Question: I'm filling and decorating a cake 3 days before it's going to be eaten. Does anyone have any good filling recipes and tips on how to keep the cake moist?
Once you ice a cake, the icing actually seals the cake (much like the plastic wrap seals the loaf of bread).
I bake and ice on Thursday (decorate on thurs when possible) for a saturday wedding and it's always just fine. (And I stay and cut-n-serve at the wedding, so I'm able to 'quality check' my cakes!)