My husband and I are hosting a party for our 25th anniversary in 3 weeks.
I was searching for a cake to make ahead and found one, a dense chocolate pound cake baked in a bundt pan, split horizontally, filled and topped with a fluffy chocolate Italian buttercream, and garnished with a generous amount of chocolate curls. The cake can be baked ahead and frozen, which is perfect. And I’m figuring that I can make the chocolate curls several days ahead and tightly wrap in plastic, keeping them in a cool, dry place.
But the frosting is worrying me because I have never made this type before. For most of the cakes I have made, I’ve used either an uncooked buttercream or a cream-cheese based frosting. But I want what I think an Italian buttercream would be—not too sweet, fluffy, chocolatey. However, this must be made two days in advance to fit into my dinner-prep timeline, and I’m not certain how such a frosting will hold up for that length of time.
I would greatly appreciate any advice that anyone could give me on making this type of frosting in advance. Thank you.
ps- Also could the cake be assembled, minus the chocolate curls, 20 hours before serving? If so, should it be refrigerated?