I need some help!! I am making a 3 tier 12-10-8 cake for a valentines banquet tomorrow.
We have snow and there is a chance this whole thing will get canceled due to weather.
My plans are this...(the cake is WASC and I wanted to use mousseline buttercream with strawberry preserves)
fill and frost today and refrigerate today and take out tomorrow a few hours before the meal.
Will this filling be ok in the fridge?
If it gets canceled can I freeze it after it has been filled and frosted?
ps...I havent picked my crusting buttercream yet so please my all means tell me your favorite. I want something that will have a very smooth finish.
thanks for any input.
Yes... it will be fine in the fridge and if allowed to come to complete room temp after freezing it will be fine after that too. I mistakenly made an entire 3 tiered cake round instead of square and I filled and frosted before realizing it. So rather than trash it (like I wanted to for pure anger release... lol) I froze the tiers (unstacked) and later took them out and thawed them. My husband took one in to work with him and the other I used to make a free cake for someone. They were both perfectly fine. I use SMBC, so it behaves like mousseline BC.
I can't give any advice on the crusting BC so I will leave that to the experts in that area.
Thanks for the reply! Ok, I will go ahead and and get the fruit ready and make a stiff buttercream for the dam.
I am SO nervous because I have never done anything this big before....