I really am not sure, as I have never done either. I googled it, and the general consensus was not to. They said to bake whatever it is that you need to bake, then wrap and freeze that. But I don't think that 200 of anything would fit in my freezer! 
Maybe someone has done it, so here's a BUMP.
I was just wondering the same thing..I just started the wilton classes, and making a cake every week has been the death of my kitchen, and since I don't use boxed cake mixes I have so much batter left over the I have just had to dump it, I don't have enough room in my freezer for a cake..I am a stay at home mom of 2 so I do 2-3 weeks of shopping in advance, you can imagine what my pantry and fridge look like.LOL...I am anxious to see the replies though.
So I just bake them in advance and wrap them in saran wrap & freeze them. Won't they be soggy when I defrost them to put the icing?
Not in my experience, no. Wonderfully moist and tender, but by no means soggy. Leave it in the wrapping while it defrosts, though; it only takes about half an hour, anyway.
I was just wondering the same thing..I just started the wilton classes, and making a cake every week has been the death of my kitchen, and since I don't use boxed cake mixes I have so much batter left over the I have just had to dump it, I don't have enough room in my freezer for a cake..I am a stay at home mom of 2 so I do 2-3 weeks of shopping in advance, you can imagine what my pantry and fridge look like.LOL...I am anxious to see the replies though.
Have you tried reducing your recipe? I reduce mine down enough to make a 6".
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