I'm making DS's novelty cake next week and have been doing a bit of planning. This is the recipe that I am going to use (from Debbie Brown's Easy party Cakes).
12 oz self raising flour
6 oz plain flour
6 eggs
12 oz butter
12 oz caster sugar
Vanilla extract
There is no mention of freezing the cake for carving, just leaving it tightly wrapped for at least 6 hours after it's cooled to let the texture settle.
I don't have much freezer space. Can I get away with just putting it in the refrigerator?