I don't keep cakes in the freezer for longer than a month, because I don't have the room for it, and because I will forget it is in there. I would say something like 3-6 months if it was carefully wrapped.
Icing, again kinda goes along the same lines, but I will keep it longer. I just cleaned out my freezer this last weekend. I generally save colored icings. If I couldn't remember what I had used the icing for or it had been a long time since I had used it, I went ahead and tossed it. Because again like I said, I'll forget it is in there.
I don't keep cakes in the freezer for longer than a month, because I don't have the room for it, and because I will forget it is in there. I would say something like 3-6 months if it was carefully wrapped.
Icing, again kinda goes along the same lines, but I will keep it longer. I just cleaned out my freezer this last weekend. I generally save colored icings. If I couldn't remember what I had used the icing for or it had been a long time since I had used it, I went ahead and tossed it. Because again like I said, I'll forget it is in there.
Ditto to Texas Sugar!
I prefer to bake and not freeze. The only time I would freeze is when I was working with thin sheets of sponge cake and they were easier to move when frozen. If wrapped well, it should taste as fresh as you made it that day. I triple wrap in commercial plastic before freezing.
The bakery I worked for always froze their cakes...and they would make stand-by cakes from left-over batter just to have on hand for last minute emergency situations or cake balls.
They would generally toss out anything that was there after 3 months. Although once I took a red velvet cake home that had been hidden in there almost 6 months and it was wonderful. Of course they were using commercial freezers.
I bake and freeze the week before the order is due and I just wrap tightly in plastic wrap several times to keep air out.
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