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Thread Starter 
I have 2 tiered cakes to do and must level, torte, fill, & freeze them a week before. I will only have time to assemble & put on final decoration the day of. I've never frozen a frosted/filled cake before. Any tips on what I should do or not do is appreciated. Does a caramel filling freeze well? What about strawberry glaze? I plan on using swiss buttercream & its been frozen. Can I refreeze that or should I start with a new batch of frosting?