Hi! So someone wants me to make them a 1/2 sheet cake (2-3 of them) and 70 cupcakes all frosted in buttercream. Only problem is that they want it for a week I am out of town. They want to know if they can freeze it (freeze on Wednesday, I would make on Monday, Tuesday) for a party on Saturday.
Do you think it would still taste good?
And also, if it would, what would be the best defrosting method?
I have frozen buttercream frosted cakes many times. Also smbc covered cakes. I put heavy foil in the bottom of each box, then wrap the box good with heavy foil (tape box first) The night before or the morning I want it , I take out of freezer and take the foil off. It works great for me. I usually take it in the coolest room of the house to let it thaw. Again, always works for me. hth They look great and taste great.