Lately i have been getting alot more cake requests (not complaining at all ) but i have a habit of wanting the cake as fresh as possible so i make the actual cake day or two before the actual delivery date - which means i fill, coat and decorate the cake all in the same day. I make the fondant decorations ahead of time and keep them in an air tight container. Since i am getting more requests for cakes and i do have a day job (which pays for the baking - LOL) - i would like to make the cake itself in advance to have enough time to full-fill all the requests.
I have tried to freeze cakes (test runs) before by triple wrapping in saran wrap and then double wrapping in tinfoil. When i thaw the cake i keep it wrapped as i read somewhere to prevent the condensation from adhering to the cake. My problem is when i do freeze/thaw the cake - it tastes like it was “frozen” if you know what i mean. It loses the moistness and the flavor a bit also.
After my long story - my question is - what am i doing incorrectly to prevent my cakes from tasting like the freezer and losing the moistness? Is there another way to freeze cakes that someone knows of that i am not doing? How do big bakeries freeze the cakes for weddings - i know they don’t bake and decorate the cake a day before - not for 200 people.
I woud appreciate the suggestions…thanks.