To make sure your wedding cake is as tasty as it was on your wedding day, use vapor-proof, moisture-proof large freezer bags. First freeze the cake for five to six hours to set the frosting, then wrap it in plastic wrap to seal, and double-bag (or even triple-bag) it in large freezer bags. Either use a vacuum sealer or suck out all the air from the bags using a straw to get a vacuum-tight seal (extra air will leech moisture from your cake). Place the wrapped cake in a bakery box to protect it from being damaged by other goods in the freezer. If your cake has a custard filling, freezing it is not recommended because the filling could separate.