Hot cake gives off steam. Wrapping the cake while it is still hot will trap in the steam, which will then seep back into the cake. This will lead to a damp and soggy cake, which no one wants. Also, a cake tends to be larger (heat makes things expand), so letting it cool means that it can shrink to it's normal size, so then wrapping it will be done properly.
Because it won't taste as good.
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A cake should not be cut until it is cooled because the crumb - the inner texture and structure of the cake - releases additional steam and moisture as it cools, which allows it to firm up. The pressure and stress (pushing and pulling) on a warm crumb will crush and tear the cake much more than when the cake is completely cool. In that sense, the cooking process is not complete until the cake is cool.
The baked goods are letting off steam as they cool. If you close them up in a container while they are still hot, the steam will be trapped and settle back on the baked goods which will make them soggy.
After baking the cake, let it cool. Wrap the cake well in plastic wrap. Refrigerate it until ready to serve. Remove the cake from the refrigerator at least an hour before serving, bringing the cake to room temperature.
Your cake does not have to be fully cooled to store it. Make sure you wrap it well, and you can leave it on the counter or place it in the fridge.
No, it is not necessary to wrap a cake in plastic and newspaper before freezing. Instead, you can wrap it in plastic wrap or aluminum foil to prevent freezer burn and maintain freshness. Placing it in an airtight container is also a good option.
No refrigerating a cake will not make it dry. However, the cake must be properly covered, or it will get dry whether or not it is refrigerated.
Use toothpicks to keep the saran wrap from touching the cake icing.
Generally, cakes can be stored in an airtight container at room temperature for a few days. However, if the cake has frosting or filling that is perishable, it should be refrigerated. For longer storage, cakes can be wrapped tightly in plastic wrap or aluminum foil and stored in the freezer. Thaw the cake in the refrigerator or at room temperature before serving.
A tres leches cake contains dairy products and must be stored in the refrigerator at a temperature of around 40 degrees to remain safe to eat. To store leftovers, wrap the cake in plastic wrap or waxed paper and eat it within three days.
You wrap it in plastic wrap and let it sit for at least 2 days
Some couples choose to do the age-old tradition of freezing the top tier of wedding cake to be eaten on the 1st wedding anniversary. That is what my husband and I chose to do. You have to take steps to prevent freezer burn when you store the cake. I recommend doing the following steps for the best quality cake after one year in the freezer: 1. Remove any plastic or breakable decorations from the cake. If the cake is on a plastic separator plate, it is ready to be wrapped. Otherwise, make sure to use a foil-wrapped cake board. The aluminum foil prevents the taste of cardboard from seeping into the cake. 2. Completely cover the cake with plastic wrap. Make sure to cover it airtight. Place it inside a box. Wrap the box with plastic wrap, then wrap with 2 layers of aluminum foil. 3. Defrost the cake 24 hours before you plan to eat the cake by removing it from the freezer and placing it in the refrigerator. In 2-3 hours, remove all wrapping from the cake and place back in the refrigerator. One hour before you serve it, remove it from the refrigerator.
No. you must reduce the temperature as quickly as you can before you wrap in plastic.
Wrap it
You don't need alcohol to preserve a cake. After preparing a cake you can put it in plastic wrap, and freeze it. Just take it out the night before and let it thaw. Then frost as desired.