Seasoned bakers help please!

[MinesaMess]

Hello, can anyone tell me if it's possible to make a sponge cake 5 days in advance if i cover it in marzipan? And how do i store it?
TIA

A Madeira cake should be fine, as it is a good keeper, but I think anything lighter than that would go stale.

Thanks for that. Madeira it is then. Apparently I have to leave the marzipan to set for a day or two before icing. The cake is for Saturday and I'm off tomorrow but working Thu/Fri. Looks like I'll be baking at midnight!

Could you freeze it, marzipan on friday, ice on saturday?

Can you freeze sponges? How do you stop them going soggy when defrosting and how long to defrost?

If you're using fondant to cover the cake you can just marzipan and then ice it immediately. You only need to leave the marzipan to dry if you're using royal icing.

I wouldn't want to eat a 5 day old cake, although Madeira is dry anyway.... I would also freeze it if there really was no way of making it closer to the time.

Ok, thanks that makes things easier. I've decided I'm going to bake sponges today and freeze, marzipan Fri night and ice Sat morning. Sounds simple enough, we'll see!