Did you know that you can also successfully freeze cakes covered in sugar paste/ fondant? Let your paste covering set. Open freeze then wrap well in foil and clingfilm (Saran Wrap?). To defrost, remove wrapping and allow to thaw – in a cardboard cake box would be a good idea. As it thaws it will look sticky…….and as mentioned in the tips about refrigerating cakes DO NOT touch the sugar paste / fondant or you will leave marks. It will dry back out and be firm to the touch again. I did this very successfully with a 3 tier wedding cake. I was going on holiday, returning just a few days before the wedding; thawed the cake, as soon as the paste looked dry again I added the detail and it was fine.
