Got A Bit Too Excited...what Should I Do With This Cake!?
Decorating By ChoueiriCakeCo Updated 2 Apr 2010 , 6:10pm by ChoueiriCakeCo
I don't get many chances to make real cakes, and with Easter coming in a few days I wanted to use this as my opportunity to bake and decorate a cake. I got a bit too excited and baked and crumb-coated a 2 layer, 6in round cake today 
It's in the fridge now...I told myself it would be fine until Easter, but after doing a bit of research I'm having second thoughts (and don't want to serve an old, dry cake!). I didn't use any perishable fillings, and I have another box of mix to make another one later this week if I have to. I just need help deciding if I should use it, or just make it another practice cake? Thanks in advance
Unless it is in a tight sealing cake taker or tightly wrapped in multiple layers of cling wrap it is going to taste like fridge. Blah!
Yuk! I don't know why I didn't even think about that 
I think I may just use it to practice. I don't have anything to store it in and my freezer is full...It was actually my first time baking a 2 layer cake (I usually always have to work with cake dummies). I learned a few things about baking anyway so the second time should go much easier 
OK, I made some room in my freezer, double wrapped the cake in plastic wrap and foil. Hopefully it'll be ok. Will the flavor be fine even though it was in the refrigerator overnight? I'll probably thaw it Thursday.
Thank you all for your help
Thank you, I don't have any strong foods in my fridge, but I'll be keeping my fingers crossed and hope it turns out ok 
Cover it with fondant and decorate it for practice, then take the fondant off, smash it up and make cake balls. One should never waste cake 
Just an update...the cake thawed wonderfully! I even took out a small piece just to make sure the flavor wasn't affected, and it tasted just fine The only problem I had was after I covered it with fondant. After a few hours the icing underneath kinda started to "move around" so the fondant wasn't as smooth as I would like. I'm thinking I covered it too soon (and should have waited for the icing to crust again), or I should use a different type of icing next time.
Thank you all for your help and advice
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