Wanted to do Durian layered cake. But due to my ignorance, i made a durian butter cake and started whipping up cream to layer the cake. Tasted alright at first but after fridging, the cake becomes stiff hard under the cream. 
Was not sure of the reason why and asked around..did not find the ray of light at that time. I was only enlightened when asked the teacher during my 1-day baking lesson.
Some infor to share if you are a beginner who's reading now..due to texture reason, butter cake cannot be fridged else chiffon cake is alright. Thanks to my i-ls & Irene who'd to try the cake=b
