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"I freeze everything because I truly, absolutely believe that it results in a better product. I bake, torte, wrap and freeze. Then for a Saturday delivery, on Thursday I take the layers out of the freezer, fill, wrap and let sit 24 hours. On Friday I frost and decorate. On Saturday I deliver.
The 24 hours settling period eliminates the buldge. That and pressing down on the layers and using a good damn for fillings. " Quoted from Leahs
I completely agree! My best results have come from doing this exact same thing! I promise this is a great way to do it.
Kitchenaid ROCKS!!!
I think I will try this out just to see also. It sucks to have to do everything all in 2 days from beginning to end! After all that baking, and icing making you need a little break!!! I've got to practice making a wedding cake, and it's hard to hide all those cakes from the kids!!! 
Great idea! Will try. But here is another question. How long can you keep a cake frozen in the freezer without it going bad?
I even freeze cakes if only for overnight...........I agree with Leah that a frozen cake holds moisture so much better, and to torte and fill larger layers while still frozen is good, much easier to handle. Leah.......I too put the same wrappings back on the torted and filled cake.........I hate to waste that stuff! CathyGreen........make sure you cool the cake properly before freezing..........
hey all! just thought I'd throw my 2 cents in! I freeze cakes because I think it's easier to decorate them frozen-BC gets so warm in my hands-so frozen cake really helps. I also have been known to put the cake back into the freezer after I have decorated it. No problems so far. BC only experience. I totally agree that freezing cakes makes them SOOOOO moist.
Ok, if you're putting on simple syrup, would you do it before or after you freeze it?
I don't actually freeze cakes (no room!), but I do refrigerate before carving or shaping, for firmness.
I always use the syrup when the cake is at room temperature, then ganache or crumb-coat before replacing in the 'fridge. I find that, if the cake is too cold, the syrup will not soak in as well.
I freeze everything because I truly, absolutely believe that it results in a better product. I bake, torte, wrap and freeze. Then for a Saturday delivery, on Thursday I take the layers out of the freezer, fill, wrap and let sit 24 hours. On Friday I frost and decorate. On Saturday I deliver.
The 24 hours settling period eliminates the buldge. That and pressing down on the layers and using a good damn for fillings.
Leahs, do you freeze even your white cake? The white cake I make has egg whites in it and I'm afraid to freeze it, thinking it might lose it's lightness. And how long should you let it cool before you freeze? Also, the last time I attempted to freeze, when I thawed them, they were soggy on the bottom. How do I prevent this? I'm full of questions because I have my first wedding cake due this Sunday. It would be so much easier to make a layer a day instead of waiting until Friday, like I had planned, to make all the cake.
Thanks! 
VPL = Visible Panty Line
You know when you've been eating too much cake and your pants get a little too tight . . .
Love it. I think we should add that to the CC acronymlist!?!!!
have been watching this. I freeze my cakes, also. Bake, cool, torte, crumb coat (depending on what frosting I plan to use for final touch), freeze to set the crumb coat, then wrap it up tight! And depending on how many cakes I've got there, I'll LABEL what I did and the date!
one time I left a layer in the freezer, buried deep...picked it up a year later -- thinking,"This is going to be nasty!" Thawed it out in the fridge, put a nice pretty frosting on it, and me & my kids gobbled it up! Couldn't tell the difference!! Of course, it was a doctored mix so it had a LOT of moistness in it.
I am especially trying to find a filling that can be frozen like this and then thawed. Now, THAT would definitely cut out a lot of time!
So leah - you just freeze it in the plastic wrap and don't put it into a container or Ziplock bag or anything else? Doesn't it get freezer burn?
How long does it have to cool for? Completely cooled? And how long does it usually take to defrost before you can frost it? This only works with buttercream right?
How long does it have to cool for? Completely cooled? And how long does it usually take to defrost before you can frost it? This only works with buttercream right?
Some people swear by wrapping their cakes still warm so that it seals in the moisture. There have been multiple warnings about the increased chance of mold growth with this process. I've done it both ways and yes the cake is very moist when wrapped warm, but it was all gone within 2 days of defrosting. I personally wouldn't do it for a cake that's going to sit for several days. You will get great results allowing the cake to cool completely (1-2 hours) then freezing as well. To defrost, keep the cake in its wrappings till defrosted so condensation forms on the wrapping and not on the cake (making it mushy). Defrost time depends on the size of the cake but a couple hours should be enough time for a small cake. I double wrap in plastic wrap then wrap in foil. I have one in the freezer now that I also wrapped in freezer paper b/c it is going to be in there for about 3 weeks before I need it.
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