If I am needing a cake for a Sat. but am going out of town on a Thursday I will need to have the cake finished by Wed. night completely.
It will be my poundcake recipe and I would like to torte it (10" round) with strawberry filling. I know I need to make sure that the filling is thick. But, should I have the filling between a light layer of buttercream on each side of the torted layer so that the cake does not get soggy.
But, my main question is - Will this be ok freshness wise??? Of course it will be refrigerated and covered until the event, then brought to room temperature by the hostess of the affair.
I think it will be just fine.
I would agree that the freshness would be fine, and it sounds very yummy!
I think it will be fine too. I don't think that the filling will make the cake soggy, as long as it's a thicker consistency. The one I used has the consistency of jelly, and the cake leftovers we have for a few days don't even get soggy. I bet it would be yummy to add the layer of buttercream though
As long as you use the sleeved filling or jam or pie filling the cake will not need to be kept in the frig.
I never put b'cream on the layers if using a fruit filling. It makes the layers slip apart
And actually the cake would be better off not refrig'd .... that hastens the drying out. Either fz or leave at cool room temp.