I wrapped my cake in wax paper, then aluminum foil, then plastic wrap. Total time in the freezer will be three days. How do I go about thawing? Do I unwrap everything on place on a rack while at work? Do I leave wrapped up while at work? Will the cake be fresh if I thaw out while at work?
I usually leave mine wrapped. They're usually just wrapped in some plastic wrap and then a freezer zip lock bag. I usually leave them like this on the counter while I'm at work all day. I haven't tried crumb coating them while frozen. Hmm, good idea maybe. I'll have to try that. The cakes I've pulled out of the freezer and used later always get comments that they are so very moist.
I usually leave mine wrapped. They're usually just wrapped in some plastic wrap and then a freezer zip lock bag. I usually leave them like this on the counter while I'm at work all day. I haven't tried crumb coating them while frozen. Hmm, good idea maybe. I'll have to try that. The cakes I've pulled out of the freezer and used later always get comments that they are so very moist.
Yes, I like to work on a frozen cake to crumb coat. SO much easier to handle and stack, and to spread the crumb coat without the risk of tearing any cake. They stay completely moist if you seal them completely with the crumb coat!
In fact, I am also a Wilton instructor, and I can't keep a cake frozen on the night of lesson one where I demonstrate crumb coating and smooth icing. I always feel awkward demonstrating on the soft cake, and hope my students don't think I have no idea what I'm doing 
When I lived in WA state, I used to crumb coat my cakes while they were still frozen, and I found them much easier. Now I live in Florida where it's much hotter and humid. I tried the same technique once and learned very quickly that it did not work the same down here. My cake melted inside and outside and the entire thing tuned into a droopy mess.
Where Shelley? My husband and I just moved to Wesley Chapel right outside of Zephyrhills.
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