Hi everyone,
I must say I absolutely love this website...just read the tip about the foam roller. Wow, could I have used it for my full sheet cake today. Anyway, I have read about some of you guys who freeze a cake before you tort it. Question is this...after you slice cake, can you begin to decorate it straight away or do you have to wait until it thaws? I didn't know if you frosted a frozen cake if it would become a nasty, squishy mess? 
I took my Wilton classes several years ago, but I am now back in the swing of things combining my floral business with cake decorating. Anything I can do to save time on days when I have wedding flowers and wedding cake would be a lifesaver. Thanks for your help!
bumping you to the top hopefully someone can help
i usually thaw the cake on the counter in the saran wrap and foil, then frost.
If I'm torting a cake, I let it cool, then torte, then freeze. I find it's harder for me to torte a frozen cake. This way when you assemble the cake, it's easier to move the frozen, torted layers. You can ice a frozen cake, but as it thaws, condensation will form on the icing. I usually let it thaw and settle before I ice. I don't find that the cake becomes a squishy mess, but I generally use scratch recipes, which tend to be a little sturdier.
If I'm not torting, I let thaw on the counter with the wrappings on like pbertone1005.
hey, speaking about freezing and frosting, can you put into the cooler a cake covered in fondant?and if the feeling is made of whipped cream and some frsh fruit do i need to put them in the cooler also or just leave them in room temperature? how long do you think this kind of feeling last? Sorry for my so dumb questions
Any answer will be greatly appreciated..
I torte and fill before freezing -- unless carving the cake. Then I freeze it before I fill and carve it from frozen.
I refrigerate fondant cakes all the time -- but it depends on what brand of fondant you use. While the cake is coming back to room temperature, it is important not to touch it though as it will be sticky until dry.
I have tried both ways, and I find that torting cakes right after baking, when they are cooled works better than when frozen.
When frozen, partially thawed, they became a squishy mess. I also found it much easier to work with the already torted layers after they were frozen and wrapped.
Mala: Yes, you could put a fondant covered cake in a cooler. But, you shouldn't freeze fondant.
And yes, a filling made of whip cream & fruit should be refrigerated. 
You're not dumb, Lael! Ask away! Torting a cake is splitting each layer in half. So instead of a two layer cake with one layer of filling, you have four layers with three layers of filling. It's mostly used for wedding cakes or special occasions.
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