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Building an entire cake from batter to buttercream flowers is not a quick affair. Cake layers, brownies, and other bars take up time and space both in the oven and out. Instead of make these daily, many bakeries will bake up massive batches intermittently, far more than they’d need in one day, then cool, wrap, and freeze them. Other bakeries will simply order them pre-cooked and frozen from large commissary kitchens. Cakes and brownies freeze and thaw notably well, plus they cut much cleaner chilled than when they’re room temperature.
Freezing cake layers helps break up the process, and you should do it at home too. A week or so before you plan on serving that impressive four layer cake, bake the layers, cool them completely, and double wrap them individually in plastic wrap. Load them into the freezer on a flat surface. When you’re ready to assemble the cake, pull them out of the freezer and let them semi-thaw on the counter for 30 minutes. Well-wrapped, frozen cake layers keep well for about three months in the freezer, but I recommend using them within a couple weeks so they don’t lose too much moisture.
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