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Easy Banana Pudding Layer Cake (Gluten Free + Vegan)

Easy Banana Pudding Layer Cake (Gluten Free + Vegan)

Fancy layer cake isn’t hard when you make it with broken cake in a mason jar! Learn how to make the easiest gluten free and vegan banana pudding layer cake (or trifle!). This cake method is versatile and can be used to make any flavour of cake. Why not try lemon raspberry as well! Let’s get baking!

 

Easy Banana Pudding Layer Cake

 

Hands up if your gluten free cake has broken on you while trying to do something with it 🙌😭

PRO TIP: broken gluten free cake makes the best deconstructed cakes! It absorbs the fillings much better than a sturdy cake, and it looks super fancy in a mason jar.

We like to call it deconstructed cake (it’s a bit more vogue, don’t you think). Deconstructed cake was born into our existence after a random catastrophe in our production kitchen where this huge sheet of layer cake just snapped in half as we tried to remove it from the pan. As we hate food waste, we threw the broken cake into the freezer until something inspired us to use it.

It then hit me: mini trifle! It’s the perfect way to use broken cake, especially if you layer it with awesome fillings!

In this recipe, we layer of banana cake made from Dolled Up Desserts Lady Banane muffin mix, our vegan buttercream (recipe is right here) and simple vegan banana pudding… for someone that’s not a banana fan, this layer cake is INCREDIBLY FLAVOURFUL! And requires no skill…. so why aren’t you baking yet?

As always, this cake is entirely gluten free and vegan as well as nut free (but you can also add walnuts to the layers, that would be LOVELY!). Remember to pick up the cake mix in our shop, as well as your icing essentials (soy isolate protein anyone!)

Print Recipe
Easy Banana Pudding Layer Cake (Gluten Free + Vegan)
Fancy layer cake is not so hard when you make it with broken cake and a glass or jar! Learn how to make the easiest gluten free and vegan banana pudding layer cake (or trifle!) using broken gluten free cake! We like to call it deconstructed cake (it's a bit more vogue). Layers upon layers of banana cake made from Dolled Up Desserts Lady Banane muffin mix, our vegan buttercream and simple vegan banana pudding... for someone thats not a banana fan, this layer cake is INCREDIBLY FLAVOURFUL! And requires no skill.... so why aren't you baking yet?
Prep Time 20 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Mason Jars
Prep Time 20 Minutes
Cook Time 20 Minutes
Passive Time 20 Minutes
Servings
Mason Jars
Instructions
  1. Preheat oven to 350°F. Line small cookie sheet with parchment paper or grease with a small amount of coconut oil.
  2. Prepare Lady Banane Muffin Mix as directed on package.
  3. Pour and evenly spread batter onto cookie sheet. Bake for 15-20 minutes.
  4. Prepare icing. Refer to our blog post to make the best vegan frosting (link is above).
  5. In a small sauce pan on high heat, whisk together the ingredients for the banana pudding.
  6. Once the pudding reaches a boil, let it boil until it thickens and drips slowly off your spatula. This is approximately 3-5 minutes.
  7. Once pudding and cake has cooled completely, assemble your cakes. Using your hands, crumble cake into tiny pieces.
  8. Fill a piping bag with frosting and pipe a single layer of frosting at the bottom of the jar.
  9. Spread 2-3 tbsp of pudding on top of the frosting.
  10. Crumble and press in a layer of cake. Repeat this layering process until the jar is filled.
  11. If desired, pipe frosting in a decorative manner on top of each jar and sprinkle with cinnamon.
Recipe Notes

STORAGE

Store cakes in their jars with the lid screwed on tightly in the fridge for 2 days or in the freezer for up to 6 weeks.

The Best (and Worst) Cream Cheeses to Use in Vegan Cream Cheese Frosting

The Best (and Worst) Cream Cheeses to Use in Vegan Cream Cheese Frosting

What makes the best cream cheese frosting? It’s obvious- the cream cheese! We try three different non dairy cream cheeses available locally to us, and determine which brand is going to replace our beloved original Tofutti cream cheese spread. Let’s get frosting!

