"For a lot of pastry chefs, layer cakes are one of the most fun and finicky things to experiment with. The layers are pretty easy to make, but there's so much that comes after that in terms of decorating and planning. So, many people like to bake their cake layers ahead of time and store them in the freezer to maximize freshness."
"However, for the best results, don't wrap them as soon as they come out of the oven. "Cakes must be fully cooled to room temperature before wrapping, otherwise condensation makes them soggy," Cianfanelli says. "Double wrap each layer in plastic wrap to lock in moisture. For extra protection (especially for longer storage), place it in an airtight freezer bag for extra protection.""
Allow cakes to fully cool to room temperature before wrapping to prevent condensation and sogginess. Double wrap each layer in plastic wrap to lock in moisture, and place wrapped layers in an airtight freezer bag or wrap with aluminum foil for extra protection. One layer of plastic wrap plus one layer of foil preserves cakes for about one to three months and prevents freezer burn. Label layers with bake date and type, and use a cardboard round to keep bottoms flat. Place layers in the back of the freezer where it is coldest and protected from falling items. Brushing with simple syrup is optional if wrapped correctly.
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