I have 3 cake orders for next Saturday. One is a simple sheet cake that I'm going to do a butter cream transfer on. I'd like to do it this weekend and freeze it until next Friday...
will that work?
IMBC freezes really well, so I would say go for it! Your biggest challenge would simply be how to properly wrap the cake to protect the icing against freezer burn without ruining your decorations.
Freeze your cake then wrap it in plastic wrap. Unwrap when you remove it to thaw. Your icing/decorations will look like they did when you first did your cake. But yes, you can freeze.