I froze my first cake last tuesday and ate it tuesday just gone, and I have to say I can taste the difference. I'm a completely scratch baker and have never had a problem with moistness before (my carrot cake is to die for, and we won't even mention my chocolate...) but this cake was raspberry (with raspberry puree, not flavouring) and I iced it with lemon buttercream. The unfrozen cake was delicious, as always 
but the one the week after, I could tell it had been frozen. I had wrapped it well, and it was only in the freezer for 6 days, but we ended up not eating it and I made another cake 
I don't think I'll be doing it again unfortunately, it just didn't taste like a freshy baked cake!
WOW!
Y'all feel very passionately about freezing! (And scratch vs. mixes, and Wilton products, and bridezillas, and...) 
In reference to tastings, I do this: Consult with the bride on her ideas, costs, budget, design, etc. If she wants to go with me as her baker, THEN I schedule a tasting. Although--I've never had anyone request a tasting BEFORE a booking, either.
When I do a tasting, I either use inverted cupcakes, decorated with the frostings/fillings of her choice (or) multi-layered/filled mini-cakes. I did the ones in my gallery by baking the cakes in a regular pan and cutting them out with a biscuit cutter then filling and stacking. 
LOTS OF WORK? Yep--but when she tells her friends how she was "pampered," and they tell two friends...and they tell two friends...Cha-ching! 
As far as the freezing? Nahhhh--my training in conflict resolution at the dep't has tought me to shy away from topics so volatile!! 
--Knox--
Although--I've never had anyone request a tasting BEFORE a booking, either.
They book you BEFORE they've tasted your cakes? I thought that was the whole purpose of the tasting .... to see if they like your cakes so they can decide if they want to book you? If you can make that happen, I'm envious!
For those of you who freeze your cakes and can taste a difference, how are you wrapping them and how long were they frozen? If I wrap a cake well in wax paper and plastic wrap and only freeze for 2 days, would you be able to tell? I freeze all my sculpted cakes and have never noticed a difference in how they tasted.
There are some fruits that don't do well in the freezer because they contain too much water..berries and watermelon are such fruits. It may not be your freezer, or your wrapping...it could be the ingredients.
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