I have a really large cake order coming up and I will need to make my FBCT's in advance. Anyone have any experience leaving them in the freezer for 3 or more days?

I have left my FBCT in the freezer for a week! That's the longest I was brave enough to try. After I finished my transfer, I let it harden in the freezer as usual. Then, when it was COMPLETELY frozen, I very carefully transferred it into a Ziploc freezer bag, leaving it on a hrad surface (cardboard) in the bag. I had no problems with mine when it came time to transfer onto the cake! HTH!

glenda

I had the exact same question so, when I tried it for the first time, I left it there for two weeks. No ziploc bag or anything, just in the hard surface and being careful not to mess it up when I went into the freezer to look for something else... it was fine!!

I finally used it in a cake (I wanted to see how long it was going to take to thaw after that long in the freezer) and it worked out perfectly. It didn't take longer than the ones I've left for a day or two.

Amazing stuff!! I have to admit I love this technique!

Laura

I found a BCT that I did back in October in my freezer this weekend. It was fine...no cracks or anything. Since I was curious and did not plan on using it (it was a backup), I decided to break off a piece and taste it, YUCK! It had absorbed the other foods in the freezer. So I guess 4 months is way too long