The Best (and Worst) Cream Cheese for Vegan Cream Cheese Frosting

 

What makes the best cream cheese frosting? It’s obvious- the cream cheese! For years we have relied on Tofutti brand cream cheese for the BEST vegan cream cheese frosting (which we use on our red velvet cake carrot cake , or anything). It’s super smooth, not overly “vegan” tasting (oil blends can sometimes taste strange), forms a nice “hard” layer once piped, is stable at extreme temperatures. It’s the best. And that’s all thanks to the fact that it contains partially hydrogenated soy bean oil.

Hydrogenated oil is a red flag word, we get it. We try to avoid it like the plague in our baking because its often not needed. However, for frosting, especially frosting made with unsaturated oils rather than milk fat, hydrogenated vegetable oils provide the stability and longetivity you need for a tasty frosting.

But, Tofutti stopped producing it. The retail sized packs at least (I’ve heard rumours you can buy 30lbs of it from them). Legislation was passed last year (2017) in Canada that processed foods could no longer contain hydrogenated oils. And slowly, it has been replaced fully with their non-hydrogenated (yellow container) cream cheese. Still decent tasting, but just NOT THE SAME!!

Or so we thought. We tried 3 different non dairy cream cheeses available locally to us, and determine which brand is going to replace our beloved original Tofutti cream cheese spread. Here’s what we found:

 

Daiya Original Cream Cheese Spread Criteria 1: Blendability This cream cheese blended well with our non dairy butter and frosting, making a thick and rich looking frosting that seemed to hold its shape. Criteria 2: How it settles in the fridge This frosting solidified fairly quickly in the fridge, and rewhipped easily once removed. Criteria 3: How it pipes Its texture when piped isn't completely perfect. Using a star tip, it tends to "tear" whereby the edges of the icing seem frayed. This is usually caused by too much icing sugar, but in this case, its the cream cheese.Criteria 4: How stable it is It is seemingly stable for a short period of time, but in the heat, it can melt very quickly and become sticky. Criteria 5: How it tastes The sugar masks the "Daiya" taste, but it creeps up right at the end and ruins everything. Anyone who has had Daiya cheese products knows what we're talking about. I am not sure how they have managed to impose this signature taste on everything. Some love it, others hate it (such as Katarina).  Overall: This cream cheese is mediocre to use in frosting. Would not recommend if other options exist. 2. Cultured Cashew Cream Cheese Criteria 1: Blendability This cream cheese also blended well with our non dairy butter and frosting, making a thick and rich looking frosting that seemed to hold its shape. It looked slightly lumpier than the Daiya due to the nuts, but overall was smooth. Criteria 2: How it settles in the fridge This frosting solidified the most in the fridge. This is likely due to the cashews in it- cashew cheese tends to be "solid" in the fridge. Criteria 3: How it pipes This piped like a dream. No tears in the steam of frosting. Although it looked slightly lumpy due to the cashews, this is at a microscopic level and really doesn't make a huge difference overall. Criteria 4: How stable it is This frosting was the most stable. This is definately related to the cashews and the cheese properties. In a hot environment this would likely hold its shape longer than Daiya cheese. Criteria 5: How it tastes The "cultured" taste of the cream cheese comes through and presents itself in the after taste. Again the icing sugar masks this flavour. It's not bad (alot better than Daiya), but you have to like the cultured taste. If you do not, look for an uncultured cashew cheese. Overall: This cream cheese is great for frosting, especially if you have a soy allergy. Not so good if nuts are your problem. It also is double to triple as expensive to make compared to an oil based cream cheese. Overall, it's not my first pick but it could lead to some interesting flavour profiles in baked goods when used appropriately. 3. Tofutti's Non Hydrogenated Cream Cheese Criteria 1: Blendability This cream cheese blended well with our non dairy butter and frosting, making a thick and rich looking frosting that seemed to hold its shape. I did add some shortening to the mix. I was tipped off by the staff at Tofutti to "replace" the hydrogenated oils somehow to get the same taste as before.  Criteria 2: How it settles in the fridge This frosting was the softest in the fridge compared to the other two icings, but still solidified none the less. Criteria 3: How it pipes This frosting piped the best. It had a very smooth and consistent flow with no lumps or weird textures. It had a nice sheen to it and looked beautiful. Criteria 4: How stable it is This is the only frosting that "hardend", or formed an outer thin shell that holds the piped shape together. This is typical of frostings with hydrogenated oils and the right amount of sugar. If you get this outer shell, your treats will stay piped and beautiful for a very long time. So long as they're not submitted to 40-50 degree heat. Criteria 5: How it tastes This frosting was life changing. It tasted somehow BETTER than the original Tofutti, which says a lot because we SWORE by it. We can't really put our tongue on why it was better, it just was.  Overall: WE HAVE A NEW QUEEN! HAIL THE CREAM CHEESE FROSTING QUEEN, AND GO MAKE HER RIGHT NOW!  
Print Recipe
Supreme Vegan Cream Cheese Frosting
Cuisine Icings
Prep Time 7 minutes
Servings
cupcakes
Ingredients
Cuisine Icings
Prep Time 7 minutes
Servings
cupcakes
Ingredients
Instructions
  1. Using a stand mixer or hand mixer, beat and combine the butter, shortening and cream cheese on a medium high speed in a medium/large mixing bowl. Beat for approximately 2 minutes until soft, light, whiter and fluffy.
  2. Turn the mixer speed to the lowest speed. Add 1/2 cup of sifted icing sugar to the buttery blend. Mix until all combined and no dry patches present. Repeat this until all icing sugar is combined. Add in flavours as desired.
  3. Beat icing for an additional 2-3 minutes on high speed to increase fluffiness of icing.
  4. Use immediately. Best kept in the fridge overnight to let any flavours "sit". It will be a more even tasting frosting the next day.
Recipe Notes

