People ask me about freezing iced cakes (due to cancelled parties). Generally it is best not to freeze an iced cake but in emergency situations – you can. Here's my guide
If the cake has decorations – try to remove these (store them in a cardboard cake box at cool room temperature). When you thaw the cake, colours can run and things like butterflies, the wings will collapse.
Separate the tiers and wrap
If you have made a stacked cake, separate the tiers and deal with each cake separately.
You can leave the cake on the cake board (if you have space in your freezer).
Wrap the cake loosely in cling film (you don’t want to mark the icing) and then place in the freezer.
Once it has frozen (if you have a fast freeze setting use this) – wrap the cake in several more layers of cling film and then either place the whole thing in a large freezer bag or wrap in layer of foil.
When you are ready to use your cake (ideally within 4 weeks) take it out of the freeze and remove all the wrapping. If there are any ice crystals – brush these away. Now walk away from your cake and leave it (uncovered on the kitchen side or in the dining room).
The thawing time will vary depending on the size of the cake and the ambient temperature but usually overnight is fine. Do not touch your cake until it has thawed. As it thaws there will be condensation which will make the icing very very sticky – if you are tempted to touch, you will leave a finger print (so step away from the cake!)
The sticky-ness will go. Sometimes the icing is very slightly grainy as a result of being frozen but this is so minor no one will notice.