How to Freeze Cakes

How to Freeze Cakes

Step 1: Bake and completely cool a cake/cake layers. These step-by-step photos show round cakes, but you can freeze square, rectangle, bundt cakes, etc. See 10 Cake Baking Tips for best practices on baking and cooling cakes.

Step 2: Once the cake(s) cools completely, wrap it in Press & Seal. From one baker to another– this is the best product for wrapping cakes. Maybe it’s just me, but thin plastic/saran wrap is incredibly clingy and frustrating. And I always feel like I need to double wrap food when using it. It definitely works, but Press & Seal is so much easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)

Step 3: Write the type of cake and use-by date on a large piece of aluminum foil. For best taste and texture, don’t freeze cakes for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes. I write on the aluminum foil before wrapping the cake just in case the ink seeps through. (It has before!)

Step 4: Wrap the cake in the aluminum foil.

Step 5: Place the cake(s) in a freezer-safe container. Or if you don’t have a big enough container, wrap in another layer of aluminum foil. Of course make sure the foil with the date on it is what’s on the outside. 

Step 6: Freeze for up to 3 months.

The cakes are wrapped in two layers: Press & Seal, then aluminum foil. The first layer keeps the cake tight and fresh and the aluminum foil ensures no condensation will seep in. This is also how I wrap banana bread and other quick breads, too. Double layer = maximum freshness and no freezer burn. Moisture is the enemy, so don’t be afraid to add another layer of Press & Seal or aluminum foil.

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How to Thaw Cakes

Thawing cakes is easy. Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving. I usually take them out of the freezer container to thaw. The cakes take at least 8 hours to thaw completely in the refrigerator. Sometimes I forget and just let the cake(s) thaw at room temperature, but it’s better they thaw at a slower rate in the refrigerator.

This is important: Make sure you’re thawing the cakes while they’re still in the wrapping. You see, condensation forms as foods thaw. This way the condensation will form on the wrapping, not the cake. Wet sticky cake, anyone?

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Best Cakes to Freeze

You can freeze just about any cake after they’ve cooled completely. Mega flavorful cakes such as banana cake, chocolate cake, carrot cake, and pumpkin cake freeze and thaw beautifully when wrapped in a couple layers, as detailed above. I find their flavor is even better after the freezing/thawing process! Bundt cakes and pound cake freeze wonderfully as well, just make sure they’re completely cooled and wrapped tightly before freezing. For cheesecake instructions, see “How to Freeze Cheesecake” in my cheesecake recipe.

Baker’s Tip: For absolute best taste and texture, avoid freezing delicate cakes like angel food cake, vertical cake, and pavlova. Though you definitely COULD freeze these (and the recipes instruct how), they taste best when freshly made.

All of my cake recipes include make-ahead and/or freezing instructions.

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#1 Success Tip

Don’t Freeze Decorated Cake: For the absolute best taste and texture, assemble and decorate the cake as close to serving as possible. That’s why I recommend only freezing the cake/cake layers. A completely decorated cake will contract and expand during the freezing/thawing process, ruining some of your hard work. You can make the frosting ahead of time and refrigerate it for 1 day, but fresh frosting really does taste best. Freezing leftover frosted cake is completely fine, though. (Because it’s just leftover and doesn’t need to impress anyone anymore!)

Pictured: Vanilla Cake

How to Freeze Cakes

★★★★★5 from 4 reviews

• Prep Time: 5 minutes
 
• Cook Time: 0 minutes
• Total Time: 5 minutes
 
• Yield: 1 cake

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Description

I’ve frozen plenty of cakes and have made enough mistakes to know what really works. Let’s learn how to freeze cakes so that they taste the freshest!

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THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

