can someone give me one? i have never done it and i have a huge wedding cake (well, 4 tiers is huge to me), i'm making the cakes ahead of time and freezing them... do i just put a thin layer of BC over them and then wrap them? how do i wrap? with what? how many layers? can i put the filling in between the cakes before i do this? how long do i allow to thaw out? thanks ahead of time to anyone who helps!
A crumb coat is a thin layer of icing to hold the crumbs in place. you can use whatever buttercream you normally use, and it can be a bit thinner so it is easy to spread.
You cakes can be wrapped and frozen- without the crumb coat. Wrap very will in double plastic wrap to protect it from odors and drying.
It is possible to fill and crumb coat before freezing, but you would probably want to box the cakes. The plastic wrap can stick to the crumbcoat and peel it off.
ok, so would you suggest to go without a crumb coat and just freeze them? i won't be able to store 4 cakes in boxes in my freezer. do i crumb coat when i take them out of the freezer then or just frost right away? i frosted one straight out of the freezer and didn't have problems with it unthawing but i was worried with a bigger cake... thanks for the quick answers!
I would freeze without crumb coat, wrapped in saran. At least partially thaw then crumb-coat. (I want my crumb coat to slightly crust and a really cold cake will take longer to crust). If you wrap them well in saran, you won't need the boxes....just be sure they lay flat in the freezer.
When I have a few to freeze, I will place the cake on a cardboard round and then saran wrap. This gives it a firm base to sit on and will help eliminate any frozen-crooked-cakes. I can then stack the cakes on top of each other in the freezer and they will stay flat.
When I have a few to freeze, I will place the cake on a cardboard round and then saran wrap. This gives it a firm base to sit on and will help eliminate any frozen-crooked-cakes. I can then stack the cakes on top of each other in the freezer and they will stay flat.
Good Idea!! 
How long can you keep them in the freezer?
Sample cakes, I keep for 3-4 weeks, depending on how many appointments I get. Wedding cakes are not more than a week but that's only because of the baking schedule (starting in May, I have a wedding every weekend for a few months, so I can only work a week ahead of time!)
For the record, I used to be one of those "freeze my cakes over my dead body!" people, but circumstances one day kinda forced me to bake ahead and freeze. I now freeze on a regular basis and agree with many other CC'ers ..... wrap it in sarap while still "slightly" warm and freeze and it tastes even more moist than straight from the oven.
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