Originally Posted by arosstx
...I would suggest being careful about freezing cakes before they've cooled completely if you plan on selling it to someone. Reason being that once the cake is made airtight with the plastic wrap, an environment is created that could allow bacteria to grow....
This has been a debate here before. The other side claims that the cake has just come out of hot oven that has killed any bacteria. If it's wrapped and frozen while still hot, it has no chance of being exposed to new bacteria. So it is safer than leaving it out on a counter, exposed to the world while it cools.
As far as the cake raising the temp in the freezer, the other side claims that it never raises the temp above 40°. So the rest of the food remains safe.
I've heard food safety inspectors come down on both sides of this issue. But in my opinion, some of them substitute their own opinion for fact.
I do agree with the part about the cake being safer if you freeze it hot. It's the bit about raising the freezer temp, putting the other food at risk that I'm not sure of, either way. Next time I do this, I'll have to toss a few freezer thermometers in there to test this.