I can't believe this!!!!! I flew across the country to bake my sisters wedding cake and attend her graduation next week and i've run into a problem i can't solve...
My moms freezer is SMALL. I BARELY got my 10 inch layer in width wise, b/c her freezer is so narrow. ALL the shelves are like that (and they are full too!) So, how am i going to get the 14 inchers in there!!!!!!!!! Can i freeze it on its side?????????????????????? Has this been done and will it be totally messed up if i do that? Like put a big dent or buldge??? The wedding is on the 10th and its the 7th. I got my buttercream done and 3 batched of MMF so far (more to go)......help. 
[quote="Eliruthy"]So, how am i going to get the 14 inchers in there!!!!!!!!! Can i freeze it on its side?????????????????????? Has this been done and will it be totally messed up if i do that? Like put a big dent or buldge???
A few days ago I froze my layers flat, and when they were frozen i put a couple of frounds on their side in the freezer -- there was a slight flattening of the curved edge a day later. I guess you could hide it with extra-thick BC, though.
Argh typo in my post -- frounds=rounds.
Why do you need to freeze it?
I froze my cakes (wrapped in many layers of clingwrap) because I wanted to keep them moist; I need them for tomorrow and I didn't have time to bake yesterday or today.
Or are you asking Eliruthy? Yeah... the wedding's only 3 days away, there's probably no need to freeze.
I don't see why you need to freeze them. I never freeze my cakes and they are perfectly moist. If I have a cake due on Sunday, I bake friday night and wrap and leave on counter, saturday I fill and crumb coat in the am, then frost and do minimal decorating in the pm, and then finish the cake up Sunday am. I think you would be fine w/o freezing.
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