I have a dinner with friends this Saturday and am thinking of making the White Genoise from TCB. I don’t have time on Saturday so I thought I’d make it on Wednesday, freeze it, and then decorate it Friday night. For the frosting, I want to try Rose’s suggestion of chocolate chip whipped cream. I’ve never made a cake ahead of time and freeze it, so I’m a bit nervous about it.
My questions are:
1. Should I syrup the cake before I freeze it? Will the flavor/syrup deteriorate?
2. Can I decorate the cake while it’s still frozen? Will this change the texture of the whipped cream?
3. Once decorated, the cake will then stay in the refrigerator overnight on Friday and during the day on Saturday. Is this enough time for the genoise to thaw? The dinner is Saturday night.