I have a cake ready on Christmas Day. I want to make as much of it ahead as possible. When Can I make the cake and how long can I freeze it? What is the best way to freeze it? How long to thaw before decorating?

Also, how do I get royal icing off wax paper without breaking it?

Any help would be great!

I bake my cake a least one two months ahead. I work full time so this helps me out a lot. I wrap the twice in scran wrap and they are fine. Defrost on the counter the night before. Some people wrap foil around the scran wrap too it is your choice. Never had a problem with just scran wrap. also maybe put a box of baking soda in freezer this helps with smiell from other foods do not get to cakes. Sometimes you can not tell until you eat the cake, just a prevent. Good luck

I wrap my cakes really well in heavy duty foil before freezing and let them thraw out still wrapped in the foil on cooling racks until the condensation disappears.

I unwrap the cakes and place on cooling racks under my cake containers so that they will come to room temperature.

For the wax paper, slid your decoration to edge of table and slowly peel the wax paper from decoration.

Hope this helps you.

I wrap mine in saran wrap and make sure it's sealed completely.. then I wrap it in foil.. I place it on a cake board until it's frozen .. when ready to use the cake, I remove the foil and leave the saran wrap on the cake until it returns to room temperature.... I remove the saran, then decorate.. the cakes are just as fresh and moist as if you just baked them ... I learned that littel trick here