will my chiffon cake be ok on wed?
I need to make a chiffon cake to serve this wed. But due to time constraints i'm thinking of making it tomorrow night (mon). Should I freeze the cake? slice in half to frost then freeze or just freeze the cake?
Depending on the type of chifon cake you are making (e.g. chocolate, matcha, taro, kinkako etc. are some of my faves) you can keep them at room temperature in an air tight container. It will keep easily within 3-4 days times, and maybe more but quality and texture begins to decline after 4 days.
But if your chiffon cake contains perishables (like dairy), then I would keep it in the fridge, in an air tight container, esp. in warmer climates as summer approaches and the weather warms.