Baking and freezing your cakes ahead of time isn’t just about convenience its also about taste. Cakes really are more moist when you freeze them properly. When my cakes have cooled off in the pan for 5-10 minutes– before I turn them out– I level them in the pan. I then turn them out onto a parchment-lined cooling rack and let them finish cooling. (The only exception is my mudcake which I wrap as soon as I turn out of the pan).
Once they’re done cooling, I carefully wrap them in 2 layers of saran wrap and then put them in a ziploc freezer bag or in a layer of foil if I don’t have freezer bags that are big enough.
To thaw, you take them out of the freezer and lay them out on your counter with the saran wrap still on for a few hours. I usually torte and fill while they are still a little bit cold.