Really cute cake, napanaomi!
There is no pleasing some people. I almost hate to ask even friends how things were. I know they taste good to me, but some folks are funny that way.
If someone asks your opinion and then goes in a completely different direction, despite your recommendations, they can only blame themselves. After all, the customer IS always right. I have made chocolate cake with strawberry filling before. I think it’s a good combination.
I baked a wedding shower cake. Did the layers, I think, Wednesday?, for a Sunday event. I used a vanilla syrup to moisten them after cooling, wrapped them and refrigerated in a “cake keeper” type box until Friday. I made buttercream on Thursday. I think I assembled the two sets of layers and the did the skim coat Friday evening, and finished it up Saturday. Keeping everything refrigerated in airtight containers and then in a box. They loved it.
Hector, when I posted a question about when to add syrup (http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/386/) recommended adding the syrup and then wrapping tightly and refrigerating for a day or two. This lets the syrup really do its work and evenly moisten the cake. I had the time, so that is what I did. My biggest guessing game was how much syrup to use.
I had made a test cake and monitored its freshness over the week (quality control is VERY important). It tasted fine several days after assembly, just kept in the fridge under saran wrap.
I fell into the trap of too close to bother freezing (and space is an issue), but not enough free time to do it all in one big push. Most of my baking is done after 8:30 pm. So spreading it out over a few days, with a big decorating day worked well.
I’m glad the Very Hungry Caterpillar didn’t eat your cake. He would’ve loved it.