Ingredients

• baked & cooled cake(s)
• Press & Seal wrap or plastic wrap
• aluminum foil

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Instructions

1. Bake and completely cool a cake/cake layers. These step-by-step photos show round cakes, but you can freeze square, rectangle, bundt cakes, etc. See 10 Cake Baking Tips for best practices on baking and cooling cakes.
2. Once the cake(s) cools completely, wrap it in Press & Seal. This is the best product for wrapping cakes. Thin plastic/saran wrap is incredibly clingy and frustrating. Regular plastic wrap definitely works, but Press & Seal is so much easier to use and I’ve honestly found that it keeps my food fresher. (Not working with this brand, just really love it.)
3. Write the type of cake and use-by date on a large piece of aluminum foil. I write on the aluminum foil before wrapping the cake just in case the ink seeps through. It has before!
4. Wrap the cake in the aluminum foil.
5. Place the cake(s) in a freezer-safe container. Or if you don’t have a big enough container, wrap in another layer of aluminum foil. (Make sure the foil with the date on it is what’s on the outside.)
6. Freeze for up to 3 months. For best taste and texture, don’t freeze cakes for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes.
7. When ready to thaw: Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving. Take them out of the freezer container to thaw, but leave them wrapped in Press & Seal/aluminum foil. The cakes take at least 8 hours to thaw completely in the refrigerator. Make sure you’re thawing the cakes while they’re still in the wrapping. Condensation forms as foods thaw. This way the condensation will form on the wrapping, not the cake.
8. Assemble, decorate, and serve cake.

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Notes

Don’t Freeze Decorated Cake: For best taste and texture, assemble and decorate the cake as close to serving as possible. A completely decorated cake will contract and expand during the freezing/thawing process, ruining some of your hard work. You can make the frosting ahead of time and refrigerate it for 1 day, but fresh frosting really does taste best.

it so Champagne Frosting

Homemade champagne frosting is a delightfully spiked and sparkly addition to any dessert. Reduce champagne on the stovetop for intensified flavor.

Look up the term “fancy” in the dictionary. I bet you’ll find a photo of this champagne frosting.  This party-perfect buttercream brings a level of luxury to any dessert it touches. It’s creamy and silky soft with a light champagne flavor. Champagne buttercream is perfect for any and all celebrations including:

• birthdays
• engagements
• bridal showers
• weddings
• anniversaries
• new year’s eve
• job promotions

Or just a casual night in! Champagne is acceptable any day, right?

How to Make Champagne Frosting

This is a very simple and straightforward American style buttercream. The frosting begins with a vanilla buttercream base: butter + confectioners’ sugar. To that, we’ll add champagne and vanilla extract. But we need to reduce down the champagne on the stove before adding it. Why? Reducing the champagne packs an intense amount of flavor into a smaller amount of champagne. We can’t overload our frosting with liquid because that would thin it out. Rather, we will add a small amount of *extreme* champagne flavor. I learned this trick from Wicked Good Kitchen. 

Do you see this next photo? Left = champagne. Right = reduced and highly concentrated champagne. Look at the color difference! The champagne reduction has a lot more flavor and won’t ruin the texture of the buttercream.

My #1 Tip

Make sure the reduced champagne is cool or room temperature– NOT hot. If the champagne reduction is hot, it will melt the butter in your frosting, which creates the worst frosting experience your bowl (and eyes) will ever see. Curdled buttercream? Yep.

What Type of Champagne Do I Use in Frosting?

Use any kind of champagne or sparkling wine in this frosting. If you like how it tastes out of the bottle, you’ll like how it tastes in this champagne buttercream frosting. I’ve tried the recipe with dozens of different sparkling wines, including prosecco, and each has been fantastic.

What Tastes Best with Champagne Frosting?

In addition to mimosa cupcakes and wedding cupcakes, it adds a little something extra to:

• Vanilla Cupcakes
• Angel Food Cupcakes
• Strawberry Cupcakes
• Lemon Cupcakes
• Confetti Cupcakes
• White Wedding Cupcakes
• Lemon Cake
• Vanilla Cake
• Strawberry Cake
• White Layer Cake

How to Create Intense Champagne Flavor

Reduce champagne on the stovetop before adding to the frosting. Reducing the champagne packs an intense amount of flavor into a smaller amount of liquid. Excess liquid would ruin the frosting.

Champagne Frosting

• Prep Time: 15 minutes
 
• Cook Time: 10 minutes
• Total Time: 3 hours
 
• Yield: 3-4 cups

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Description

Homemade champagne frosting is a delightfully spiked and sparkly addition to any dessert such as vanilla cupcakes or white cake. Reduce champagne on the stovetop for intensified flavor.

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THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

Ingredients

• 3/4 cup (180ml) champagne or sparkling wine (use your favorite)
• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480ml) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• pinch salt

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Instructions

1. In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
2. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you’d like.
3. Frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use.

