Hi ‘THATH SAYS’,
It is possible to make a drip cake without freezing it. For people suffering from hot weather, like in my country, namely Mauritius, I recommend using all ingredients at ‘room temperature’ like for example the eggs and jug of buttermilk needed for the cake may be pop into a bath of warm water before use. Another idea for the perfect drip cake is to soften the butter using bain-marie instead of a microwave. However, the butter must not melt completely and for an easier recipe, the icing can be added to the butter which will make it smoother. Moreover, if you still want a little freezing, it is preferable to ice the cake into the fridge but only for firming it. I recommend removing the cake from the fridge before serving within a minimum of one hour and let it defrost at room temperature. Lastly another idea to prevent a cake catastrophe, it is better to use ‘fondant’ and heavy buttercream instead of ganache which may melt once it is taken out of the fridge. Besides, it is better not to freeze the drip cake whether in hot or cold countries as condensation may occur which may make the cake soggy and drip with moistness.