I know this topic has been covered but I want to make sure I have it all right.
1. Do I trim the sides and level before I freeze or after it thaws? If after, then do I unwrap it, level, then wrap it back to thaw?
2. Do you crumb coat before freezing?
3. Wrap in saran and then foil?
Thanks a million...
Amanda
PS... Also... what do you guys wrap your cake boards in??? I think tin foil looks kind of home made....
I don't do anything to my cakes before freezing, just wrap in saran wrap. I just do a couple layers of saran wrap b/c usually I'm just freezing a cake for a day or two so I can carve it.
After thawing is when I trim, level, or carve, but I know it's totally possible to crumb coat or trim before freezing if you want to.
I usually cover my cake boards with scrapbook paper, with clear contact paper over that. If I don't want to use scrapbook paper than I might use wrapping paper with contact or just white contact paper. I've been loving the selection you get with scrapbook paper.
Courtney
One great thing about this site is that you can find out how many different techniques there are and that they all work for the individual! It's great! I usually level, torte etc before I freeze. Then when I'm ready to decorate I take the cake out of the freezer and place it directly on the board. It's much easier to place correctly when frozen.
Also I usually cover my board with the plastic tablecloths from the dollar store. I choose a color to complement the cake and cut it to size. You can get many different colors and cover numerous cakes with one $1 tablecloth. Good luck!
I usually freeze while they are a little warm. No trimming... just wrap in a few layers of seran wrap. I don't use foil.
When I'm ready to decorate, I take them out of the freezer and sit them on the counter for about a half hour, then unwrap and trim... they are still cold, and the cake is still pretty firm which makes it easier for me to trim (just my preference).
Then I crumbcoat (cake still cold at this point), and then let that sit for a bit before doing a final coat.
Everyone has their own version.... I keep tweaking mine based on suggestions here!
HTH!
Denise
I think it is easier to carve frozen. You aren't leaving it out long enough for it to dry out after it is carved. I wouldn't put it in the fridge carved but not iced - that would dry it out for sure.
I would crumb coat and frost after you defrost (not before you freeze).
I wrap in a few layers of saran wrap and then pop it in the freezer (no foil). You can use it but I haven't found it necessary - just more time and $$. 
I wrap my cake boards either with fanci foil that I buy at my local cake decorating supply store to match the cake or I love using scrapbook paper (so many options!!) then covering that with clear contact paper.
Hi Amanda and welcome to CC!!
Good question. I put my cakes in Ziploc baggies, making sure all the air is out and put them into the freezer. I do my small sheet cake sizes this way for petit fours also.
I don't level, shape, etc. before I put them in the freezer. I let them set out at room temp while I make my icing. It does seem easier to crumb coat and ice while they are a bit cool.
I've only started freezing cakes since the end of last year so this is new to me also. Got tired of having extra batter left over and "having" to make another smaller cake right away.
Cake board coverings: fondant; scrap booking paper; cake foils; Reynolds white freezer paper
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