You’re up late, Patricia! You’re East Coast, right?
That is a great idea about the wax paper after the cake has been cut.
Do you freeze your cakes much? Or do you usually bake as close to the event as possible?
Yes I admit it, I’m a bit of a night owl and I just had to check the forum before I forced myself to turn off the computer for the night (tee-hee).
Honestly, I always tell myself that I will bake/freeze the cake layers in advance (especially for tiered cakes), but in actuality it never quite happens that way. I’ve made 2 wedding cakes and they both kept me up for the entire 24 hour period preceeding the delivery of the cake. I don’t mind too much - I seem to be fully wired and awake the entire time, and I love not being disturbed by kids or hubby while “creating”. I will fall into a coma afterwards though .
With that said, I have frozen cake layers successfully - the main advice I can give you is wrap, wrap, wrap those layers really really well. If you’re careful to protect those layers, you will be very pleased with the results. (I thaw in the fridge overnight). Freezing buttercream is a little less work - I use a standard freezer bag, but I know Hector uses his vacuum sealer and loves it (if I had one I’d do the same).