STORAGE

Store icing in mixing bowl covered with plastic wrap or an airtight container in the fridge for up to 2 weeks. Can also be frozen for 2 months but must be rewhipped. Rewhip to warm it up for piping or decorating.

 
The BEST Gluten Free and Vegan Red Velvet Cake – Ever.

The BEST Gluten Free and Vegan Red Velvet Cake – Ever.

Velvety soft cake and gluten free seem contradictory – good thing we’ve cracked the code to the BEST gluten free and vegan red velvet cake. Layers deep red chocolate, vanilla, espresso and buttermilk flavoured cake, dark chocolate ganache, and our classic cream cheese frosting. Let’s get baking!

 

The BEST Gluten Free and Vegan Red Velvet Cake – EVER!

 

Yes, we absolutely mean that. This red velvet cake puts all gluten free and vegan (and even butter and wheat laden) cakes to SHAME!

Why, you ask? Because of the chemistry of our Cloud Nine Vanilla cake mix, in combination with the epically delicious and complex flavours of a red velvet cake.

Now, red velvet cake is really just an overrated cake with an identity crisis- its not really chocolate, its not really vanilla, its bright red just because. We are not huge fans of the cake, mainly because most people do it WRONG. It can be an incredible and unique cake-xperience if baked properly. It requires time, effort, expensive ingredients, love, and patience. But when done right, this cake can be queen.

Gluten free and soft velvety cake really don’t go together, do they? But in this cake, that grainy cardboard taste of gluten free is no where to be found. It really is no where in any of our treats. 

 

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We filled each layer of cake with our signature cream cheese frosting (blog post on how to make the best cream cheese frosting coming VERY soon), dark chocolate ganache, and macadamia nuts. The nuts are totally optional (we see you nut – free friends), but they do add a lovely crunch and depth of richness… because this cake just isn’t rich enough on its own!! (Kidding, this cake is a alot). We then top the whole thing off with more cream cheese frosting, a white chocolate drip, and gold pearls. This is a fancy cake, so it deserve to wear gold jewels.

You can decorate it however you please. The recipe below will take you through the steps to getting the cake to a beautiful white finish. The video is incredibly helpful for the construction of the cake. Icing tools are ESSENTIAL for this cake: at minimum a cake board, revolving cake stand, a piping bag and offset spatula. A cake scraper is also fantastically helpful to make the perfect flat edge, but you can get away without it. Having the right tools really helps elevate your baking and decorating game… so if you’re truly a DIY King/Queen, you need to outfit your home bakery properly.

