I know there was a thread about how early one can make cakes and a lot of you mentioned freezing the cakes and the benefits of freezing a cake. I cant find the thread in my searches. Being an amateur, Im a bit nervous making my first cake for not only family but friends as well. I normally stick with round cakes since they pop out of the pan better for me. Im making a 13 x 9 cake, layered. My fear is getting the second cake on top without it cracking. If I make the cakes early and freeze them for a day or two, will it help when it comes time to place the top layer on? Also, Squirrelly Cakes, I think you mentioned you fill it and layer it frozen and then let it thaw before frosting. Is that right?

Eek, Im scared!

deep breaths...
Joan

I just finished a wedding cake that had a 14" square bottom... mine are famous for the edges breaking off even when using the super enhanced, denser cakes mixes. I froze mine and had absolutely no problems with it this time around... I took out the bottom 2" layer, put icing on the top, stacked the other layer on top of that and crumb coated... it did get condensation/moisture on the icing; however I left it over night and all the moisture dried...I came back over that with my second coat of icing... this worked great for me...

here is a link where SquirrelyCakes made some comments regarding freezing cakes...

http://cakecentral.com/cake-decorating-ftopict-7545-freezing.html+cakes

hope this helps and good luck !!

Thanks Cheryl, I can breathe again!

Have a great day.

Joan