Happy New Year!
I need to take Woody’s Luxury Lemon Cake to work on Monday morning for my boss’s birthday. I made the cake this summer and remember it taking most of an entire day to compose. Unfortunately, I will be gone on Sunday until probably 4 pm - obviously too late to get a start on the whole cake.
With most of Rose’s buttercreams, I use them right after making them. I never have much luck getting the leftover icing to the right consistency. Here’re my questions:
1) Can I make the whole cake tomorrow (Saturday) and leave it in the fridge until Monday? Do you think it will still be fresh enough?
2) Should I make the cake layers tomorrow and freeze them until Sunday evening and then put the cake together? I would make the Lemon curd tomorrow and do the custard base Sunday afternoon/evening.
3) Do you think I should make the whole buttercream tomorrow too?
This is the smoothest icing ever, so I don’t want to substitute a different one. I appreciate you experts’ thoughts.