I can't help you, but I've wondered the same thing. Also, do you frost it before you freeze it? How long do you thaw it before you can frost it if you freeze it unfrosted?
Bump.
I don't freeze my cakes if I can help it. Haven't had the best of luck. Although, I did take one out that I froze the other day (it was in there maybe 4 days tops) and it was still pretty moist. I usually just keep them wrapped in saran on my counter. 
I'd love to know too! I have frozen cakes for a little while - at least a few weeks and they've been fine. They've been cake mixes though w/ added ingredients - not scratch cakes.
I've had one in there for at least a month or two though and I'm not sure if they'll still be good - anyone know??
I freeze my undecorated cakes most of the time. I've had a couple in the freezer for at least a month and they've been awesome when they've come out.
The key to freezing cakes and having them taste good when you take them out is all in the wrapping. I always wrap mine in saran wrap and then in tin foil.
I've even had people who "don't like frozen cakes" rave about my cakes
Do you wait until the cake is thawed to frost and decorate? How long does that take?
there isn't anything innately bad about freezing cakes. There are ones that arecommercially frozen that are wonderful after they defrost.
I freeze cakes so I can make them ahead of time. I usually will make the cake 1-2 weeks ahead of when I need it for delivery. That way I know I have the cake ready to go. Plus since I travel during the week for work there really isn't any other way for me to get orders for the weekend completed if I didn't have the cake already baked and ready to go.
I agree about the wrapping being key - double layer of saran wrap and a double layer of foil and I've nevery had trouble.
Do you wait until the cake is thawed to frost and decorate? How long does that take?
I typically take the cake out of the freezer when I am starting to make my icing. By the time I am ready to decorate, it's pretty much thawed. I don't unwrap it until I am ready to start decorating (this way the condesation from the thawing goes onto the wrapping, and doesn't stay in the cake).
With larger (10" and above), I've learned to take them out of the freezer earlier in the day so they have ample time to thaw. Trying to torte a semi-frozen 12" cake is no picnic!!!
I make my cakes the night before. I wrap them in aluminum foil or saran wrap and stick them in a plastic bag in the freezer overnight. Then I decorate them the next day, while they're still frozen. The most I've frozen them for is 3 days and they've still been super moist!
Hope this helps! Happy decorating!
I work part time for a cake shop. Their practice is to do the baking for the week on Tuesday and Wednesday. Once the cake comes out of the convection oven, it sits for about 10 minutes and then is flipped out of the baking pan onto a larger pan and covered with a large garbage bag and placed into the freezer until needed.
The cake is taken out of the freezer the day of pick-up and decorated straight out of the freezer. It seems to be easier to handle a frozen cake. If you are doing any sort of cut-out for the cake, you tend to get less crumbs this way also.
I have tried the cakes and they are as moist as any "freshly" baked cake.
I hope this information helps.
I am a professional, and we often MUST freeze cakes. When we are doing large volumes of petit fours, layer cakes, sheet cakes, we just can't do everything on the same day. Also...freezing a cake makes it more stable, and easier to cut (after it thaws a little bit so you're not sawing a rock hard cake). Just make sure it is wrapped in plastic wrap. You can freeze cakes for weeks and they will still be fine. 
update from me - I made the dark choc. cake from here (also on hte back of the hershey's powdered cocoa) and left it in the freezer for probably a month - then took it out and ended up not using it so I put it back in the fridge fo ra week - I took it out hte other day to see how it was and it was sooo moist - just like how it started! I had it wrapped w/ saran wrap and in a ziploc baggie. I've been trying to wrap in foil now too, but didn't do that with this cake and it still was great!
I always freeze all my cakes. First I torte them and then wrap each layer in saran wrap. When I am ready to decorate them I don't take them out until I am ready to lay on the frosting. Icing frozen cakes is so much easier than icing a non-frozen cake. I have never ever had any problems with freshness. I also never have any problems with crumbs getting in to my frosting because of the cake being frozen.
My customers love my cakes (scratch) and I always get compliments on everyone.
HTH,
Lazy_Susan
If you have the cakes wrapped GOOD they will stay good for about 4-6 months. I would also pull out cake and let it thaw to room temp before taking wrapping off. For me cakes frost better after they have thawed. 
I always freeze my cakes but before I do, I paint them with apricot glaze. It seals in the freshness of the cake. After the apricot glaze dries, I wrap the cake in parchment paper then aluminum foil. I've left my cakes in the freezer for a month and they have come out just as good as if I had just baked them. Apricot glaze is the most amazing thing I have ever come across. I highly recommend it. I really seals your cake and you don't have to worry about crumbs.
THANKS FOR THE GLAZE TIP, ANDIE1515. COULD YOU USE ANY FLAVOR GLAZE OR JUST APRICOT?
I would also pull out cake and let it thaw to room temp before taking wrapping off. For me cakes frost better after they have thawed.
Don't you have a problem with crumbs if you frost your cakes after it has thawed? That's why I always frost mine frozen. I have never had a problem with crumbs and have never had to crumb coat. By the time I am finished frosting and decorating, the cakes are thawed. Cakes defrost very quickly
Nope, they don't crumb on me. If I frost while frozen the frosting seems to sweat.
well this has always been an interesting topic to me too, although I dont much bother with freezing the past few years anyyway because my fridge freezer is fubar and doesnt flash freeze.
However I'm going to throw in a question or something - I remember reading in one of the baking bible or such books I've been sifting through lately, and hearing that not all cakes were created equal. IE some freeze better than others. I cant remember which, but maybe it was sponge cakes that dont freeze well, like Angel Food etc? Anyway I would only imagine this to be true because I know there are different rules for freezing different non-cake foods. Like the structure breaks down in the freezing process etc. Eg potatoes and what not.
As I am at the tip of the iceberg regarding learning cake chemistry, I dont have any clue which ones would fall into that category LOL. Just thought I'd throw that in there (that probably some cakes freeze better than others)
Quote by @%username% on %date%
%body%