I don't get many chances to make real cakes, and with Easter coming in a few days I wanted to use this as my opportunity to bake and decorate a cake. I got a bit too excited and baked and crumb-coated a 2 layer, 6in round cake today It's in the fridge now...I told myself it would be fine until Easter, but after doing a bit of research I'm having second thoughts (and don't want to serve an old, dry cake!). I didn't use any perishable fillings, and I have another box of mix to make another one later this week if I have to. I just need help deciding if I should use it, or just make it another practice cake? Thanks in advance

You could always practice with it and then donate to a food bank for Easter.

Unless it is in a tight sealing cake taker or tightly wrapped in multiple layers of cling wrap it is going to taste like fridge. Blah!

put it in a tupperware cake holder or some kind of air tight holder and put in freezer. lots of decorators do this. they bake, fill, crumb coat and put in freezer. not fridge. THAT will dry it out as a lot of decorators say on this site. hth

Wrap it in plastic wrap - a couple layers and freeze. Take it out a few hours before you want to decorate and it will be just fine. I even ice mine frozen then let thaw and fondant.

OK, I made some room in my freezer, double wrapped the cake in plastic wrap and foil. Hopefully it'll be ok. Will the flavor be fine even though it was in the refrigerator overnight? I'll probably thaw it Thursday.

Thank you all for your help

If you've got strong flavours going on in your fridge like garlic and onion...you may have an issue. Smell the cake when it comes out of the freezer and if it smells gross then toss it.

I'm thinking you should be fine though!

Thank you, I don't have any strong foods in my fridge, but I'll be keeping my fingers crossed and hope it turns out ok

Cover it with fondant and decorate it for practice, then take the fondant off, smash it up and make cake balls. One should never waste cake

Just an update...the cake thawed wonderfully! I even took out a small piece just to make sure the flavor wasn't affected, and it tasted just fine The only problem I had was after I covered it with fondant. After a few hours the icing underneath kinda started to "move around" so the fondant wasn't as smooth as I would like. I'm thinking I covered it too soon (and should have waited for the icing to crust again), or I should use a different type of icing next time.

Thank you all for your help and advice