need quick advice - cuban opera cake

[greysangel]

I am the queen of paranoia when it comes to worrying about things staying fresh. A friend's birthday is on Wednesday and we are going out that evening. I would like to make the cuban opera cake which would be perfect if it weren't for the fact that I'm going out tomorrow night (one night for the cake, another for the glaze). Do you think it would be ok to do the cake tonight and the glaze on tuesday night and still have it be delicious on Wednesday? Or is that too long for the cake layers to stay fresh?

Anyone? please? I'm off to the grocery store this morning so I have to decide whether to do this one or another...

JeAnne

[valchemist]

JeAnne,
I would make the cake layers tonight and just wrap them tightly and freeze them. freezing them will NOT affect the quality of the cake and will in fact keep them nice and fresh for wednesday. also, the cake layers will be easier to cut/handle while partially frozen. I made my layers a week ahead and froze them and that worked out great for me.
Val

[greysangel]

YAY VAL! So do the cake layers tonight and then all the filling stuff and assembly on tuesday night? I'm just worried about having enough time for the glaze as well. But I'm going to take your advice :D

Thanks!

[valchemist]

editing...

be sure you have at least 5 hours (maybe closer to 6!) on Tuesday night to get everything done.

good luck!

[greysangel]

guess it's going to be a late night on tuesday :D

thanks Val!

[beacooker]

JeAnne, if you have extra time after baking the cake layers, you could also make the buttercream today, and keep that in the refrigerator, then just let it come to room temperature before assembling the cake. That is how I did it, and it worked great.