Can I freeze a cake with pudding filling? I want to fill the cake and dirty ice it then freeze. Using it for a cake decorating class and would like it firmly frozen while decorating but also want the kids to enjoy it afterward.
The truth is, you can freeze almost anything. The problem is quality afterward.
Dairy seems to suffer the most from a freeze/thaw process. It tends to break down and can become grainy and watery at the same time. It will still be completely edible. The kids may not even notice.
Fresh fruit also suffers the same fate in a freeze/thaw situation. While the fruit will be good and edible, the consistency will be different as the structure of the fruit often fails in the process.
That said, depending on the pudding filling, it may survive quite well in this situation. Know that and moisture in the pudding that comes out as a result of the thawing will be absorbed by the cake. I would try it.
So if dairy doesn't freeze well then my butter cream is at risk as well. Is that correct?
I've never had problems freezing/thawing buttercream. But as matthewkyrankelly stated above, fruit fillings and pudding fillings may change texture after they thaw. Kids might not notice the grainy/watery texture, but most everyone else will know something is different.
I guess I put this in the wrong forum didn't I? Oooops . How about Mousse for freezing?