I don't make too many cakes, maybe 6-8 a month...so I bake all the cakes a couple of days before...but I don't freeze them.
I was wondering what do you guys do..Do you make a bunch of cakes in all sizes and freeze them, and take them out when you need them, if so what do you use to cover them?
I don't have a stockpile, but I like to freeze my cakes at least 24 hours. I wrap them in saran wrap (the good stuff from Sam's .... not the crappy stuff they stick housewives with at the grocery).
I have a huge roll of cling wrap I bought at the local restaurant supply store. It has 2000 feet in it and lasts me at least 6 months. I usually make my cake son Monday and freeze until I decorate them on the weekend
I use the commercial one which is 3000 sq feet and it saves you a lot. I don't sell cakes either but I sometimes freeze my cakes. I wrap it in layers of plastic wrap and then put it in a bread bad/freezer bag/foil (for bigger cakes).
Freezing is an integeral part of my process. The cakes are way more moist and soft. I wrap in good saran wrap twice over and throw them in. The longest I have had them in there is about a month, but I am sure you could get longer if you needed too.
I always freeze. Always wrap in a good plastic wrap - the advertised brands stink. Life is easier and you have more flexibility with your baking times. Also, frozen cake is easier to torte and handle, especiall in larger sizes.
After my cakes have had a chance to cool, I wrap them in 2 layers of Cling Wrap, then I wrap them in foil and place in the freezer. I usually leave them in the freezer for a day, then thaw them still wrapped up, on cooling racks. Once they are thawed completely, then I frost. I guess I only do this because people have commented that it makes the cakes moister if you freeze them first.