So, today I'm working on my final draft of my Lemon Velvet Cake. I have to turn it in on 09/19, so I'm making the sponge today and freezing the layers on cake boards. I've done this before, so I know it will still taste fresh. I might also work on the lemon curd filling. I need to make it just a little thicker because it tends to ooze out between the layers when the cake is cut. I could add one more egg yolk to the curd, or perhaps add some corn starch blended with a little water. I'm not sure what I'll do yet. The frosting, which also freezes well will be made tomorrow.
Fingers crossed.