storing a cake before icing it- where and how long?

[sunglasses]

Planning to attempt the dreaded Barbie cake! for dd's 5th birthday so not being an expert was going to cook cake- buttermilk birthday cake a few days before and then ice it day before? 2 days before?
(I am trying to give time for things going pear shaped and having to dash to supermarket for emergency fall back cake!)
Is this possible and what would I do? just thinking of the weird bowl shaped cake and where the heck i could store it till its ready to ice. Is it good to freeze it before icing? so its cold not frozen right?
Also the recipe i have is from domestic goddess book using 3 eggs, 250g flour etc -would this be enough for a 2 litre pyrex bowl cake? and approx how long would this take to cook and would i reduce temp from 180 degrees?
So many questions sorry but I know there are some baking experts out there so Help! please

In an airtight conatiner for up to 3 days. No idea about the rest, sorry! I have a ailsafe recipe that I always use, so ive no idea about Nigella's one.

Yes, it's a very good idea to freeze before icing. I actually ice things when frozen as you have a firmer surface to work with and lose fewer crumbs into the icing. I'd ice on the morning of the party tbh. And although this may be not to your taste, I always use betty crocker cake mixes for kids birthday cakes, as I can guarantee that the cake will come out right and be robust enough to be cut into the shape needed. Your own cake mix may be as good.

Thanks- so is it not ok to ice the day/ night before? Party is 11 in the morning and I can't have that pressure to ice a barbie gown that close to the party!

I always make the actual cake about a week before and then freeze it til I'm ready, then ice the night before, usually still frozen - it defrosts v quickly. The Barbie cake is a bit of a nightmare tbh - getting the middle bit to cook before the edges burn is really hard. Last year I used a stack of three flat cakes instead - a cupcake on top of a small sponge cake on top of a slightly larger one and then iced it with that ready roll icing - you sort of roll sausages out of spare icing first and suspend them from the doll's waist to create ripples in the 'fabric' of her dress, and then drape the icing over. Hard to describe but it was v successful. If you google some of those American cake icing sites you can see the method.

i have to say cooking a cake for ages in a pyrex bowl does sound like a nightmare to get right so maybe the flat cake idea would be best- what sort of cake did you bake ogre? and did you do butter cream icing underneath the ready rolled icing? just wondering how it all sticks together.

Yes, plenty of buttercream to hold it together!

Pyrex should work, although you would need to do on that big at 160-170 slowly.

I'm not sure 3 eggs is enough for a 2l bowl.

My trick is to take my usual tin fill it with water

To normal mixture depth and use that to fill the strange shaped tin. Gives a very good idea of if you need more or less mixture.

There's now a baking topic - there are lots of wise people there who can help with the barbie cake odyssey