Thanks for all the advise to date! I made a test cake, torted, syruped and filled it and cut it in half. Half I glazed and ate, the other half I put it in the freezer. The first half was perfect. A few days later, I thawed and glazed the second half. It wasn’t nearly as good as the half that was never frozen. The texture became overly soft and the distinctness of the layers was gone. The cake has 8 oz of almond paste and 11 oz of butter in it plus sugar, eggs and a little flour and I’m baking it in an 8” square pan. I used melted and strained raspberry jam as the filling.
Do you think that the problem was that the cake was torted, syruped and filled before freezing or do you think it is more likely that this cake is not a good candidate for the freezer? I’d love y’all’s thoughts before I set about making another cake because each one takes a while.
Thanks in advance!