Originally Posted by Audsnends1984
...and put them in the fridge to thaw for about 3 or 4 days.
What would make them dry out so badly? The time in the fridge?
I believe it was the time in the refrigerator. Refrigeration sucks the moisture/humidity from the air just like air conditioning. You can easily freeze cake for 6-12 months if wrapped properly.
I didn't read anything about you leaving the cakes on the counter for 3 or 4 days -- just in the refrigerator. If you had
left the cakes on the counter at room temperature for 3 or 4 days INSTEAD of in the fridge for the same amount of time, they would have been just fine (as long as they weren't iced in perishable cream cheese frosting), and the cakes would become more moist the longer the icing has a chance to meld with the cake.
Cake and/or icing isn't so delicate and perishable that it can't withstand being stored at room temperature for reasonable lengths of time... it shouldn't start to grow mold for about two weeks.