With the exception of fat-free cakes, if willpower allows, most cakes freeze well for up to 4 months. It is essential the cake is completely cool before freezing to avoid the cake becoming soggy, dense or rubbery. Freshly baked cakes should be left to cool for at least 3 hours. Freezer condensation will influence the texture and taste of cake so it is essential to keep moisture away. The best way to do this is by wrapping cakes before freezing.
Aluminium foil works well but can tear, plastic wrap also works but may need a couple of layers. Ensure as little air as possible is between the cake and wrapping. Placing the cake in a tin after wrapping offers an extra layer of protection from moisture, knocks and odours. When you are ready to serve the cake simply remove from the freezer, unwrap and defrost for 40 minutes before decorating.
Frosted cakes can also be frozen. Place the decorated cake in a metal tin and place in the freezer away from other food for 4 hours. Remove from the freezer and gently wrap in aluminium foil, or plastic wrap (be careful not to crush frosting, or leave any cake unwrapped). Place back in the metal tin and return to the freezer.