I would cut the cake prior to freezing and then wrap and freeze each individual slice. I just don't see the point in freezing and then slicing. Just seems like an unnecessary extra step. You will want to make sure that the slice comes to room temp before serving so that the consistency of the cake and icing are how they will be when it is served the day of the event.
As with everything, I would do a test run to make sure about the defrost time (so you know when to take a slice out before a tasting) and if the unfrozen slice tastes just as good as a never frozen slice.
........."cut the cake prior to freezing and then wrap and freeze each individual slice. "............
That is exactly what I did when I had my shop. They stay fresh for about a month....but seldom lasted that long. Are you baking from scratch? I've read on here that scratch ckes do NOT come back to 'fresh' once frozen. I think K8 can speak to that. As for defrosting time, usually just 1 or 2 hours was enough.
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