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plbennett_8
Posted 8 Oct 2008 , 3:50am
post #2 of 2
You can bake them way ahead of time and freeze them. I swear it makes them more moist... Yes, wrap them in saran wrap, then foil and put them in the freezer. Then take them out the night before you are going to decorate them. Do not put syrup on them until defrosted.
If you do not want to freeze them, then it depends on your recipe but most cakes are good for a couple of days before serving at least. The WASC is best after about 3 days IMO...
http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html
You just use yellow cake mixes instead of white.
Good luck! 
Pat
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