All served and about to be eaten! When baking it has always been stressed to me that eggs should be at room temperature, so I take them out of the fridge the day before I plan to bake. With the butter I also take it out of the fridge the night before baking if the weather is cool, or an hour before baking if the weather is hot. Having the chill off these items can make a little difference … but if you forget to do this please don’t worry … it is just a suggestion. I have given both the Thermomix and non Thermomix method for this cake ... each will give a slightly different result due to the method of processing. I prefer to make the icing the day before I need it and refrigerate overnight … this allows flavours to develop but this it totally optional … it can be used straight away if you wish. The quantities given with give you a firmer icing, so for a looser icing use more sour cream. If you wish to make a chocolate buttercream, then add 20g Dutch cocoa with the last 100g of icing sugar, and you will need to add a touch more sour cream … check and adjust to desired consistency as you go ... see here for the recipe for my chocolate buttercake using my chocolate cream cheese icing. It is a large cake, and a great one for birthdays and other family celebrations.