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Notes

1. Freezing Instructions: Freeze frosting for up to 3 months. Thaw in the refrigerator, then beat on medium speed with 1-2 Tablespoons of milk to smooth it out before using.
2. After you reduce the champagne, make sure it cools to room temperature. Why? Because it will melt the butter in your frosting! Whenever I make champagne frosting, I reduce down the champagne once the cake or cupcakes come out of the oven. That way the champagne can cool down as the cake cools down.
3. This recipe is enough to frost 14-15 cupcakes, 32-36 mini cupcakes, or one 2 layer cake.

the Homemade Cake Pops

it homemade cakes pop!!  

There’s no batter time (get it? batter?) than a happy occasion to indulge in your favorite treats whether that’s a birthday, shower, wedding, you name it. My mom and sisters threw my baby shower last month and one of the treats they surprised me with was a HUGE display of cake pops. I love cake pops, but hardly ever take the time to make them. Though I did whip up a batch for both of my sisters’ bridal showers in the past few years. (Remember the green and pinks cake pops? They were for a bridal shower!)

See? Special occasions call for super special treats.

The difference between these cake pops and others you may have tried is that these are 100% homemade. There’s no box cake mix or canned frosting, which results in a totally unique cake pop experience. You can actually TASTE the homemade. The love, the passion, and the care that goes into creating each adorable pop.

And guess what? Want to see the whole process from start to finish? Tune in on Facebook or Instagram LIVE on Weds at 1pm ET. (I’m LIVE every week at that time!) I’ll make a batch and answer all cake pop questions as we go along together!

So anyway! I first began making homemade cake pops when I wrote Sally’s Candy Addiction. In fact, this recipe is published in the book! I want to share it on the blog as well because I’ve gotten lots of questions about making from-scratch cake pops.

Today we’ll go over all my tips, tricks, and secrets to crafting the peeeeerfect pop as well as the homemade vanilla cake and vanilla buttercream used inside. There’s lots of ground to cover so let’s pop right to it. (Can’t stop with my nerdiness right now.)

Since we’re leaving the box cake mix and canned frosting on the store shelves, we’ll need to take a little extra time to prep both from scratch. I always make the cake the night before, then finish the cake pops the next day. Here’s the general process:

1. Make homemade cake.
2. Make homemade frosting.
3. Crumble cake into homemade frosting.
4. Mix.
5. Roll into balls.
6. Dip.
7. EAT!

Super basic recipes for both the vanilla cake and frosting, but I do encourage you to use the correct size pan for the cake. This cake is too large for a typical 9-inch cake pan. You’ll need to use a 9-inch springform pan since it rises quite high. Or you can use an 11×7 pan instead. A 10-inch springform pan would work as well.

Cake ingredients are straightforward. The basic crew like flour, butter, sugar, vanilla, milk. Same goes with the vanilla frosting: butter, confectioners’ sugar, vanilla, milk (or cream). The difference between this and what you get out of a box is the taste. You can totally tell these cake pops are special and it’s because you started with from-scratch components. WORTH IT!

Now it’s time to crumble the cake up and mix with your frosting.

(Crumbling the cake into the frosting sounds super weird when you think about it and that’s exactly what cake pops are– super weird when you think about it. It’s cake and frosting mixed together to form a truffle-like ball. Pop a stick in it and dunk into coating. Yep, it’s weirdly delicious and awesome and you need to embrace it.)

Left photo: cake crumbled into bowl of frosting. ↓

Right photo: the two mixed together. ↓

Once the two are mixed together, it’s time to roll the mixture into balls. And here’s my trick for doing so.

My Rolling Trick

It’s easier to roll the cake + frosting mixture into perfectly round balls if it’s cold. And what I do is roll the balls up right after the two are mixed together. They’re pretty misshapen because the cake + frosting mixture is super moist– and at room temperature. So then I chill the balls in the refrigerator for at least 2 hours. After that, I give them another little roll to smooth out the sides. When they’re cold, they’re easier to smooth out and form perfectly round shapes.

So (1) roll (2) chill (3) roll again to smooth out the sides.

The cake balls need to be super chilled before dipping, so this trick gets both steps done!

Now let’s dunk. You can dip the cake balls into pure white chocolate, which is what I prefer for best taste, but that stuff is pretty expensive. And you need a good amount for all 40 cake pops! You can use candy melts/candy coating instead. I give both options in the recipe below along with notes for each choice.

