Hello , 

A friend  asked me to make her a gluten free wedding cake using king arthur's  cake mix , this is my firs time baking a gluten free cake  so i tried one to see how it comes out and i used a heavy whipped cream icing but it just did't work ... the cake melt the cream and the cake is too "heavy" for the cream and when cutting the cake  it break in the middle ( in the layers ...) 

Which cream/icing will be the best to use with gluten free cake?  

Also , can  i freez the cake a week before  ?

Thank you in advance for answering ,