I have a few questions I'm new to making cakes and have been looking for cake that stays fresh for a while, which I found. I read one of lindy smiths cake books that said a Madeira cake (Pound Cake) can be made a week in advance as it actually tastes better not fresh from the oven.
So I found a cake which gives me a little bit more time to decorate without the cake spoiling.
Now what about filling's?
I'd like to use a IMBC as from what I gather the fondant will lie very well on top of it and it sets really firm.
There is no point in me baking a specific cake so I have longer to decorate it if the filling/crumb coat will only keep for a few days.
Can anybody recommend a good crumb coat that is safe to be left un-refrigerated for 5 days or so? Any advice on other types of cake would be greatly appreciated! Thanks x