I beg to differ. If you make a rich madeira cake it will keep for a week easily. Or just add a tablespoon of extra flour to a normal sponge mix. You can either freeze it and then defrost a couple of days before. Or ice it and make sure you seal the edges with icing between the icing and the board. It is also best to use a drum board rather than one of the thin ones as they flex and you lose the seal. I found this out the hard way....blue cake. I have had success with freezing, it also makes the cake a bit more rigid for icing. Incidentally, I use a thin layer of butter icing to stick the regal ice on with. Good luck.