I'm planning my chocolate cakes for the Christmas party, and would like to
spread out the work. So the idea is to make them one by one over the next
few weeks and freeze them as I go along.

Now, I've had complete success with freezing the cakes themselves in the
past, but I haven't actually tried to freeze a completely finished cake.
Even though I think it'll probably go well, I thought I'd better ask.

So, there are two cakes in particular I wonder about freezing:

- a Sacher Torte. As I said, I'm completely sure that the cake itself would
freeze fine, but will it also go well with the glaze and the "Sacher"
written on it, the whole thing? Will the glaze unfreeze just fine, etc.?

- a torte with ganache on top. Once again, it's not the cake I'm worried
about, but the ganache, which I've never tried freezing.

My idea would be to take the cakes out of the freezer maybe the day before
and put them in the refrigerator. Or maybe just take them out of the freezer
on the morning and just put them on the kitchen table?

In general, do finished cakes (e.g. with the frosting and the filling, etc.)
freeze well, too?

thanks for any experience and advice,

John