What is the proper way to thaw out a cake? Should I let it thaw in the frig. or at room temp? What ensures the best quality?
Thanks,
Julie
When I thraw out my cakes, I place them on a cooling rack still wrapped in foil until the condensation disappears. Then I unwrap, place on cooling rack and let them come to room temperature and dry a little.
I wrap my cakes up in plastic wrap and then freezer wrap to freeze them. When I am ready to thaw them I remove them from the freezer and place them on the counter, if I have mulitple cakes I keep them on the counter in a single layer so that they defrost faster. I keep fully wrapped until thawed so that none of the moisture leaves the cake. I also leave them wrapped until I am ready to decorate with them.
I left my cakes out once unwrapped to thaw out and I will never do that again, my cake was too dry tasting.
I think it depends on the type of cake you are thawing. If the cake is usually stored in the fridge, thaw in the fridge. If you store it on the counter, defrost on the counter. 
Forgot to add, this way of defrosting for me does not take that long, the cakes are usually done defrosting 30-45 minutes later. I usually get my cake boards ready during this time, and if I need to color any of my icing I usually do it then too (if I have not done so already).
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