I'm looking for some info, and you guys on here are generally the most helpful cake people I know of Let me just start this off by saying this is NOT something I care to do and I have heavily advised my client against this, but she is insisting. She has asked for a small two tiered cake for her son's 1 st birthday and it needs fondant details. Our dilema comes in with the fact I will be moving right when she needs her cake. I initially declined the cake because of timing, and pointed her in the direction of someone else who's work I am familar with and highly respect. She didn't go for it. She is adamant that she wants me to do the cake, to the point of willing to pick it up a week, or even two, early and freezing it until she needs it, if this means I can make it for her. This is NOT somethign I suggested, but she decided on. I have absolutely no experience with freezing a fully decorated cake, that has detailed decorations, and I have NO idea how this will act when it comes time to defrost the cake... My thoughts on this if she continues to insist would be to keep the tiers seperated, box them individually, and then saran wrap/foil wrap the boxes and into the freezer they would go. Take them out when needed, maybe 3 days ahead, leave boxes in fridge, still wrapped, and dont touch until thawed. Once thawed, it would be up to her to stack them.
My concerns are how will the fondant react to freezing and thawing, will it seperate from the buttercream and fall off the cake, and will my buttercream accents wilt/droop/melt etc, any thoughts on colors bleeding as they thaw, and anything else important noteworthy thoughts I've forgotten or not yet thought of. I've frozen slices of cake, and decorated cupcakes before for my own families consumption, but never tried a whole cake. While I continue to advise against this idea, I figure I should at least look into the cons of her plan so I can try to best advise her in her plan. Any and all thoughts will be appreciated! Thank you all in advance

I can tell you that I have frozen a cake before but not for that long. I'm not sure how I would feel if I had to give it to someone so far in advance. I would be so concerned about the cake taking on the metallic odor of the fridge not to mention the drooping fondant and a squishy accents as the fondant sweats right out of the freezer. Is there a way you can make everything for her separately freeze it and then assemble it at the last minute for pick up? This would be better than freezer burned cake.

If she insists so hard, tell her that she can come and pack your house while you bake her cake...

Seriously--if she insists that she will take a frozen cake, then sell it to her as a buttercream-only design. I have frozen full decorated cakes and delivered them myself, with a written sheet of instructions. The feedback was positive.

HI, please p/m BlakesCakes . She will know all about this. I can,t find the thread where she talks all about freezing cakes, etc. hth

You can absolutely freeze a fully decorated, fondant covered or fondant accented cake and it can be fully assembled, too. I, too, have had clients insist on MY cake when I am going to be unavailable. I don't freeze as a matter of course, but it works just fine. The longest I've done it for was for 2 weeks, but it would easily work for longer.

Take the completed, stacked cake (I strongly suggest a centrally dowel for a bit if added insurance) and put it in a sturdy box. Wrap box in 2 layers of saran wrap& one layer of foil. Freeze.

24 hrs. before event, place wrapped box in fridge. A few hours before display/serving--2 to 6--place wrapped box on counter to come to room temp. Remove wrapping & box now.

It'll be fine---like freshly made & little to no condensation.

HTH
Rae