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After the cake is completely cool, wrap the layers in plastic wrap, then in foil and place them in large zip-lock bags.  They thaw in no time, but can be frosted while still frozen.  The cakes I have frozen taste as fresh as the day I made them.  Same with brownies.   

Hi!

You can also make your cake batter, pour it into a pan with cooking spray and freeze it that way.  Thaw in the refrigerator and bake.  You have fresh cake that way.  Just allow a day or two for thawing.  This is excellent for mixes, and also things like pineapple upside down cake that is labor intensive.  In that case, place waxed paper or parchment in the bottom of the pan so that you can flip it out after baking.

Jane, IL

Hi Toota, A friend of mine that sells decorated cakes dose this. She makes simple syrup, thats mixing equal amounts of hot water and sugar, then cools before using. When the cake layers have cooled completely, put a thin coat of the simple syrup on them, then wrap in plastic wrap or foil and freeze. Lots of luck, Granna2

Granna, what a great tip!  It sounds like this would prevent cake crumbs when the cake is thawed.  Is this what it does or is it something else – like preventing the cake from getting dry?

That is a great tip! 

My favorite tip is to freeze fresh ginger.  I use it often, but don’t use much at a time.  I wash it well and then put it into a freezer bag.  Then take it out and use my grater to take off what I need at a time. (You shouldn’t try to defrost it before using it.  It gets kind of soggy!)  I can use the micro-plane to get it really fine, the fine section of my grater or the more coarse section to make it more like chopped or minced or the slice section to get thin slices. 

Hi Eemma, She said that it helps keep it from drying out and helps make it a little more solid for support when making layers. So, I guess it would help keep it from crumbleing so much. It also helps keep crumbs from getting in the icing as you ice the cake. She done that to help keep them fresh, when she was making a muti-layed cake or a lot at the same time.  Granna2

Hi, I have been decorating cakes for over thirty years and my teacher taught us this.  Place wax paper over the cake while it is still in the pan and WARM.  Turn the cake over onto a flat surface like a cutting board.  Remove the pan.  If you are making multiple layers like for a wedding cake place the cutting board and cake into a clean new white trash bag.  Make sure the bag is one that does not have a deodarant or chemical for bacteria in it. The best freezer to freeze in is one that does not have an auto defrost feature.  If your freezer is one with the auto defrost this causes the cake to dry out. (this is how an auto defrost works, it removes the moisture that collects in the freezer)  Freezing your cake while it is still warm causes the moisture in the cake to crystalize into ice, when you defrost the cake the ice crystals melt and return to the cake as moisture.  This will not change or affect the taste of the cake but will definitely keep your cakes moist.  If your are making many layers remove the cutting board from the first cake that you have frozen and place your new layer on top of the frozen layer in the trash bag.  Keep doing this this until you have stacked them as high as you can go.  ^he most important thing to remember is to keep wax paper between your layers so you can seperate them and to keep them wrapped up compeletely with the plastic bag or wrap each layer in plastic wrap and place these into a trash bag for double coverage.  Hope this helped you, this is the way I have been doing it for years and I am always complimented on how moist my cakes are.