make ahead cake - storage? how far in advance?
I'm making a Strawberry Meringue Cake from Nick Malgieri's Perfect Cakes. It is a strawberry filled genoise layer cake with meringue covering the top and sides. The recipe says to serve as soon as it has cooled from colouring the meringue but i need to make this cake tonight (sunday) to take to a party tomorrow night.
Will i be ok to make it all including torching the meringue to serve tomorrow night?
Would it be better to make the cake, fill it, and wrap in the fridge. Make the meringue and store in the fridge then quickly top and torch tomorrow night? Maybe this will make the cake too dry and it's better to do the whole thing then fridge...
Tomorrow I really only have time to pick up the cake after work before the party and I don't want to be late as it's "the birthday cake".
Thanks in advance!