The story I tell all my brides:
When I got married, (15 years ago) I knew nothing about cake other than I wanted one that tasted good with real ingredients (not a box of chemicals that tasted like real food). I saved my top tier because I was sentimental like that, but I wasn't expecting much.
A year later I defrosted as suggested, but we were taking a first anniversary trip to Canada (we live in Ohio). And it was August. So since I knew it would be terrible tasting, and I didn't want to take up car space with a big cooler, we decided to eat the cake a few days early, on our first night on the way there, in a hotel in Detroit. (People still populated Detroit in those days.)
We got out the cake to have our obligatory slice of cardboard freezer burn, and were surprised to find it was amazing. Not quite like the day of, but as good as the next day after our wedding. We couldn't bring it with us, so we went out to get some milk, came back to the motel and gorged ourselves. Our cake top was a huge 9 inch, but even with eating as much as we could, we barely made a dent in it.
I still have memories, 15 years later, of my beautiful cake turned upside down in the room's trash can as we were preparing to check out.
So yes, it can be done. And yes, I have VERY high expectations for cake taste.