I have a wedding coming up soon . I was wondering if anyone has frozen a cake decorated in Bettercream or Pastrypride? Does it affect the texture in anyway?
Anytime either product is used the cake tastes best if eaten w/in a short time.......like just a few hours. I would think it might change the texture but can't say forsure.
You might do a test on a piece of cake you might have around.
I have been wanting to try the bettercreme for some time now. How does it affect the taste if it is not eaten within a few hours of I guess icing the cake? Is it not best to make the cake a day or more in advance? Thanks!
I purchase the liquid Bettercreme and whip it myself....
I usually whip it all up and freeze whatever I have left over for another time. I thought it thawed out fine, but you could always do a small test run.
Rich's Bettercreme handling instructions:
(For ready to use, but most info applies to the whipped liquid.)
(Shelf stable for 5 days on cake.)
Rich's Bettercreme decorators newsletter info:
Thanks for the suggestions. I will try freezing a cake allready decorated to see how it comes out.
Once on a cake it tends to airate(sp?) which give it a totally different mouth feel
Yes, you can use fzn whipped bettercreme. Just rewhip it.
Personally I just scrape out as much of the fzn liquid I think I'll need for a cake and return the rest to the fzr. Remember it is in a semi fzn state so it's not hard to remove some. I *never* defrost the entire gallon of liquid at once.
The colder it is the better it whips up. Even fz the bowl & beater
I *never* defrost the entire gallon of liquid at once.
Holy Moly, that must be the institutional or food service size.
I buy Rich's Bettercreme by the quart.