AHello cake lovers, ,

Right to my question, Is it a good Idea to leave at room terperature a cake you going to decorate one or two days later ?

I always make the cake the same day of activity ;therefore i've never dealed with freezing and/or storaging cakes. any suggetion or advice? Thank you so much.

As long as it's iced, the icing will prevent the cake from drying out.

Since Iet my cakes settle for at least 12 hours, I can't bake, fill, ice and decorate on the same day.  I bake ahead and freeze.

I leave mine out once they are completed as long as they have nothing in them that would go bad.  I put them in their box or if I've crumb coated them and they fit in my carrier, I'll pop them in there till the next day.

Thank you all for your comments and suggestions :)

does anyone know if you can freeze an almond flour cake (gluten free) and still keep the same texture?

I am making this gluten free cake for a friend (she is just going gluten free as a lifestyle change, no allergies or celiac problems). It needs to be for Saturday so I was going to make it tonight and freeze until Friday night.

I use Leah's method for my regular cakes

I put cling film between the layers, stack them up on a cake cardboard and cling film the whole thing then put it on a shelf in the freezer.  I give it maybe 20 mins to defrost while I assemble things to work on it.  Cake defrosts fast.

I cling wrap my cakes and toss them in the freezer much like Leah does.  Then I drag them out of the freezer (usually the next morning) and make the frosting and frost.  The cakes which have been frozen seem easier to handle even when they have defrosted.  They also seem moister or something.  The point is I always freeze the layers now; it just makes the cake better somehow.