ASorry if a similar thread has already been posted but I can't find it! I am in the UK and have baked a chocolate sponge cake (I believe US call it a butter cake?). I made it Tuesday, froze it overnight, crumb coated it today (Wednesday) from frozen and it is now thawing in my fridge. I am a bit worried now that I might have done the wrong thing. Does anyone have any advice? This cake is to be served Saturday. I was going to finish frosting and decorating it tomorrow (Thursday) with final tweaks on Friday. It's only a birthday cake for a friend but I don't really want to be serving cake that's gone a bit funny or worse!! I'm so worried about it being mouldy inside after reading about someone else's cake disaster!! Any advice or reassurance highly appreciated :)

Your cake will not go moldy before Saturday. When you're finished decorating, just keep it in a cool place.