I've done this several times, but just with the crumb coat on. Not completely decorated or anything. It's fine, I freeze mine for an hour or two to harden it up well, and then saran wrap it really tight, and then double bag it, so that it doesn't get freezer burn. When I take it out, I let it come to room temp, and then re-ice and decorate. Haven't had a problem yet.
I've done it both ways. I have frozen a cake with a crumb layer and frozen a cake completely decorated. The completely decorated one came out just fine if I followed these steps. I decorated the cake, put it in a cake box, wrapped the box completely in plastic wrap and then froze it. To defrost make sure it is in a fairly cool room 68 to 75 degrees works for me. Keep it away from any sunlight or heat source. I take the cake from the freezer, remove the plastic wrap and set out for about 3 hours. I have only occasionally had a problem with an airpocket or two and I just make sure I have a pin or toothpick with me to "pop" it. Other then that, freezing the cake has never hurt the taste or looks of the cake. Hope this helps. >^.,.^<
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