Freezing the Cake Before Icing

Freezing a cake before icing it helps to firm the crumbs of the cake, which results in a smoother end product. While it's fine to ice a cooled cake from the oven, if you're not ready to decorate or you want more professional results, freeze the cake first. By properly protecting the cake in your freezer, you can pull it out and allow it to thaw during the frosting process for smooth, crumb-free results.
Step 1
Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes. Invert the cake pan onto the plate and lightly drum on the bottom of the pan to release the cake onto the plate. Continue to cool the cake completely. Wrapping a hot cake will cause condensation to form, resulting in a mushy texture.
Step 2
Wrap the cake carefully. Aluminum foil, plastic wrap and taped wax paper are all appropriate. If you're wrapping an angel-food or sponge cake, the varieties will never freeze solidly, which results in delicate cakes that could become damaged in the freezer. Use a cake box as a protective covering around the wrapped cake.
Step 3
Place the cake on a level spot in your freezer and freeze it overnight for the best results. An unfrosted cake can be frozen for up to six months, so it's fine to bake layers in advance in preparation for decorating them.
Step 4
Remove the cake from the freezer and unwrap carefully. Use a serrated knife to cut the domed top off of the cake, if desired.
Step 5
Ice the cake while it's still frozen. Doing so won't affect the flavor or the texture of the cake, and it will keep the crumbs firmly packed for smoother application. By the time you're finished, the cake will be thawed enough at room temperature to eat.