Print Recipe
The BEST Red Velvet Cake (Gluten Free and Vegan)
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 10 hours
Servings
slices
Ingredients
Red Velvet Cake
Chocolate Ganache
Vegan White Chocolate
Cream Cheese Frosting
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 10 hours
Servings
slices
Ingredients
Red Velvet Cake
Chocolate Ganache
Vegan White Chocolate
Cream Cheese Frosting
Instructions
Preparing the Cake
  1. Preheat oven to 350*F. Grease and parchment line the bottoms of 2-3 6" cake tins. Set aside.
  2. In a small side bowl, mix apple cider vinegar and gel food colouring with non-dairy milk. Whisk well and set aside.
  3. To a large mixing bowl, combine and whisk oil, coffee and cocoa powder. Once mixed well with no clumps present, add in the non-dairy milk. Whisk well until fully combined.
  4. Pour in baking mix. Stir with spatula or whisk until combined with no lumps present.
  5. Pour 1 to 1.5 cup of batter into a greased and parchment lined 6" cake tin (just the bottom needs to be parchment lined so the cake doesn't stick). Spread to cover entire bottom of pan.
  6. Bake cake for 15 minutes until the top has risen and is firm to the touch (ie. it doesnt feel like there wet unbaked dough underneath). The top of the cake will look brown. Do not worry- it is red on the inside!
  7. Repeat baking until all the batter is used. Remove cakes from baking tin once cooled by running a butter knife around the edges of the cake. Place a cutting board on top of the tin, and while holding the board and the tin, flip it over. The cake should pop right out.
  8. Let cakes cool completely on a cooling rack. If desired, carefully cut off the edges of the cake using a sharp knife. Ridding of these "caramelized" parts makes for a more consistently textured cake (no hard edges!). Once cooled, wrap in plastic wrap and store in the freezer for 4-6 hours (the longer, the better).
Preparing the Icing
  1. While your cakes are baking and/or cooling, in a stand mixer (or hand electric mixer), beat together the cream cheese, butter and shortening for 2 minutes until completely combined and creamed. The buttery mixture will be a bright white and very soft and fluffy.
  2. On a low speed, add a quarter to half cup of icing sugar into the buttery mixture, and mix until just combined. Continue this until all icing sugar has been combined. Add in vanilla extract at this time, if desired.
  3. Whip entire mixture on high speed for 2-3 minutes. This is essential to ensure your icing is light, fluffy and well combined.
  4. Let frosting refridgerate in the mixing bowl until you are ready to use it.
Preparing the Chocolate Ganache
  1. In a microwave safe bowl, heat non dairy milk for 30 seconds. Add non dairy butter and chocolate to the heated milk and stir. The butter and chocolate will begin to melt.
  2. Melt the butter and chocolate mixture in the microwave for 1.5 minutes in 30 second intervals. Stir between intervals using a spatula or spoon.
  3. Once all the chocolate has melted, combine 1/4 cup of icing sugar with chocolate-butter-milk mixture. Stir between additions until no clumps or dry pockets present.
  4. Your ganache should be runny and thick, similar to the texture of melted chocolate on its own. Once prepared, set aside in the fridge or on the counter. This can be reheated in the microwave when its time to make the cake. Microwave and stir in 30 second intervals.
Layering and Icing the Cake
  1. Watching the video will really help with this process. You will need a revolving cake stand, 6 inch cake board, an offset spatula and 2 piping bags. A cake scraper is also ideal but you can get away without one. Find all of these tools on the Kitchen Essentials page of our shop!
  2. Start by filling a piping bag with frosting and cutting a 1cm diameter hole off the tip of the piping bag (if your hole is too small, itll take FOREVER to frost, but if too big, then it'll be an uncontrollable mess). Pipe a tablespoon sized amount of frosting on your cake board/plate, and spread it using an offset spatula. This will help hold your cake in place as you spin it around on the board.
  3. Unwrap your first layer of frozen cake. Place it top down on the cake board (the bottom of the cake will be facing you). Take your piping bag and pipe an even tube of frosting around the circumfrence of the cake. It will make a wall for the chocolate ganache to stay inside the cake and not drip out the sides.
  4. Spoon about 3-4 tbsp of chocolate ganache onto the layer of the cake. Spread using the back of the spoon so it is even and covers the top of the cake. Make sure it stays within the limits of the icing wall!
  5. Pipe another tablespoon sized amount of frosting on top of the ganache and spread with the offset spatula. This is to secure the second layer of cake to the first.
  6. Place the second layer of cake with the top down. Repeat these steps until all your layers are stacked. Do not put ganache on the top layer!
  7. It's time to make the crumb coat. This is to keep the crumbs in the cake, so this does not need to be perfect! Be quick and get the crumb coat finished since your cake is defrosting by the second. Take your piping bag and pipe an even "spiral" of frosting around the top of your cake. Making use of the revolving cake stand will help in this. Once the top is covered, you can ice the sides of the cake however you want (vertically, horizontally, diagonally). You do not require a lot of frosting for this (ie. don't cover the cake).
  8. Once each side of the cake has at least a line of frosting on it, get your offset spatula (or cake scraper) and smooth the frosting. We need to cover the entire cake with a thin layer of frosting so get covering! Keep the top as flat and smooth as possible in this process, but you can also scrape "extra frosting" from the top and bring it down the sides. Keep things straight and even to the best of your abilities.
  9. Once all sides of the cake are encased in icing (it'll look messy, thats perfect!), take your cake to your freezer and freeze it for at least an hour. The longer you wait, the more time you will buy yourself when you need to finish the final coat of icing.
  10. Once the cake has chilled, we are going to repeat the icing process. Pipe a single layer spiral on the top of the cake, but this time, continue that spiral down the sides of the cake. The entire cake should be covered with a thick "Michelen Man" like layer of frosting.
  11. Take your offset spatula or cake scraper and smooth the frosting. You want to keep your spatula at a 90 degree angle to the cake to ensure the cake is straight and even. A revolving cake stand helps A LOT for this, as you can keep your hand still and just roate the cake around. Do not spend a ton of time on this- it can become an obsessing thing to try and get the sides "perfect". Do your best, and just keep making more cakes so you can practice this.
  12. To smooth the top of the cake and any icing that may have "crept" over from the sides, just take your offset spatula and smooth it into the top. Again, do not obsess over this. You have a defrosting and unstable gluten free cake on your hands.
  13. Once the icing is as smooth as you can get it, freeze it again for at least an hour. In this time, you can prepare any of the "toppings" or decorations you want for this cake. Some options include: - piping 6-8 rosettes on the top of the cake using a star tip and a new piping bag; - dousing it with your favourite coloured or metallic sprinkles; - making a chocolate ganache drip or white chocolate drizzle on the sides of the cake; - keeping it simple and white.
  14. When ready to serve, remove cake from freezer an hour before serving and keep it on the counter. Cut with a wet and sharp knife. Serve and enjoy fully!
Recipe Notes

