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I am making a triple-tier cake with bottom layer chocolate madeira and top two layers victoria sponge. Have done it and iced it all in one day before but haven't got time this time, so was thinking of baking all the cakes a week in advance and freezing them whole, then slicing in half while still frozen, defrost then ice? I'm worried freezing them will make them dry/soggy - will it be ok?
And when should I take them out in order to defrost and ice? The day before? And should I put buttercream/icing on while still frozen or fully defrost first? They will be filled with buttercream and finished with ready-to-roll icing from a specialist shop.