Ok bakers: I'm making my brother a Boston Cream Pie for his birthday on Sunday (his fave). Since we have a snow day (in Austin, can you believe it?), I would like to bake the sponge cake today and assemble it with the pastry cream on Sunday. I've refrigerated other layer cakes for a day or two before putting them together, but never a sponge cake. Would it be ok????
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)