I have to make a cake filled with sliced banans in pudding. I know I have to add lemon juice to bananas so that they wont turn brown. I just wanted to know how far ahead can I prepare filling? or how long can I freeze it in a container? or freeze the cake already filled?
I have frozen cakes already filled with other types of filling but this is my first time with a fruit filling. It save so much time if I can prepare a head of time. Help?
I have not had much success with using real bananas in filling. Last time I made a vanilla custard and added some banana baby food (stage 3 - added enough to taste) and it turned out pretty good. I didn't have to worry about the filling turning brown right away. Hope this helps,
wow a banana pudding cake sounds so delicious. If you get it to work let me know. I'll have to make one.
oh what about the banana creme filling in the stores, the kind where banana's are optional? I cant imagine bananas holding up well.
I did one for a client and it was done a couple days ahead of time. I just kept it in the fridge and yes I did the lemon juice on the bananas and they stayed fresh looking.
I often use sliced bananas in a custard (pudding) filling and have never had a problem with the bananas browning. However, I've never froze the cake or filling, nor have I made it ahead of when I needed it to fill a cake. It's my brother's absolute favorite filling! Good luck!