Originally Posted by MimiFix
I hate to be sacrilegious, but in a pinch (if you had no other options) you could cut the cake in half and freeze the two pieces. When putting the cake together use a little extra TLC and no one will ever know. We won't tell on you. I've seen pastry chefs do all kinds of weird and ugly things to cakes. But once those cakes were finished, they looked gorgeous. .
I was going to suggest this. I know it does seem sacrilegious but...
I know Wilton has an 18" pan which is a half moon shape. You need to bake two halves and 'glue' them together with buttercream. If I make two layers, I try to make it so the seams are perpendicular, not parallel to each other. It would then a make your 14" round, 7" wide and you can freeze them flat.
I freeze all the time and even though the cakes are frozen, they are not rock hard. I have had dents and different shapes from stacking other things on top of the wrapped cake.
If you cut them in half, you can wrap them and keep them flat.
It's okay to freeze a cake. It tends to make it more moist for some reason.
Hope this helps!