I'm so excited to make my first topsy turvy cake for my twins' 3rd birthday party....A Topsy Turvy Tea Party

I've printed the instructions and am ready to get started....a few questions:

* Which recipes are best for building the cake, I would like to do the bottom chocolate and the top two tiers vanilla....

* How long can I freeze the cakes for? If I make them two weeks ahead of time and free them, unsculpted, will this be ok and is there anything I should know about freezing?

* How long will a completed cake be "good".......I would like to finish the cake (fondant covered and stacked) a few days ahead of time to decorate at a good pace versus rushing through, is this ok to do?

Thanks in advance for all of your help! This group has been so helpful in the past!!!

I would think a good pound cake recipe would be your best bet. It is a good sculpting cake so I would imagine a topsy turvy would fall into that same boat. Although we always make our cakes right before an event, I've read that people have frozen the cakes for longer periods of time than you mentioned.

I know I haven't been too helpful....I'd like to hear what others have to say, too.

Paul

Which recipes are best for building the cake, I would like to do the bottom chocolate and the top two tiers vanilla....
i would use your favorite recipe as long as it's not an angel food cake.

* How long can I freeze the cakes for? If I make them two weeks ahead of time and free them, unsculpted, will this be ok and is there anything I should know about freezing?
frozen cakes are good up to 6 months. Make sure you wrap it REAL good and tight with saran wrap then with foil. Try to press the saran wrap against the cake like fondant, to get out as much air as possible. also, a frozen/chilled cake is better to sculpt with than a fresh thawed cake IMO

* How long will a completed cake be "good".......I would like to finish the cake (fondant covered and stacked) a few days ahead of time to decorate at a good pace versus rushing through, is this ok to do?
I work on a 3 day schedule. 3 days before the event, bake and freeze the cake. 2 days before I torte, level, fill, fondant, ice, sculpt, etc. The day before I do the decorating and last minute things. For a Saturday event, I bake wednesday, fondant thursday, decorate friday.

I wouldn't use a real moist cake... I did, and it was a disaster. Everyone loved the flavor, but it looked a mess. Thank Goodness it was just a cake I brought to a new years eve party and everyone had already had a few drinks by the time I got there

the durable cake recipe on this site works well