Lotita Posted 18 Jan 2013 , 10:40am
post #1 of

Hi EVERYONE!!icon_smile.gif

 

This is my first ever post BUT I always come on to Cake Central because I love reading everyone's opinions, achievements and questions.

 

I need your help! I am making my own wedding cake and just wanted to know if I can make a mango curd in advance and freeze it? Will it still taste good?

 

Also, if I had the cake on display for an hour would it still be good to eat or will it spoil? I think it will still be good considering it is coming straight from the fridge but I'd love to get everyone/s opinion! 

 

The recipe I'm thinking of using is:

 

 

Mango Curd

 

1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces

1/2 cup sugar

3 tablespoons fresh lemon juice

Pinch of salt

4 large egg yolks


1/4 cup (1/2 stick) unsalted butter, cut into small pieces

 

 

Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.

Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.

8 replies
-K8memphis Posted 18 Jan 2013 , 2:12pm
post #2 of

this needs to be kept chilled as you know

 

one hour in advance--no problem

 

should be perfect

 

but of course watch how long you have the cake out decorating & all

 

you are very brave to do your own cake!!!

 

hope you have some good helpers at the last minute to assist you

 

best good luck and wonderful wishes on your wedding day and marriage!!

-K8memphis Posted 18 Jan 2013 , 2:20pm
post #3 of

oh and the freezing

 

yes i freeze my curds

 

but test it first

Lotita Posted 18 Jan 2013 , 8:17pm
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AThanks k8memphis!

My mum was a cake decorator once upon a time and we tend to do all the special occasion cakes so I have great help :).

I am making and completing a day in advance for the caterer to take and fridge until cake time at the wedding, which has me the most concerned as there is an entire day where they can fudge things up and no way I can fix it!

So not having full control is scary but I will make and freeze the curd in advance as per your suggestion and pray for the rest to go right :)

I'll see if I can get some photos up after the day, they will be individual cakes...just to make life more difficult ;). Thanks for your well wishes!!!!!!

Annabakescakes Posted 18 Jan 2013 , 9:11pm
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AI did my own wedding cake, as well. I wasn't done in time, either :-( but the photographer made a suggestion that i should take the roses from the back and move them to the front, and saved the day. lol So day before is a great plan. I think the real upside to individual cakes is that you can make and freeze them all in advance, right in their own little box! Just wrap well, and don't use real bold colors until you add the finishing touches, since color can run upon thawing.

Annabakescakes Posted 18 Jan 2013 , 9:12pm
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APlus the 12" boxes come 6" high, and are easier to stick in a cooler than a whole cake, which can be bumped.

Lotita Posted 18 Jan 2013 , 9:29pm
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A

Original message sent by Annabakescakes

I did my own wedding cake, as well. I wasn't done in time, either :-( but the photographer made a suggestion that i should take the roses from the back and move them to the front, and saved the day. lol So day before is a great plan. I think the real upside to individual cakes is that you can make and freeze them all in advance, right in their own little box! Just wrap well, and don't use real bold colors until you add the finishing touches, since color can run upon thawing.

Sorry for what may seem like a stupid question but can you freeze and thaw the entire cake!

Given I only make cakes on order or for special occasions I tend to make it the day if or day before and have NEVER frozen a cake so if I'm going to try I need all the details!

I presumed you could freeze the cake and thaw it to add the fillings, buttercream, fondant and sugar flowers...but your comment reads like I can thaw the entire mini cake! (Minus bold colors that you mentioned) is that right or am I reading it wrong?

And sorry to hear about the problems on the day! Nothing worse!!! Which is why I've asked my caterer not to call me the day of my wedding :)

-K8memphis Posted 19 Jan 2013 , 12:10am
post #8 of

freezing fondant covered cakes makes me nervous

 

but i freeze my filled cakes routinely

 

i test the fillings in the freezer with the cake first--make sure everybody can survive thawing out ok

 

but that's how i do it

 

then i take them out and final frost, fondant whatever, decorate, i keep it chilled after that

 

34 years ago i froze my decorated cake and a friend set it up for me at the reception

 

now i do not freeze any finished work

 

just buttercream --maybe french buttercream--can't remember -- but it worked for me

 

'course you want to thaw by degrees not just from freezer to outdoor table or anything like that

Lotita Posted 23 Jan 2013 , 1:02am
post #9 of

AWhat I suspected! Thank you! And yes I wouldn't just slap it frozen on the table to thaw :)

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