You certainly can make both the cake and the icing ahead and as long as both are well wrapped/sealed and air tight you should be able to keep them nice and fresh. For the cake, I would make sure to double-wrap the layers and I would also thaw them overnight in the refrigerator the night before you would like to assemble the cake, and I would keep your frosting in the refrigerator as well and then just bring it back to room temp the morning of the assembly. You also could potentially do the crumb coat before the initial freeze, but that may cause issues when you try to thaw and unwrap the layers so I think it would be best to keep the cake and frosting separate until you are ready to fully assemble. If you have any further questions, please feel free to contact our Baker's Hotline at 1-855-371-2253 (Monday-Friday 8:00am-9:00pm EST, Saturday & Sunday 9:00am-5:00pm) and we'd be happy to talk you through any other question you have at that time. Good luck and happy baking! Jocelyn@KAF

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