I usually freeze my cakes while they are still hot so that they steam while cooling. I'm doing a really large wedding cake and I don't have room in my two fridges combined to freeze all of them. Has anyone simply wrapped and refridgerated their cakes while they are hot and had good results? I'd really appreciate some thoughts on this!!
PS

I'm sorry I cant help... But I woud love to know the answer to this question...

Putting hot foods in the fridge or freezer makes you waste energy. They consume more electricity because the motor has to be running longer to lower the temperature.

True, I think about that (energy and all) every time I put a hot cake in the freezer, but....the taste and moistness that results from this method far outweighs that drawback..in my opinion (for what its worth).

I do have a fridge/freezer designated for my cakes but in this case I'm looking at 4 tiers, 12", 10", 8" 6" and two 1/3 sheet cakes. Thus, the question about fridging vs freezing.

PS

I have 2 cakes in my freezer right now, 4 tier and a 3. I bake over two/three days, after the cakes are froze you can place them right on top of each other. Also found a nother trick when in a hurry, if I am done with the last cake and pans, I will put them in the freezer covered in saran good then put the pan on top of that. It protects it and you can stack right on top of it right away. Hope this makes sense. I would really like to get a bigger freezer, mine is kinda small but since I just use it for cakes it is ok.