Hello! I have a few questions about cakes if anyone would mind sharing knowledge. These may be simple questions but i just dont know them. I have a book called The Professional Pastry Chef by Fridberg, Fourth Edition. It has sponge cake recipes, chiffon cakes, and a Devil food Chocolate cake recipe i made recently. Doesn't contain a regular chocolate cake recipe, or vanilla cake recipe. Leads me to the question, is there a difference between say the Devils food chocolate cake, and a regular chocolate cake? Or any on the latter with other flavored cakes?
Another question, could any cake recipe be used for a special occasion cake or as a sheet cake? Like use for a tiered wedding cake or birthday cake or whatever event? I see alot of recipes specifically named "wedding cake" or "birthday cake" and so on. (probably a very stupid question so sorry if it is a waste to you)
Can you freeze certain cakes before icing and for how long would you say you could freeze them before taking them out and finishing them without damaging or losing flavor of the cakes?