Freezing a wedding cake, any advice?

Will it be all bc icing or fondant covered?? Either way…you can freeze. After your friend puts in the fridge Thursday, have her take it out Friday morning and put on your counter. If it’s bc, will be fine…if it’s fondant covered, it should be put in a box lined with newspaper and paper towels. While your cake thaws fondant will sweat, fondant will be wet but as long as it’s not touched, it will be fine. If you touch the fondant when it’s wet, will leave marks. Will eventually go back to it’s original state. Hope this helps.

Well, I don’t think it is a feasible option. As far as I think, a defrosted cake tastes weird as I tried doing it. Look for some other alternative.

Well Jcandy
I’ve been baking and freezing cakes for years and years with great success. If there wrapped properly…they should never taste “weird”.
Here’s a quote I found from a cake blog I frequent:

Last week I was given the advice to freeze my scratch cakes because it would make them more moist. I was very skeptical, but so many people say that they do it, so I had to give it a try.
I made a “practice” chocolate cake a few days ago and stuck it in the freezer. It’s a recipe that I have been using lately and I already love it. And then I froze it…
WOW!!! We just ate some of it and it is the moistest most delicious chocolate cake I have ever made. Seriously…I changed nothing about how I make this cake, except for freezing it. Unbelievable!!!
Glad I tried it, all my cakes will be going in the freezer from now on.

Oooh! I like the newspaper / paper towel tip @jchuck, thanks for that. Will do this if I ever need to freeze another cake x

If this is the case, I will give another try jchuck and see what happens. May be I went wrong some other way round. Let see if it comes out great this time. Thanks.

Your welcome Jcandy. My Mom use to bake, ice & freeze her cakes all the time….and I’m going back to the 1960’s. She was part of a group in our church that cooked/baked for the funerals. She was also a full time dressmaker, so she was busy. She didn’t always have time to bake when she got a call that baked goods were needed. So I know it worked. I’ve been doing this since I got married and got my first freezer….37 yrs. :o)

Thanks Ladies for the replies, I have been super busy so I didn’t get a chance to look or respond but thought I would take the time now. The cake turned out great, they loved it, I loved it and I couldn’t ask for more considering in the span of 6 days I had 12 hours of driving to get to and from surgery, mother’s day, my sons birthday, 2 different days in the ER each visit being 3 hours long oh and this wedding cake on top of all that lol. Anyways it had no problem defrosting, My worry was a stacked already decorated wedding cake being able to defrost in time without air bubbles forming underneath the fondant or anything.

As far as baking and freezing cakes go, I already do that. As soon as they are cool enough to flip out of the pan I wrap them and put them in the freezer, been doing that this way for many years. It really does help keep the cake moist, plus the cake is easier to decorate. Less crumbs, more stable and if I’m carving the cake I like it slightly frozen when I do. Thanks again ladies!

So glad everything worked out and it tasted great..