I have search & searched the forums still not found what I am looking for...here goes

I am making a 15 x 18 layer cake w/3 one inch high layers. Each layer is a different flavor. I want to use stabilized whip cream to fill. My question is two part
1. once I fill & crumb coat can I wrap box in plastic wrap & put in the freezer?

2. providing I can do the above. Am I able to remove from freezer & allow cake to defrost at room temperture?

My hope is to remove frozen cake around 10A to be cut & served around 3pm.

Any input is much appreciated or any Ideas on how to handle this situation.
Thanks all
Vickie

anyone???

I don't freeze whipped cream. Even if it is stabilized, it weeps when it thaws.

You can do this cake a day ahead and store it in the fridge, it will be perfectly fine.

Thanks : )

This is what I have in my whipped cream folder:

http://forums.finecooking.com/cookstalk/baking/freeze-cake-whipped-cream-layers

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/4019/

They talk about freezing the roses made with that super stabilized whipped cream in this post.

http://www.wedding-cakes-for-you.com/whipped-cream-icing.html

Not So Humble Pie talks about freezing a whipping cream stabilized with pastry cream in the comments here. Maybe you can do a test beforehand.

http://notsohumblepie.blogspot.com/2012/04/whipped-cream-cake-roulade.html