To ensure that your cakes stay moist and don’t get freezer burn, properly preparing your sponge is key. First of all, make sure that the cake is completely cool before packaging it up. If you freeze it before it has fully cooled, you’re at risk of the warm cake thawing out other items around it, which is unsafe. As well as this, it takes longer to freeze something that is warm than it does to freeze something that is already cold. This longer freezing time could lead to bacteria, which again, is a safety hazard. After allowing your cake to fully cool, it is important to take the necessary steps to preserve its flavour. Wrap each layer of cake in multiple layers of cling film. This step creates a protective barrier against external elements. Once securely wrapped, transfer the layers into a durable plastic container, ensuring it is airtight to prevent any potential moisture or bacteria getting in. Make sure to freeze your cake before you fill and decorate it. Freezing not only serves as a preservation method, but it also creates a slightly firmer texture to the cake. This new, firmer texture makes it much easier to precisely apply fillings and icings. While sponge cake freezes well, certain fillings and icings may not freeze as effectively. By freezing your cakes before icing them, you not only make your decorating job a bit easier, but you also ensure that your cake and fillings will taste as good as it looks!