I am a novice cake decorator so forgive me ....
I am making my daughter's birthday cake and would like to bake it a couple of days ahead of time. Should I freeze the layers individually, or just wrap them tightly and keep them at room temp?
Second, I am thinking of using the "buttercream dream" frosting from this site. Can this be made ahead of time? Should I keep it in the refrigerator?
And, finally, I was going to use a lemon cream filling, does the cake have to be kept in the refrierator after it is assembled?
Thanks!
I would freeze the cake just in case, I have used bc dream but never more than a day in advance so I don't really know if you are using bc dream once the cake is decorated I would always refrigerate my cake bc dream can get soft because of the butter but that's all I know that's just my taste too, I hope someone can help you better
hmm, i would refrigerate your cakes. wrap them tightly in saran wrap anda keep them in the fridge. i would make the bc dream as close as possible to when its needed. its best very fresh. and definitely keep it in the fridge when you're done.
i don't know anything about the lemon filling!
If you could post the recipe you're using for the lemon cream filling, that would help determine whether or not it has to be refrigerated. I use Ina Garten's lemon curd, and although it is high in lemon juice (acid) and sugar, I refrigerate the cake as long as possible before delivery/serving.
If the lemon filling is a curd, I would definately keep it in the fridge. I've used buttercream dream and prefer to refridgerate it too as I'm just paranoid about "freshness" and keeping bacteria at bay!!
I've used the bc dream and refrigerate until I'm ready to use. I had to let it come to room temp though before i could use it. It's really yummy!!!
Hi katie11,
If you're worried about not having enough space in the fridge for your decorated cake - you could make a faux lemon cream filling....
Here's a recipe that doesn't require refrigeration which you could adapt to lemon:
http://forum.cakecentral.com/cake_recipe-2396-0-Bavarian-Cream-Filling.html
and if you can't find Pastry Pride you can use Rich's Bettercreme (which can be found at GFS/Gordon Food Service).
HTH
P.S. Look forward to seeing more posts 
You guys are all so nice! Thank you for your responses!
I might try the faux filling, thanks for the link. The filling that I was thinking of using is from this site. It has the following ingredients:
1 8oz. block cream cheese
1 small box of lemon instant pudding
1 3/4 cups of milk
1 cup heavy whipping cream
2 tbsp. sugar (may use more or less depending on your taste)
Looking at it again - I'm certain that I'll need to refrigerate it.
Thanks again!
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