Just curious if any of you freeze your cake in bulk and then pull it out later to decorate it. OR if you freeze it after you frost it ever. What are the rules on freezing cakes, if any. thanks!
Here are a few posts related to this subject
http://www.cakecentral.com/cake-decorating-ftopict-13513-freezing.html+cakes
http://www.cakecentral.com/cake-decorating-ftopict-13240-freezing.html+cakes
http://www.cakecentral.com/cake-decorating-ftopict-15900-freezing.html+cakes
Nati
I love to freeze my cakes...makes them moistier. Never frozen one iced before.
I agree with Quad, I CAN tell if a cake's been frozen. I've had some in the past that were kind of icky. Now, I wrap really good in double layer of Saran plastic wrap, then double wrap in heavy duty foil. I also make sure I have no smelly items in my freezer. Seafood being a main stinker-upper. But I also agree that a frozen cake seems moister and is MUCH easier to handle than a fresh baked cake. 
absolutely. i always wrap my cakes in saran wrap while still warm then pop them in the freezer after they cooled down. locks in the moisture, which is very important since i bake from scratch, plus it makes the crumb tighter. scott woolley talks about this in his book, Cakes by Design. btw, his fudge brownies cake recipe is amazing.
If a person makes a good cake and wraps it right, not all people will be able to tell it's been frozen without being told. It's not like it's a taboo parctice.
People seem to take offense when learning that other people freeze their cakes and that's too bad. I once had a person tell me they could taste when a cake had been frozen and when I served her samples of my cakes, I asked her to tell me which one(s) were frozen. She wasn't able to. All 3 were frozen previously.
It's like scratch vs. boxed mix. Personal preference. What works for some, doesn't for others.
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