STORAGE

Store your cake by covering it in saran wrap or tin foil in your fridge or freezer. It is ideal to keep it in the freezer as it will retain more moisture in the cake. However the fridge should be okay for a maximum of 48 hours post cutting.

Fudgy Salted Tahini Brownies (Vegan and Gluten Free)

Fudgy Salted Tahini Brownies (Vegan and Gluten Free)

Tahini drizzled on top of fudgy dark chocolate vegan brownies? Have we gone too far? Get creative with our unique twist on our classic vegan and gluten free brownies with a drizzle of tahini, sea salt and super dark chocolate. There really is no better way to get creative with your brownies. Let’s get baking!

Fudgy Salted Tahini Brownies

Alright, tahini and brownies….

Have we gone insane?

That was my initial thought when one of our lovely bakers suggested we make these for our latest recipe. Tahini is great, but on falafel and middle eastern food… but fudgy brownies?

They are AMAZING! The underdog to reign superior to peanut butter is finally here, and boy will it make your next brownie project the talk of the town (or whoever you share it with will just think you’re genius!)

Image

These brownies are as simple as it gets using our Bettie’s Brownie Baking Mix. We have applied our discoveries of sweet potato and white sugar as the best egg/sweetener replacers in brownies to make these super fudgy. Then we took it to the next level and melted dark chocolate AND chopped in some chocolate chunks. So these brownies are insanely fudgy, and then unique, and salty….

Why aren’t you already baking?

As always, they are free from gluten, dairy, eggs, soy, peanuts (contains almonds)… they are a great alternative to PB drizzle brownies  for anyone who is allergic to peanut butter. Simple and delicious. Let us know what you think of this recipe, and if you make it, share it on social media and tag us! We love to see your creations!

