Cake baking query

[JellyCurls]

Ok posted in parties and then found this thread.

DD is 7 on Wednesday and has requested a cake that is very specific in design, she has SN so that's quite normal. Anyway I am all prepared to attempts said cake but when can I bake it in advance?

This weekend would be easiest but will it last? Also for a bday cake (tobe non chocolate) am I better with Madeira cake or a Victoria sponge. It has to have a jam filling / sandwich layer

If your worried, you could make it, freeze it. They ice (and cut, I beleive) quite well when frozen, as fairly solid.

Maderia should last if you make it at the weekend.
Personally, I prefer sponge, but again, for decoration, maderia may be best.

have to be honest i much prefer victoria sponge, i make a fair few cakes( got 3 to make next week ) i always use the same recipe.

I'd go for a sponge too; what icing are you planning on using? If it's roll on, then that will hep keep the cake fresh. Or freeze it as already suggested, they freeze really well.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

sorry way too many messages there.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

a few people like madiera mainly because if your cutting or shaping your cake its firmer to work with, i.e less crumbs.

Thanks ladies. Cake baking never happened today so going for a Victoria sponge and will bake it tomorrow and decorate on Tuesday.