I freeze all of my cakes but I fill and ice them most of the time prior to freezing them. This also helps with keeping them very moist. I don't think I would freeze a cake with fruit in it. In that case I would still use a Frozen cake...I just would use one that has not been frosted(iced) yet. I would thaw a little, fill it and then ice it. Put in fridge to firm up and then put fondant on it. But this is just one woman's opinion.
post #16 of 16
3/1/14 at 8:13am