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How to Freeze Your Cakes the Right Way
Equipment
Glad Press'n'Seal
Aluminum Foil
Sharpie Marker
Notes
This is all you need! Oh, and your freezer. Cool your cake on a rack completely after removing it from the oven. Some people advise wrapping it while it is still warm, but some food safety experts warn against the possible breeding of bacteria in the warm, moist environment inside the cake. I find that there is no perceptible difference in quality between wrapping warm or wrapping cooled, so I advise erring on the side of food safety! And also, the cake is easier to handle and less likely to break when it is cooled.
Tear off a piece of Glad Press'n'Seal about 2 1/2 times the diameter of your cake. For instance, this is an 8" cake, and the wrap is about 20" long. Lay the Press'n'Seal tacky side up on your counter, and place your cake in the middle. Fold each long end over toward the middle of the cake.
Crimp the top and bottom edges together, pressing the Press’n’Seal material together. The goal is to seal anywhere that freezer air might intrude on your cake.
Tear off a length of aluminum foil about 2 1/2 times the diameter of your cake, and lay it on the counter. Pick up your Press’n’Sealed cake and lay it on the foil, turning it 90 degrees so that the seam of the Press’n’Seal is now horizontal.
Fold the foil in towards the center, repeating the same steps as with the Press’n’Seal.
Crimp all the edges tightly.
Use your favorite permanent marker to label and date your cake! Trust me, you will thank yourself later!