The answer is a big Yes!  This was actually a question I received from a reader a few months ago.  Whenever I have limited time or a few orders in a week, I will bake my cakes earlier in the week and freeze them.   Frozen cakes are also much easier to carve.  If you do it correctly, the cake will remain moist.

When freezing a cake, make sure you follow these steps...

• If necessary, level the cakes first.  It will save you time in the long run.  Frozen cakes are also extremely difficult to level off.
• You can stack leveled cakes like I have here.  Notice the wax paper in between each layer.  I also could have filled the cakes before freezing them to save even more time.  
• Wrap your cakes in plastic wrap as tight as you can without changing the shape of your cake. If you are afraid your cakes will absorb the odors of your freezer, place the plastic covered cakes in a brown bag.
• Keep your cakes on a cake board or flat surface.  If you freeze them on something bumpy, your cake will be bumpy when you defrost it.
• NEVER place anything on top of your cakes before they are frozen.  They will never quite go back to their original shape.
• Defrost your cake before covering it with icing...especially fondant.

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