I have to bake a cake for Saturday. Normally I would bake and make my icing and filling 2 days before, and cut/fill/decorate the day before in case in need extra time in the morning it is due. I now am unable to bake 2 days before due to work plans so i was going to bake tonight - 3 days before. Will it stay fresh if i wrap and put in the refriderator or should i freeze it and take it out Friday morning to cut/fill and decorate?

Never had this happen yet.

Tahnk you in advance.

Yes, that would be great! I would torte it before you freeze though and put a parchment round in between the layers. That way you can separate, with ease, and put filling in and also frost and decorate with a really cold cake.

I have tried to torte a frozen or partial frozen cake layer before. It is terrible. It really smashes the cake!

I do it this way ALL the time!

...also forgot to add that freezing for a day or so always make your cake more moist!

Perfect! Thank you so much!

Is "torting" mean the layers?

Is "torting" mean the layers?

I always freeze my cakes, even if it only for overnight. I think it makes a better texture in the cake and makes less crumbs and.... it is easier to ice. Try this technique and I bet you will do it with all of your cakes.
evelyn

...yes torting means cutting them into layers.