Hello friends!

I will be starting to bake the wedding cake I have for this weekend today!
I have a few questions about filling and freezing!

I know for sure that it is ok to freeze a cake filled with buttercream because I have done this with no problems.

This cake will have one layer filled with raspberry jam. It will be light on the jam kind of mixed with some buttercream. Would it be ok to freeze this without messing it up??? Would it be better to use preserves???

I have another tier that will be filled with lemon frosting. Basically...I take a can of Duncan Hines Lemon supreme frosting and add a little lemon extract to it. It may sound wierd...but it actually tastes really good when used as a filling!!! Would it be possible for me to freeze this without issues???

I really like to have as much prep work done as possible since this will be a large cake and I am going to be very busy anyway! I want to have the cake completed on Thursday!

Any help would be great!!!!

I also use the apricot glaze before I freeze so I am not worried about the cakes getting too dry.

I am going to give my post a bump!

I know you guys can help me!

Thanks so much!!!!

I wouldn't be of much help, but here's a bump for ya!

I will give you a "bump" too, cause I have the same concerns. I want a nice filling, but want to put a fondant on cakes....but want to stay away from anything too sweet for the filling. (like icing or jam)...what can stay out for a few days without refridgeration??

I can tell you that the lemon icing is really not too sweet for a filling and since it is from a can...I know you would be ok to have it out without being in the refrigerator. I am uncertatin if lemon curd need to be chilled...but have read that it works really well as a filling.

I am not concerned with a filling that does not need to be refrigerated. I refrigerate ALL of my cakes so this is not an issue.

I like to fill my cakes before freezing but have never used anything but buttercream. This bride has requested the raspberry jam and lemon.

If anyone has ever frozen a filled cake with these ingredients...please let me know!

Another bump!

Anyone????

Thanks!!!

One more bump!

I guess if no one knows...then I will just fill them later!

Thanks to anyone that knows.

Now back to my baking!

Well...I sent a private message to another member advising me not to fill the cakes before freezing.

She said the defrosting process might cause the filling to become runny.

I would rather be safe than sorry!

Hi there!

I would not definately freeze any cake that had a filling other than buttercream. Just as you said, it will sweat and pick up extra water when it thaws. My major concern would be the cakes sliding apart once you stack them. If your filling becomes thin, by the addition of water when it thaws, then your cakes will more than likely slide.

Highly not reccommented.

Good luck with the cake.

I have one question, What does everyone mean by "bump"?

Dawn

Thanks for your advice!

When someone "bumps" up a post...it moves it back to the home page. That way other members that have logged on will see it.

I have almost finished baking all the layers. I will post a picture when the cake is finished!

Traci,
I agree, I would not freeze the fillings- I just did a cake with lemon pudding, strawberry, cream cheese, and bavarian cream fillings in the different tiers- the lady who works at our local cake store told me not to freeze the filling with the cake, as they sweat and freezing changes the consistency to runny. I froze the cake layers, and filled them after they had thawed for about an hour- they were still cold enough that I didn't have any breakage with the big tiers. Good Luck and post your pics when done!
Kerri

I finished all the baking today and all the tiers are in the freezer.

I will start decorating on Thursday. I have also made several batches of icing which will save some time!