hluterbach Posted 8 Feb 2010 , 5:32pm

a bride wants chocolate cake with bavarian cream filling and is planning to freeze the top layer to eat at the year anniversary. i use the bav. cream from the sleeve. i have froze it alone in a baggie before and as i recall it was all runny after it thawed. will it be ok after the bride thaws it out or will it taste yucky and be all runny?

6 replies
hluterbach Posted 17 Feb 2010 , 4:01am

does anyone have any input on this at all? really looking for an answer so if it won't work i can tell the bride to either pick a different filling or just not freeze the top layer. thanks again.

mirda6275 Posted 17 Feb 2010 , 4:23am

I honestly couldn't eat the top tier of my wedding cake that was wrapped, covered and frozen for a year, and that was with buttercream filling.

Sorry, I can't be of any help on how the filling would last for a year.

davespeg Posted 17 Feb 2010 , 6:55am

I also tried freezing bavarian cream from a sleeve, and when it defrosted it was disgusting. I wouldn't freeze it in a cake. thumbsdown.gif

Lee15 Posted 17 Feb 2010 , 1:08pm

Bavarian cream does not defrost well. I wouldn't recommend using it in the top layer if the bride wants to freeze it.

Flintstone691961 Posted 17 Feb 2010 , 1:37pm

I would do the top layer in a butter cream.....

pamfleagle Posted 17 Feb 2010 , 3:46pm

I suggest to the bride to use only buttercream on the cake that she plans to freeze. I have not had good luck freezing bavarian - it has come out sticky and thick icon_sad.gif

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