Frosted or unfrosted, (Butter cream frosting freezes best; egg white frosting and custard fillings do not freeze well.) Special tip: Cool cakes completely; place frosted cakes in the freezer to harden the frosting before covering. Place layer cakes in a cake container to prevent crushing. Store in freezer unfrosted up to 6 months, frosted up to 3 months. Thaw covered at room temperature for 2-3 hours. Thaw loosely covered overnight in the refrigerator.
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