Would it be ok if I freeze a cake once it's iced in buttercream? Would it thaw out and taste fine?
Thanks for the help.
yes...some bakers freeze their cakes when first baked on purpose to enhance flavor and moistness.
it has to be protected from freezer burn
and condensation when it thaws or you could get ruined decos and running color.
best way is to but inside a box and seal box very well.
To thaw -- leave inside fully sealed box until completely at room temp as this way condensation forms on box, not on the cake.
as for tasting fine -- just how long do you want to freeze it for? day or two? -- just refrigerate instead (again sealed box best).
so it has a greater chance of surviving over the river and through the woods to grandmas house/etc.? should be fine
week or two? should be fine
a full year like top tier of wedding cake - ewww! bleh! fuggedaboutit!