This (non-Rose) cake has cornstarch-thickened custard between the layers and in teh buttercream (which is only the custad, butter, and a little powdered sugar). Cornstarch is not supposed to freeze successfully. However, I have a friend who has made this cake a gazillion times and frozen it with absolute success.
Any thoughts on this???? Despite physical evidence to the contrary, I am, of course, paranoid it will not work.