I baked a 16 inch round chocolate cake tonight that I want to fill with Bavarian Cream to use as a base layer for the Turtle Cake (the practice cake is in my Photo Gallery) that I am making for my Son-In-Law's birthday. Is it okay to freeze a cake that has been filled with Bavarian Cream? I don't need the cake until Tuesday and I want to get as much done ahead of time as I can because we are having our Family Christmas celebration on Tuesday as well and my Daughter is coming over early Tuesday to help me decorate/create the turtle cake.

Thanks in advance.