UPDATE... in case anyone was interested in how this turned out... it worked beautifully! I moved the cakes from the freezer to the refrigerator two days prior to the wedding. The next morning I took the temperature inside each cake and the largest two (15 and 12 inches round) were still frozen on the inside. The smaller cakes were completely thawed. I added the MMF lace appliques that afternoon and evening and then put the cakes back in the refrigerator overnight. The cake was kept refrigerated until just before the ceremony, and was out for about 2 hours before cutting. I was there for the cutting & the cake was beautiful inside and out.
Also, the cake had fresh sliced strawberries and cream cheese icing for the filling. I left that part out of the first post because I knew I would be criticized for attempting to freeze a cake with fresh strawberries. But it worked just fine. No problems, no leaking & many compliments on the cake. I piped a nice dam of cream cheese icing. The strawberries were sliced about 1/4 inch thick & placed directly on the cake layer. I left a small gap around each strawberry slice and then came back and piped cream cheese around each strawberry to keep them from sliding against each other. Then covered all the strawberries with a layer of the icing. There was no sliding or drooping whatsoever. I kept the cake either frozen or refrigerated with the exception of the time it took to add the lace.
I know there has been a lot of controversy over many of these methods, but I just want to testify that yes it is possible
I uploaded a picture of the cake in case anyone wanted to see the finished product. [/i]