Before I tell you my query, I would like to say that I know there are already several threads on this topic but after reading several of them I still haven't found my answer.
Firstly, I'm going to explain what I'm trying to achieve. I need a sponge cake covered and filled with whipped fresh cream for lunch tomorrow. I've already baked the 8 inch sponge, let it cool for 10 minutes in the tin, then wrapped it in two layers of cling film/saran wrap, then one layer of foil and finally put it in the freezer.
Here's where I need help. As this is the first time I've frozen a sponge and I did it to test the method. I don't know how to go about defrosting/thawing it. I know I can fill it and crumb coat it straight after I take it out of the freezer but then what do I do?
Do I let it carry on thawing before I completely frost it or can I frost it with the freshly whipped cream and then let it thaw?
If I have to wait to let it thaw before I finish frosting it, how long do I let it thaw for approximately?
If I have to wait, do I cover it back up with the cling film or not?
And if anyone's wondering why whipped cream instead of IMBC/SMBC, it's because here in lLondon fresh cream cakes are really popular.
I hope all you great people can help me.