Hi kind cc'ers.....
I am wondering if I will have trouble with this cake:
I baked a french vanilla WASC Tuesday night, cooled/wrapped and left out on a rack in a cake box. Last night (Wednesday) I filled it (alternating vanilla mousse/cooked strawberry filling), crumb coated and in fridge. I thought she wanted to pick it up Friday a.m, so i was planning on decorating it tonight (Thurs)....but it turns out it isn't needed until Sat. am.
I did "butter" the cake with buttercream before adding the fillings, to stop any sogginess. Will this be ok? I don't normally do fruit fillings.
Can anyone shed some light on timelines with this sort of filling? Thanks
Thought I'd change the title to entice some replies, lol Please don't tell me I need to feed my kids cake for dinner tonight, and start re-baking!!!
what recipe did you use for the mousse??
I'm thinking it should be ok. Typically I bake wed/thur (depending on how many cakes I've got) and then level, fill, crumb coat on Thursday, decorate Fri, deliver Sat. I've never had any complaints
Thanks for the reply! I used instant vanilla pudding with whipping cream instead of milk (2 pkgs pudding, 3 c. whipping cream, 1 c milk)
I don't use a lot of fruit fillings and I was worried it might seep somehow, or get soggy. (Used frozen strawberries, instant jello powder --adds sweetness and colour) and cornstarch to thicken for the cooked filling) Incidentally, the leftovers were YUM!
Is it wrapped up in the fridge? I only ask because you don't want to get funky flavors like garlic making their way in to your beautiful cake.
I concur that it should be okay. I usually bake Thursday for Saturday orders and always keep them wrapped up before icing them - they're just fine for Saturday or Sunday eatin'.
The fillings sound good - nice and summery!
It's inside a box--and I agree with the smell factor---it's in a second fridge I only use for cake stuff.