I am making my first "customer" wedding cake in 2 weeks time. I bake from home, so i dont have an industrial oven to do this quickly.
I have never frozen cake sponge before. Can you give me advice please?
Do i need to cling wrap each layer seperately and then put in freeze bags? and how long after i have frozen them must i take them out to de-frost?
Will this effect the sponge fresh soft texture in any way?
The cake will be covered in white chocolate ganache?