Another trick: to ensure the cake ball stays secure on the lollipop stick, dip it slightly into the coating first. Then stick in the center of the cake ball. See photo above!

And another trick: the best way to allow the coating to dry and set– without ruining the perfectly round cake pop– is to place them right side up in a large styrofoam block or even a box. I used a box, as pictured below, for this batch. I just poked super tiny holes into it. Easy and cheap.

Cake pops will be dry within an hour or so.

Cake pops are a genius celebration-worthy treat to make ahead of time because they freeze beautifully. I simply freeze them in a large zipped-top freezer bag after they’ve fully dried. They’re great for up to 6 weeks, then just let them thaw overnight in the fridge.

I have a few more tips for ya! I went over these in Sally’s Candy Addiction because they’re pretty important to review before you get started.

Cake Pop Tips

1. Frosting is the best part of cake, right? Well that doesn’t apply to cake pops. Too much frosting produces a super wet and greasy cake pop– not the deliciously moist pop you were expecting. This frosting recipe yields *just enough* to barely moisten those cake crumbs. Proper ratio is imperative here!
2. The cake balls need to be extremely cold before dipping. Make sure you have enough room in your refrigerator or freezer for them. I always chill them on a large lined baking sheet.
3. A 2-cup glass liquid measuring cup is the perfect depth for dipping the cake pops.
4. Tinting the coating brings a fun POP of color! I usually stick to just white + one other color. Or two colors maximum. (Like these.) The teal color I use here is Americolor gel food coloring in teal.
5. Sprinkles are necessary, of course. But you already knew that.

Besides lollipop sticks and the correct size cake pan, you don’t really need much else to get going!

Homemade Cake Pops

★★★★★4.8 from 15 reviews

• Prep Time: 2 hours
 
• Cook Time: 36 minutes
• Total Time: 6-7 hours
 
• Yield: 40 pops

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Description

Homemade vanilla cake pops with vanilla buttercream from scratch- no cake mix or canned frosting!

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THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

Ingredients

• 1 and 2/3 cups (208g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) whole milk (or buttermilk)

Frosting

• 7 Tablespoons (100g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 2–3 teaspoons heavy cream or milk
• 1 teaspoon pure vanilla extract

Coating

• 40 ounces candy melts or coating (or pure white chocolate)*
• sprinkles

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Instructions

1. Preheat oven to 350°F (177°C). Grease a 9-inch springform pan.
2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
3. With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
4. All the cake to cool completely in the pan set on a wire rack.
5. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
6. Crumble the cooled cake into the bowl on top of the frosting. Make sure there are no large lumps. Turn the mixer on low and beat the frosting and cake crumbles together until combined.
7. Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet. Refrigerate for 2 hours or freeze for 1 hour. Re-roll the chilled balls to smooth out, if needed. Place back into the fridge as you’ll only work with a couple at a time.
8. Melt the coating in a 2-cup liquid measuring cup (best for dunking!). you can use a double boiler or microwave.
9. Coat the cake balls: Remove only 2-3 cake balls from the refrigerator at a time. Dip a lollipop stick about 1/2 inch into the coating, then insert into the center or the cake ball. Only push it about halfway through the cake ball. Dip the cake ball into the coating until it is completely covered. Make sure the coating covers the base of the cake ball where it meets the lollipop stick. Very gently tap the stick against the edge of the measuring cup to allow excess coating to drop off. Decorate the top with sprinkles and place upright into a styrofoam block or box (as explained above). Repeat with remaining cake balls, only working with some out of the refrigerator at a time. The cake balls must be very cold when dipping!
10. Coating will set within an hour. Store cake pops in the refrigerator for up to 1 week.

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Notes

1. Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue with step 9. You can also freeze the finished cake pops for up to 6 weeks once the coating has fully set. Thaw overnight in the refrigerator.
2. Special Tools: KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Measuring Cup | Springform Pan | Silpat Baking Mat | Half Sheet Baking Pan | Lollipop Sticks | Americolor Food Coloring
3. Coating: You can use candy coating/candy melts, almond bark, or pure white chocolate. If using almond bark or pure white chocolate, chop it up before melting. Melt it down with 1/2 teaspoon vegetable oil to thin out so it’s easier to use as a coating. Semi-sweet, bittersweet, or milk chocolate work as well. Coarsely chop and melt down with 1/2 teaspoon vegetable oil to thin out. Keep warm over a double boiler.