Question about freezing cakes. Going to be doing either an angel food cake or a sponge cake for this weekend. How do either of these fair with being frozen? (I plan on making them gluten free as well).
Hoping this will work out ok but thought I would check before I try it. (Also have to do 200 cupcakes and cake pops - fridge space is going to be tight!)
Planning on filling the cake with basic strawberries & topping it w/ whipped cream.
Thanks so much!