Okay I have read on here that people freeze their cakes without any problems. What I don't know is are they only talking about freezing them crumb coated or once they are all finished. I have tried freezing finished cakes before but everythime I do it they get condensation all over them and then the cake just looks sweaty. Also I have tried crumb coating the cake and then freezing it, taking it out and putting on the frosting, but it still seems to sweat all over the place. Does anyone have any tips and suggestions for me? Thank you in advance for all who post back.

I ice mine when they are partially frozen .... not frozen solid but just enough to make it easier to handle. I don't freeze them after they are completely decorated .... no particular reason, I've just never had a need to up to this point.

I freeze the cake unfrosted and its fine. My mom freezes her cakes all the time frosted and has no problems. I would not suggest putting fondant on it and freezing it because then you do get the condensation all over it.

I have heard that you can airbrush a little vodka on a fondant covered cake to help prevent condensation. I am not sure about buttercream though.

wow thanks for the tip ok the vodka

I worked at Walmart and they pretty much frost the cakes when they are frozen. They come right out of the freezer to be frosted and some of them even come filled already.

I read another post on here a while back that said that if you frost your cake then freeze it you should unthaw it in the fridge or on the counter with a fan on it to help with the "sweating". I personally do freeze frosted cakes but always bake and wrap and freeze (days or weeks before needed, depending on how busy I am) then take out and decorated partially frozen. This helps when decorating because the cake is easer to work with.

Val