I am looking to do a cake (pref a marble one, or any sort of sponge - will have proper icing on it not butter icing I think the rolled stuff maybe better option) and needing it to last approx 3-4 weeks.
i've heard that adding glycerine will increase it's 'shelf' life as it were, but i'm not sure at all on how much i'd need, I use a basic 6,6,6,3 recipe, with a dash of milk if it looks a bit dry.
any thoughts/recipes for it to work. failing that any other thoughts - usually a cake will be OK in my tin for about 10 days ish, but it goes a little dry.