I have a fairly large cake/pastry order for this weekend. My week is shot already because both Wednesday and Thursday nights I won't be able to work on the order at all.
Is it too early to cut & fill the cake tonight or tomorrow night if I store the cakes in the fridge until Friday when they will be covered in fondant & decorated? The cakes will have chocolate mousse filling.
Thanks for the help!!
IMHO, they will not be good by the weekend, even refrigerated. Why not freeze them after they are filled? (unless your filling can't be frozen)