thanks for replies.

V4M of course fresh is best, but with two of us it either gets eaten 'to finish it up' to the point of gluttony or it goes stale, so I'm trying freezing as an option as a route to healthy occasional treats.

redruby that sounds a good option and on the face of it hopefully should avoid the sweaty result. Have tried it with half a banana loaf today, so we shall see ... Thanks for suggestion.

Linda I don't normally make parkin though like it, do you mean just storing it in tin foil or similar (without freezing) is an option for a decent period?

Linda32

t33 wrote: »

Linda I don't normally make parkin though like it, do you mean just storing it in tin foil or similar (without freezing) is an option for a decent period?

Yes, no idea why but it tend to get better with time. With time I mean better in two days and will keep for a week.

[Deleted User]

living alone now, I still love my cakes and freeze cakes all the time, portions for one in zip lock bags, anything from chocolate cake to parkin to tarts. They are always perfect when defrosted