Trying to make an ice cream cake for a friend who LOVES red velvet cake. I'm thinking red velvet cake + vanilla ice cream + cream cheese frosting. 3 Qs:
1) Will it be ok to eat the cake fairly frozen (i.e. only thawed enough for the ice cream to soften)? Will the cake and frosting be too frozen/hard?
2) Will the frosting sweat when the cake comes out of the freezer? If so, how might I prevent or handle this?
3) What's the best way to store the cake in the freezer befotehand (<12 hrs)?
Thanks, Foodpicklers! You all are the BEST!