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1 When freezing a cake, be sure that it is completely cooled before wrapping. 2  Wrap the cake tightly in plastic wrap and then wrap it again in foil before placing it in the freezer. 3  If you do not have time to freeze the cake overnight, freezing it for 2 or 3 hours will help when it comes time to decorate it. Place the frosted cake on a solid flat surface that can be used to hold the cake when placed in the freezer, such as a cookie sheet, cake board, or cutting board. 2  Place the unwrapped cake in the freezer. 3  Freeze unwrapped until the frosting and decorations are frozen hard.
Place Angel food, sponge and chiffon cakes unfrosted in large freezer bags and freeze for up to 3 months. To thaw frozen home-baked cakes, loosen wrap on frozen unfrosted cakes and thaw at room temperature 2 to 3 hours. Loosen wrap on frozen frosted cakes and thaw overnight in refrigerator.If freezing the cakes longer than one week you can also add a third layer, using tin foil, to help prevent frost buildup on the cake.) If you have already iced the cake, stick it in the freezer to harden the frosting first, then wrap it in plastic wrap.