Bake, Fill, Ice, And Freeze Ahead Of Time? Really?
Decorating By veghed Updated 26 Jul 2016 , 6:05pm by -K8memphis
I read this in another thread.
I would think fresh fruit in the filling would not work well. Are there any filling/frosting limitations to this? What if the cake has been previously frozen? It doesn't adversely alter the cake's texture or flavor?
i bake to order -- i don't just have random fruit filled cakes waiting for a good home --
typically i'll make icing and filling/s monday --bake on tuesday fill and freeze same day -- then remove from freezer and final ice thursday -- then decorate friday --
i have tested all my stuff and it goes in & out the freezer well -- the big deal here is to be sure you have no water hanging around anything -- no under whipped whipped cream -- no home made fillings with water content -- all the water has to be cooked out or held with pectin or cornstarch -- and for fresh fruit it gets sandwiched in whipped cream or buttercream so the cold fat holds all that liquid in --
i never just put random baked layers in the freezer -- they are already paired up with their fillings and splash so all the flavors are melding together -- and actually cake needs to do this to be at it's best -- if you deliver fresh (tier) cake it typically will crumble and not serve well -- i don't mean the mud cakes and stuff but those last a long time anyway -- i mean like white wedding cake, creamed layer cakes not pound cake -- you know what i mean --
i did a beautiful marbled cake choc/yellow once and it was a crumble fest because it was exactly out of the oven and onto the serving plates -- tasty but crumble bumble mess --
so -- do some testing
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