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Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Almost every cake ordered from a cake shop for a wedding or other celebration has been made head of time and frozen, you really can't tell the difference.
Wrap it in plastic wrap, then in foil to keep it from getting a freezer flavor. If it's buttercream it will look fine when it thaws. Fondant may look wet when it thaws but if you don't touch it and wait an hour or so, it will dry.
Freeze it open, before you vacuum seal it, if you do that! Otherwise, you'll end up with a ball of cake mess! It's a good idea to freeze it, then wrap it, so you don't mess up the frosting!
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