I intend to freeze a graduation cake I'm making but I'm not used to freezing. I think I have it figured out on the actual freezing part, but I'm confused about the steps with torting and the freezing. Do I freeze, torte, refreeze, and then decorate when I'm ready? Or do I torte, and then freeze, and then thaw when I'm ready to decorate?
I level and freeze. Then thaw to fill, crumbcoat, ice and decorate.
Cool, torte, freeze wrapped well (I use press and seal and wrap each layer seperately then each tier together). Then take out, unwrap, fill, crumbcoat, let settle and come to temp for about 3 hours (more if you have the time) and then do your final coating of buttercream or fondant.