I almost always freeze my cakes wrapped in plastic wrap and then reynolds wrap. Then I leave on the counter still wrapped until they're thawed. Everyone loves how moist they are. I don't think I've ever frozen a cake for more than two weeks... so far...

Susgene

I put cake boards between every two of my individually wrapped layers in the freezer and make sure they are flat in the freezer.

Other wise you will have misshappen cakes if they are pushing up into something else. Or have items fall on them before they are totally frozen.

I freeze every type of cake - white, chocolate, pound, carrot, fruit. I usually freeze them uncut. I find that they tort better after they've been frozen rather than before. I take them out of the freezer, unwrap and let it thaw on the counter while I'm making my fillings, icing or fondant. By the time I'm ready, so are they! When I'm ready to level or torte them, I use an electric knife because it just slices through the cake so cleanly and doesn't make a crumbly mess like my Wilton cake leveller did (which I threw away!). Freezing the the cakes beforehand makes that process so much easier. Most of the time, I don't even need to crumb coat or glaze the cake because it's not necessary.

I spent over 20 years NOT freezing cakes and then I found CC, was convinced it was ok to try it and now I look back and wonder how in the WORLD I made cakes without freezing them!

Easier to work with, moister, did I mention easier to work with? Unlike meat, it doesnt' take long for them to thaw. Small ones take less than an hour ... large ones just a couple of hours.

Thaw while still wrapped and the moisture collects on the outside of the saran .... ergo the cake won't get all mooshy (which was a concern in one earlier post.

I especially love it when a bride swoons over my sample cake, makes a statement about loving fresh-not-frozen cake...... then I ask, "so you want your cake to taste just like that one, then?" when she nods enthusiastically, it's SO much fun to tell her, "That cake has been in my freezer for 3 weeks!" (oh yeah ... that IS a real conversation!)

Ditto on the freezing, I freeze all of my cakes, not only for time saving reasons, but I truly believe that they are more moist. Just make sure they cool completely before wrapping and freezing (I used to wrap and stick them in the freezer while warm, which for health safety reasons, is a big no-no). I have frozen them for a day to months.........I place mine on Tuff board, then wrap with two layers of Saran Wrap, then aluminum foil, then inside a grocery or unscented garbage bag. When thawing, leave the saran and aluminum wrap on them (so the condensation collects on the outside of the packaging), and thaw on the countertop..............That's my 2 cents

I bake the weekend before. I wrap a cake board in press and seal, place the cake on it, and then wrap in glad wrap and foil. The cake board keeps the cake from getting mishapen and by wrapping it, I can reuse it. I thaw on my counter fully wrapped.