Is it dangerous to re-freeze cake?

[TheHouseofMirth]

DS is having his birthday party on Sunday and I'm busy filling the freezer with cupcakes and layers of sponge for his main cake so I can decorate them all on Sunday morning. He has also asked me to make some cake pops to hand out at school on his birthday next Wednesday. I am quite likely to have cake lefover after the party on Sunday and I'm wondering whether I could refreeze it to make the cake pops on Wednesday morning or if how long the mixture would keep for in the fridge if I mixed the cake crumbs and frosting on Monday morning?

Or should I just make more sponge from fresh?

Its probably not dangerous if the cake isn't covered with anything that's going to go off (buttercream icing etc).....there's a limit to what can happen to dry cake!

(I freeze and re-freeze cake on a fairly regular basis....now nervous in case someone comes along and presents medical evidence to the contrary!)

I have done a spot more Googling and it really doesn't seem to be a problem to refreeze uniced cake.

The cake will have butter cream icing on it, however I should be able to cut all that away to leave plenty of un-iced cake. That should be OK, shouldn't it? Basically I'm making him a mountain cake. He want sit to be vey big so I am making many layers, sandwiching them together and then covering the whole lot with buttercream.

no. It will be fine. Cake is very low risk when it comes to food safety.The worst thing that may happen is a bit of freezer burn

As long as the buttercream hasn't been sitting out in the heat for more than a couple of hours, extensive research in the Filly-household indicates that it freezes fine as well.....

Very noble of you to undertake that kind of research Fillybuster