Hi gang,

I wondered if you could help me out. I have a customer who wants a cake for a date that I'm on vacation. I told her as much and she wants me to make it anyway and deliver it a week early. She's going to put it in a chest freezer until the date...8 days later.

So, do I just box them as usual and leave it at that? Do they have to be wrapped before going into boxes? How do you do this without the icing sticking to wrap? They are three square cakes with buttercream sides and will have fresh flowers on top. They aren't stacked or anything...to be displayed on separate stands.

Please help with freezing and/or defrosting instructions. I would really appreciate it. I am hoping that for that short of time, that all I need to do is box them as normal and that she has to take them out in the boxes the night before.

But I'm sure my life can't be easy.
Suzanne M.

After searching I found someone replying to a question on how to freeze a cake the correct way.. this does sound about right:

Freezing the top tier of your wedding cake is a wonderful tradition. You can defrost it and share it for dessert on your first anniversary. To make sure your cake is as tasty as it was on your wedding day, use vapor-proof, moisture-proof large freezer bags. Freeze the cake for five to six hours to set the frosting, then wrap it in plastic to seal and double-bag (or even triple-bag) it in large freezer bags. Suck out all the air from the bags using a straw to get a vacuum-tight seal (extra air will leech moisture from your cake). Place the wrapped cake in a bakery box to protect it from being damaged by other goods in the freezer. If your cake had custard filling, freezing it is not recommended because the filling could separate.
Hope this helps!