I've never tried to freeze a cake with buttercream on it. Here's the deal. I took an order for a cake and just realized it will be due one day AFTER our vacation... GGRRRRR......I don't want to compromise the taste. Just wondering - has anyone done this? Results?
I've had brides tell me that their cakes taste as fresh or better on their one-year anniversary than they tasted on their wedding day, but I've never frozen a cake for an order. What I tell my brides to do is to double wrap in saran, then double wrap in heavy foil. To thaw, put in refrigerator for a day then to countertop---still covered, for about a day. I don't know how you would accomplish decorating with the thawing process. Perhaps someone else has a different thawing process.
I made a cake for a St. Jude benefit......well I was a week early on the date. So I froze it in a cake saver for a week. It was covered in buttercream with fondant and RI decorations. I pulled it the night before and let it sit in the cake saver in the cool basement until the event and it was perfect! I couldn't believe it but nothing was compromised.
I am sure that when I tried this, I mucked it up myself, but my buttercream just flat fell off the cake. Needless to say, I will avoid this in the future since I was probably the bad variable and I will inevitably be so again.
Decorated cakes are shipped frozen by wholesalers all the time.
Just as I suspected. I could tear up a steel ball with a glass hammer.
I've done it several times! I probably overwrap but they're always fresh, moist, & beautiful!
I do this all the time. I bake, torte, fill, ice and then freeze. However, I use IMBC - I've never tried this with regular buttercream.