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replies
makenice99
Posted 14 Apr 2007 , 5:05pm
post #2 of 4
Bump. Wow I'd like to know too. I guess it would be like the top tier of the wedding cake method but I don't know how to do that either. I'm sure one of the pro's will know.
I've never done this before, but maybe it would work well to freeze it just long enough to be sure the icing is well set, then wrap it in clear wrap and foil????
I wonder if you could do a search on how to preserve the tip tier of a wedding cake and find directions there?
NewbeeBaker
Posted 14 Apr 2007 , 5:37pm
post #4 of 4
Here is a link on freezing a BC decorated cake....
http://forum.cakecentral.com/freezing-fondantbc-cakes-ftopicp-894911.html#894911
And here is the quote from it...
Quote:
Originally Posted by moralna
You can freeze a fully decorated BC cake a couple of weeks in advance, as long as you place it in a cake box, then securely cover that entire cake box in plastic wrap and then place the covered box in a clean trash bag. When you are ready to use the cake, defrost the cake in all of its wrapping. Note however, that if you use a dark colored BC, the colors may bleed as the BC due to condensation. As far as fondant, I use Satin Ice, which can be refridgerated (don't think you can freeze - not sure) - again in a secure wrapping for up to 5 days.
You can freeze a fully decorated BC cake a couple of weeks in advance, as long as you place it in a cake box, then securely cover that entire cake box in plastic wrap and then place the covered box in a clean trash bag. When you are ready to use the cake, defrost the cake in all of its wrapping. Note however, that if you use a dark colored BC, the colors may bleed as the BC due to condensation. As far as fondant, I use Satin Ice, which can be refridgerated (don't think you can freeze - not sure) - again in a secure wrapping for up to 5 days.
HTH some, Jen
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