My partner and I have just started a cake business and it has taken off like wildfire. We are swamped and I work full time as a nurse also. I was wondering if I could bake and freeze for up to 7 days, then thaw, crumb coat and decorate. I have did this before when baking for myself - but wanted some 'professional' opinions. Thanks in advance.

Although I am not a professional, I always freeze my cakes. It keeps them moist. Wrap in plastic wrap and tin foil then thaw in fridge.

yes ,you can, i do it all the time... some of your most famous cake decorators tell you that they do it... and other c/c ers tell you they do it also... in my cake meetings... we have people that own bakeries.. they do it all the time... they could never handle their business.. if they didn,t.. hth

Sure, freeze. Proper freezing will not hurt baked goods.

In all the bakeries I've worked in we have frozen cake. As long as it's wrapped properly it can stay frozen for up to 6 months.

Thanks for all the responses...I have never had any touble with freezing my 'own' cakes in the past. I get a little nervous when baking for others and wanted to make sure I turn out an exceptional product.

I freeze all my cakes too, and have had much success with that. I cool the cake, double wrap in saran and foil. Thaw in the fridge and bring to close to room temp still wrapped on the day I want to decorate. I love being able to bake in advance.

I frequently bake ahead and freeze my cakes, particularly when I have a lot of orders all coming due at once. I torte them, place each layer on a cardboard round or square, stack them and freeze them wrapped well in plastic wrap. This is how we worked in quantity in pastry school.

I take my cakes out the night before and leave them on the counter wrapped. They are thawed and ready to use in the morning. I also make ahead and freeze my buttercream. It also gets taken out the night before for thawing. Then, when it is time to assemble my cakes, that is all I have to do--assemble!

I frequently bake ahead and freeze my cakes, particularly when I have a lot of orders all coming due at once. I torte them, place each layer on a cardboard round or square, stack them and freeze them wrapped well in plastic wrap. This is how we worked in quantity in pastry school.

I take my cakes out the night before and leave them on the counter wrapped. They are thawed and ready to use in the morning. I also make ahead and freeze my buttercream. It also gets taken out the night before for thawing. Then, when it is time to assemble my cakes, that is all I have to do--assemble!

I frequently bake ahead and freeze my cakes, particularly when I have a lot of orders all coming due at once. I torte them, place each layer on a cardboard round or square, stack them and freeze them wrapped well in plastic wrap. This is how we worked in quantity in pastry school.

I take my cakes out the night before and leave them on the counter wrapped. They are thawed and ready to use in the morning. I also make ahead and freeze my buttercream. It also gets taken out the night before for thawing. Then, when it is time to assemble my cakes, that is all I have to do--assemble!