I have been reading a lot of posts about freezing cakes, but I'm still confused! 
So here are my questions:
1. Do you freeze before you torte and fill and then do the crumb coat right after you torte and fill?
2. After the crumb coat, do you refreeze before the final coat of icing?
3. If you refreeze after crumb coating, do you let it thaw before the final coat of icing to avoid condensation?
4. Can you freeze again after it's fully iced but before it's decorated?
5. If so, do you thaw completely before decorating while it's still wrapped in plastic to avoid condensation?
6. If I do freeze the cake completely before decorating, then let it thaw and work on it for a couple of hours decorating and then refreeze it, will that ruin the flavor or the texture?
7. How long will it take the cake to thaw completely and be ready to eat if it's a wondermold with two nine inch layers below it?
Thanks to anyone who can help me! Sorry for so many questions. I just don't want to ruin this cake!
I can't answer all of these, but I am going to Pastry Chef school right now, so, I will take your questions to my head Chef next week when I get back to school and see what she can tell us ok? 
Ok, I checked with my head Chef and she confirmed for me that yes, repeated freezing and thawing WILL affect the quality of your cake. You can bake it ahead, cool completely, apply your simple syrup to it, and freeze it (wrapped well). Then thaw partially before torting and icing. She recommends freezing only once for best results. However, she has done this and then iced, decorated it and refroze it (a wedding cake that was covered in ganache) and it was fine. She did that because it had special fillings and the ganache that had to stay cold.
Keep in mind that a sponge cake will survive repeated freezing/thawing much better because of the high sugar content. Also keep in mind that a refrigerator is a cakes worst enemy. It dries out a cake very quickly.
I hope this helps....
So sorry, I haven't been online checking these for some time, but I just saw your response. Yes, a refrigerator is a cakes worst enemy because it will dry it out faster than freezing. It circulates air and air is very drying to a cake. You would be better off keeping your cake in the freezer than a refrigerator before serving. Of course let it thaw before serving, which it does quite quickly.
A good test would be to make two identical cakes. Refrigerate one, and freeze one, for two or three days uncovered, just as you would a wedding or highly decorated cake. Then taste test! My experience says your refrigerated one will be dried out.
Sweetcakes23,
I did try the freezing process... and i am not sure what I did wrong, but my cake was horrible! I let it cool, wrapped it so many times in saran wrap, and then put it in the freezer.. I took out Friday morning before going to work, when I came home which was about 6pm.. I checked it, took the wrappings off and it was so wet like and to me gross... I had to pull an all nighter to bake and decorate. i have been watching the Food Network alot and see that they spray a light syrup on the cakes.. You also mentioned that in one of your posts. What does that light syrup consist of? Any help would be appreciated!
Here is what I personally do and I've received many requests for cakes just by word of mouth, everyone raves about how moist my cakes are.
I bake one week before the delivery date. I bake the cake, let it cool and place it on the board. I then wrap the cake tightly with saran wrap, then with foil. Place the cake in my deep freezer, then a few hours before I am ready to decorate I take the cake out, unwrap it and i'm ready to go! I've even decorated it when it's still frozen and have not had any problems.
I always do the freezing process,I find it much easier to frost...no crumbs 
I do also put my cakes in the fridge and haven't had any drying problems,I get asked how they are so moist.so I don't agree with fridge drying out,but I do agree with the refreezing/thawing/refreezing thing..it will ruin the quality of the cake,done that once and learned 
I do not however, know about the syrup/spray...why/how/when would be great know thanks
Yes I agree.. I think if your gonna freeze, you should take it out and not let it sit in the saran wrap. That will keep the moisture in and make the cake wet. It doesn't take that long for the cake to defrost, no need to let it sit out all day.. Maybe like an hour if that.. I have never had a problem and people always tell me how moist the cake is.
Yes, Chele is correct. Sitting in the plastic wrap will keep the moisture in and cause cake to get wet as it thaws. Thats what went wrong there. This syrup I'm talking about is just a simple syrup. We use it in culinary all the time. Its a mixture of sugar and water (usually half and half) stir until dissolved (then DON'T stir again) bring it to a boil for about 1 min., remove from heat, and let cool 15 mins. At this time you can flavor it with just about any liquors or flavorings. It may be gently brushed/dabbed on the cooled cake or some prefer to spritz it on from bottles. Then I wrap the cakes in plastic and freeze. This helps keep them moist and lends a nice flavor as well! Be sure to use a coordinating flavor that you will be using in the icing and fillings. Or just use plain simple syrup with no flavoring.
