Cake Recipes From Country Cooks

To Freeze Unfrosted Cakes:
Cool cake thoroughly, place on cardboard and cover with aluminum foil or plastic wrap. Some cakes, especially angel and sponge types are not solid when frozen. It is a good idea to protect such cakes from crushing by placing the wrapped, frozen cake in a sturdy box or container. Unfrosted cakes freeze better than frosted cakes.

To Thaw:
let cakes stand unwrapped at room temperature for 1 to 3 hours, the time depending on the size of the cake. Frosting frozen cakes is much easier than frosting warm or room temperature cakes. You won't get loose crumbs which will get into the icing when frosting a frozen cake.

To Freeze Frosted Cakes:
Avoid frostings that change texture in freezing. Confectioners sugar and fudge frostings freeze best. Whipped cream and boiled frostings freeze well, but will stick to the wrap, so it is difficult to wrap the frosted cakes. Therefore it is best to freeze the frosted cake before wrapping. It also helps to insert wooden toothpicks around the top edge of the cake and the sides to hold the wrapping away from the frosting. Avoid freezing cakes with custard and fruit fillings; they make cakes soggy.

To Thaw:
place loosely-wrapped cake in refrigerator for 3 to 4 hours.

Maximum Storage Time:
Unfrosted cakes, 4 to 6 months: frosted cakes, 2 to 3 months; fruitcakes, much longer.