Ditto. I just did a wedding cake this weekend. I had my layers frozen since the end of November. I took them out of the freezer, left them wrapped in the cling wrap and the aluminum foil. Freezing the layers locks in the moisture AND the flavor. Leave them wrapped sitting on the counter. Before they were completely thawed I unwrapped one and brushed off crumbs and did my crumb coating icing layer. As one layer crusted, I did the next. By the time I was done with the fourth layer, i was able to go back to the first and icing it. Turned out great. I used the White Velvet wedding cake recipe and got all sorts of compliments. I think the heavier cakes freeze better than the lighter ones, but I wouldn't swear to it.