MBC: {How to} Freeze Cake, Cupcakes, and Cake Pops

MBC: {How to} Freeze Cake, Cupcakes, and Cake Pops:

To freeze cupcakes:

Step 1: After you have baked the cupcakes let them cool a bit, once they are just a little warm they can be wrapped. Lay large pieces of seran wrap in an X then place 12 cupcakes in the center. Fold in one side then the other creating a nice seal.

Step 2: Lay out a long piece of foil and place cupcakes in center. Wrap foil around and fold sides in.

Step 3: Slip into a gallon ziplock.

Step 4: Lable with date and flavor.

For cakes you can do the same thing. The only step I add is once I've wrapped the cakes in seran wrap I slip a cake board underneath before wrapping in foil. This helps keeps the bottom flat and makes it easy to transport without breakin the cake. It also helps with stacking the cakes. When I am freezing a cake with lots of layers I stick the first layer in for about and hour, then the second layer and so on going from largest to smallest Generally by the time the second cake comes out of the oven the first one is semi frozen. If you stack many cakes right away after baking they begin to squish. You'll want each cake to freeze a bit before stacking.

When your ready to use the cake/cupcake/cake pops remove from freezer and let set on the counter for a few hours until slightly soft. As you let it sit the condensation will gather up on the seran wrap. Then you can just pull it right off, otherwise once defrosted all the water would be in the cake.

Don't forget to label and date! Even if you think your just going to use it in a few days, plans change! I bake and freez my cakes one week before using, and I like to use them up within 2 weeks if not. But I have kept them in their for a month with no problem...any longer then that I can't say for sure.