I am new to wedding cakes and I have 3 weddings so far in the winter and spring. Each of them are going to be sampling flavors and I was wondering what is the best way to freeze small iced/fondant covered sample cakes. I hope that makes sense! Thanks for all the help
I freeze just my cake and ice the thawed samples fresh. I freeze my cakes (I use large cupcakes) by putting each in thier own zip top freezer bag & labeling/ dating. Then all my bagged samples go into a large cambro freezer container and I put them in my deep freeze. I do not keep any frozen samples over 3 months.