Basically, we were talking about after cakes cool, flavoring them with simple syrup which helps keep them moist, and is a way to flavor them. Also the technique they were discussing was, wrapping them in plastic and thawing before decorating. The issue was, some were finding if they let a frozen cake thaw while still wrapped, it got soggy. It was determined by most, that you should take it out and unwrap it, and it was ok to go ahead and ice it while frozen.
I hope this helps.
I don't like to ice my cakes frozen - I do that every day at work (supermarket bakery) and a lot of times (especially if they sit at room temp versus being refrigerated) the icing cracks.
I level and wrap my cakes in saran IMMEDIATELY after removing them from the oven. I forget who else does this, but I tried it and it works superbly. I also have frozen and let thaw overnight still wrapped without a hitch. My only problem with this method is that you must cut off the entire top "crust" of your cake or else it comes out gummy after cooling.
You're right lori83179. I just did a wedding cake and froze it. I let it un thaw still wrapped. I didn't like how it came out because the top was wet. I had to cut the tops off. So the next time I plan to un wrap first. And yes, the cake was completly cooled before I wrapped it.
Candy,
Thanks! You just solved a problem for me....the cracking. That did happen to me with one I iced when frozen. My buttercream cracked in a couple places. So its was from icing a frozen one huh? Well, maybe it would be best to let them thaw a bit first then? We can always learn something new!
No, because I immediately level it across the top of the pan with a serrated knife and then flip it (Careful! Don't break your cake!) onto saran wrap (put the saran on top of your wire rack first) and then wrap tightly. Be careful here too as trying to wrap a piping hot cake can burn a little. So the plastic won't melt because you're just covering food, not the pan.
I usually don't freeze my cakes more than a couple of weeks. I don't have a lot of expendable freezer space!
No, because I immediately level it across the top of the pan with a serrated knife and then flip it (Careful! Don't break your cake!) onto saran wrap (put the saran on top of your wire rack first) and then wrap tightly. Be careful here too as trying to wrap a piping hot cake can burn a little. So the plastic won't melt because you're just covering food, not the pan.
I usually don't freeze my cakes more than a couple of weeks. I don't have a lot of expendable freezer space!
thanks for the reply, I gotta do a few cakes for the 5h and the 8th and i just want to get the baking done now so that all i have to worry about is decorating
The ice box is the enemy of cakes. I made a choc. cake with choc. icing and luckly it was not for a customer, when cake was cut and served the cake was bone dry. I will not put cakes in ice box again unless it is a cream cheese or stablized whipped cream icing.
Wow, TamNam Sorry to hear that, how long was it frozen?
A couple people have said if you ice a cake frozen the butter cream will crack...
What about if you do a crumb coat while it is still frozen, then let it come up to room temperature. Then, when you do the final coat of BC, it would cover the cracks. Has anyone tried that?
I freeze cakes all the time. As a matter of fact, I have a 3-tier wedding cake (all layers individually wrapped and frozen) and a groom's cake baked, wrapped (also individually wrapped layers) and frozen in my freezer. The wedding is on August 19th.
I don't icing my cakes and freeze. I only freeze them unfrosted. I bake, flip out to a cooling rack after I've cooled in the pan for about 15-20 minutes, flip back over to another cooling rack so the bottoms are touching the cooling racks and not the top of the cake (otherwise, it'll stick). I let them cool completely until they're not warm at all. I wrap in saran with several wraps going in both directions around whatever shape I'm using. I then wrap very well in heavy duty aluminum foil. I place the cake onto a cake board and put it in the freezer. Once the cake is frozen, you can take the cake board out. You can also stack another cake on top of it once it's frozen.
To thaw, I remove the aluminum foil, place the cake that's still wrapped in the saran onto a cake board. I let this completely thaw out, then I cut the saran wrap very carefully away from the cake. I always thaw my cakes with the top of the cake up. I take another cake board and place on top of the cake, positioning it in the center of the board, then flip it over. Then I crumb coat, second coat of icing, smooth, then decorate 
These are all tips I learned here on CC hth
After about two weeks or however long of freezing, is the cake still fresh tasting?
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