There is a big bake sale at my church on October 13. I want to begin baking cakes now and freezing them, so that on the day before the sale I can thaw and ice them. Is there a right or wrong way in which to wrap, freeze or thaw them? I thought I heard something on a cooking show recently that they should be thawed while still wrapped, to avoid sogginess. I always thought that the opposite would be true. I also wonder if it makes a difference if they are thawed in the fridge or on the counter. Any advise would certainly be appreciated. I will have spent quite a bit of time and money, come thawing day, and I sure do want to get it right.