Multi-day Cake

My mom's 71st birthday was Tuesday and tomorrow we're having a small brunch to celebrate.  One of my favorite cake cookbooks is Extraordinary Cakes by Karen Krasne, who has an amazing restaurant in San Diego called Extraordinary Desserts.  One of my unofficial goals with my cake project is to work up to doing a cake out of Krasne's cookbook.  (I've had it out from the library on two separate occasions and still haven't tried a recipe.)

Krasne talks about having a multi-day cake plan.  You bake the layers on one day, make the syrup and fillings another day, assemble on a third day and freeze the cake, and then make the frosting, frost the cake, and serve on the fourth day.  When you read that it seems kinda crazy (FOUR days to make a cake), but for my mom's mocha cake, I've done something similar.

Wednesday night I baked the cake layers and put them in the fridge.  Tonight I made the whipped cream filling, sliced the layers, assembled them with the filling in a spring form pan, wrapped it all in saran wrap, and put it in the freezer.  Tomorrow morning I'm going to attempt to make real buttercream frosting and frost the cake.

I bought super fancy, minimally pasteurized whipping cream (as recommended by my Moosewood cookbook) at Whole Foods and it made for a delicious vanilla whipped cream filling I put between the layers.  I'm excited to try actual buttercream frosting.  I'll update with recipes and pictures.