I will be baking cake layers this week two nights ahead of time and freezing the layers. I will be making the frosting one night ahead of time and wondering if I will destroy the texture by refrigerating it. I don't refrigerate my cakes after they have been frosted and am still alive to write about it, but as one big mass I am wondering if I should keep it in the refrigerator it until ready to frost. I also am concerned about a "dry crust" forming.
I have made a number of different chocolate frosting recipes from CI, but I was thinking of making this one for this cake http://www.recipes5000.com/2010/01/co... I would make it at the last minute but I will not have a food processor or a stand mixer (but a small hand mixer) at our beach house. Thoughts?