Hi, I'm making my niece's wedding cake. I live in Boston and the wedding is in Burlington. I would like to make it the weekend before and freeze it. Is it possible to do this and only have minimal loss of freshness/taste? I've never frozen a wedding cake before-- I've Always been able to make them within a couple of days of serving so I don't know how to freeze a cake. Do I put the crumb layer on and then freeze? Do I frost all the way? How do I wrap it? Thanks!

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