how to make and keep a moist cake utill you decorate it?

http://www.cakecentral.com/cake-decorating-ftopicp-2366791.html#2366791

Two methods for moist cake:
I always add a box of pudding plus an extra egg to the box mix. When the cake is cooled enough to turn out of the pan, I cover with a terry towel and put a plastic bag on top until completely cool and ready to ice.

My friend who bakes awesome cakes lets her cake cool 10 - 15 minutes then wraps the cake tightly in aluminum foil and freezes it for at least an hour. Her chemistry lesson is this: hot + cold = moisture.

Hope this helps,
NottawaChelle

i agree with the whole freezing thing..........all of the cakes that I've made in advance and frozen taste MUCH MUCH more moist than ones that were baked and decorated without freezing!

Thank you so much I will take "yall" advice