 

Print Recipe
Salted Tahini Brownies (Vegan + Gluten Free)
Meet peanut butter's biggest competitor: tahini! Although it seems strange, these dark chocolate fudgy brownies are brought to a whole new level with tahini and flaked sea salt. A super simple recipe you can whip up any day or night to be creative!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
brownies
Prep Time 10 minutes
Cook Time 25 minutes
Servings
brownies
Instructions
  1. Preheat oven to 350°F. Line 9x9" baking sheet with parchment paper or grease lightly with coconut oil.
  2. Combine coconut oil, melted chocolate, white sugar and sweet potato in a bowl. Mix well using a silicone spatula.
  3. Mix in baking mix until fully combined and no dry pockets present.
  4. Pour and spread brownie batter into a 9x9" baking pan. Top with chocolate chunks and press into batter.
  5. Drizzle tahini evenly on top of brownies. Sprinkle on half the sea salt.
  6. Bake for 25 minutes. Sprinkle remaining salt on top once out of oven. Let cool completely prior to cutting and serving.
Recipe Notes

STORAGE

Brownies can be stored in an airtight container at room temperature for 2 days, in the fridge for 1 week or in the freezer for up to 3 months. Best kept in the freezer immediately to retain maximal moisture.

Easiest Triple Chocolate Zucchini Cake (Gluten Free + Vegan)

Easiest Triple Chocolate Zucchini Cake (Gluten Free + Vegan)

It’s zucchini season, meaning it’s the perfect time to bake up the easiest gluten free and vegan triple chocolate zucchini cake EVER. Or bread. Or muffin. This recipe is incredibly versatile and simple! Plus it a real triple threat of chocolate: cocoa, dark choco chunks and a dark chocolate drizzle- does it get any better? Let’s get baking!

The EAsiest Triple chocolate zucchini Cake (or loaf!) 

 

As usual, this recipe is incredibly simple to put together. All it really is is swapping out carrot for zucchini in our classic carrot cake, adding in all the chocolate and baking it in a unique pan. The extra ginger and cinnamon spices from the baking mix really add another flavour profile to the cake which is quite delightful. Plus technically you’re eating a fruit…. making this cake slightly more healthy??

Do you love zucchini in baked goods? Which ones are your favourite?

Print Recipe
Easiest Triple Chocolate Zucchini Cake (Gluten Free/Vegan)
This simple zucchini bundt cake (or loaf, its up to you) is a triple threat with three levels of chocolate. Cocoa powder in the cake, dark chocolate chunks throughout the cake, and a chocolate drizzle on top. A true vegan chocolate lovers dream!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Prepare your flax "egg" by emptying the milled flax pack included with the baking mix into a small prep bowl filled with the water. Let stand.
  3. In a large mixing bowl, whisk together the oil, maple syrup, cocoa powder, non dairy milk and apple cider vinegar until no clumps are present.
  4. Add in the zucchini and flax. Whisk to combine.
  5. Add in the entire baking mix and mix with a silicone spatula until mostly combined (some dry pockets are present).
  6. Add in the chopped non-dairy chocolate chunks to the batter. Continue to stir with the spatula until fully combined and no dry pockets present.
  7. Pour batter into pan of choice: loaf pan, muffin cups, or fancy bundt pan. Ensure your pans are greased or have muffin liners.
  8. If making a bundt cake or loaf, bake at 350°F for 25-30 minutes. You will know it is done when the top is cracked and solid, without much give when pushing on the actual cake. It is a moist cake however, so it will be soft.
  9. Let cool until the pan is cool enough to handle with bare hands. Place a cutting board on top of the pan and while holding the edges of the bundt pan, flip the entire board over. Your cake should fall out smoothly and in one piece if the pan was oiled well.
  10. For added effect and chocolately-ness, drizzle 1/3 cup of melted chocolate with 1 tbsp coconut oil on the top of the cake until it is beautiful
Recipe Notes

STORAGE

Store sliced cake in an airtight container on the counter for 24 hours or in the fridge for 48 hours. For best results and moistness, freeze cake immediately for up to 6 weeks.