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A lot of bakers--myself included--would say that most cakes actually benefit from a stint in the freezer (tightens the crumb). Freezing it overnight will not be a problem at all, and is probably a better approach than leaving it out (to potentially dry) and then freezing just before cutting and frosting. Just be sure that the cakes are thoroughly cooled to avoid condensation and well wrapped to avoid absorption of odors.

I would take the cakes out a couple of hours before you plan to cut and frost. Mostly thawed cakes will work ok, but I have had less success when the cakes are more than slightly frozen.

I imagine that the call for freezing one hour before cutting is to get it to the semi-frozen state. Perhaps this is a very moist (ie., potentially very crumbly) cake, in which case, it might be too soft to cut and handle at room temperature.

Please report back on the results and how you like this particular recipe. I've been looking for an excuse to make a red velvet.

Everything I've made from the Daily Soup cookbook has been excellent, although it's a bit on the complicated side. I also love Deborah Madison's recipes, and she has a soup book (vegetarian).

In a chicken and mushroom stew with a bit of cream and white wine...yum

Several years ago I had no problem locating anchos and chipotles at a larger Sainsburys (O2 Centre). There's also the Spice Shop on Notting Hill, which might carry guajillos (they have them on their website):

http://www.thespiceshop.co.uk/catalog.php?c=6

I vote for panzanella, it's so delicious. If you're set on a puree, you could try broccoli. I think Giada has a recipe with butter and parm, but there's got to be others out there.

I like mashed potatoes with roast chicken. A decadent version with garlic, it's a puree.

@ Ribster I think they were red potatoes (from my CSA)

Mac and cheese here as well (surprised it's come up so often, I always thought that everyone loved it), and any kind of Mexican food that involves a tortilla (I'd say Mexican food in general but honestly it slips past most of the time, so long as there isn't a tortilla in the picture). He just doesn't like them. Also, cornbread.

And pancakes, which makes me sad.

They look really cool chopped and roasted with zucchini or yellow squash. Season well with garlic, some chopped onion, and whatever you prefer.

I like Ace of Cakes, and I've watched a few cake shows, but I absolutely agree that way too many hours are devoted to them, and of course, it's not even the "food" aspect that is the focus: these are frosting sculptures, and I wouldn't doubt if most of them tasted blah. If it was a pastry competition, about the actual food and not merely the decoration, I'd be much more interested.

Try Earth Balance. They make a tasty vegan butter substitute that works for baking, and they also do a 50/50 blend with butter. They also make a stick shortening without the bad stuff: http://www.earthbalancenatural.com/#/products/shortening/

I've tried a pastry crust from Sally Schneider that was intended to have less fat, and it turned out very well. It only has 4 tbs. butter. If you eat baked goods often, it's good to have up your sleeve:
http://www.kiwimagonline.com/recipes/recipepage.php?re_id=50&kw=Foolproof%20Flaky%20Butter%20Pastry-Sally%20Schneider-Holiday%20Baking-flour-sour%20cream-&category_id=6

I like to keep spaghetti sauce on hand for emergency quick cheap meals. For less than a dollar, I can get a can of Hunts mushroom and garlic tomato sauce, which is not overly sweet and has no corn syrup. The best tomato sauce, no, but totally fine for most purposes.

Proper Chinese food. And Indian.

It's brownies with cinnamon. Take your favorite brownie recipe--or a mix--and just add cinnamon. There's nothing esoteric or ethnic about them, and also nothing unmanageable: brownies with cinnamon.

Easier than a flan, certainly easier than churros, and while it's a bit oddly demanding, the most tactful way to deal with it is to show up with some Mexican brownies. I was expecting you to say she asked you to make baklava or mochi or something.

Assuming you have a good brownie recipe, they are also delicious, whatever you decide to call them.