I have some extra buttercream from a cake I did last week. I have to make some roses for a cake on easter weekend. I would hate to throw it away, I was wondering if I could make the roses and freeze them until next weekend? If so, how would I store them??? Thank you!!
I just had that question. Here's a link to the responses.
http://www.cakecentral.com/cake-decorating-ftopict-184381-.html
Yes, you can freeze your buttercream. I had some in the freezer for a few weeks, I let it thaw, re-whipped, and it was still good. I have also made buttercream roses and stuck them in the freezer to harden up so that they were easier to place on my cake. So, I'm sure you could probably freeze re-made roses - just be careful with condensation when they start to thaw. You wouldn't want any colors to bleed.
Yes, you can also pre-make BC flowers ahead of time, freeze and then use later. I'm not sure how long you could keep as a max. but just a week would be just fine. I just did this last week and happened to eat one of the (still frozen) leftovers last night - still yummy.
I have a pretty empty extra freezer so I just put them on a foil lined baking sheet (on the little wax squares I piped them on) and popped them in the freezer. You could also put them in some sort of sealed container if you are concerned about odors from other food that might be in there.
Works great - they get nice and firm and are so easy to just pop on the cake!
Thank you all...I love this website, It is so nice to have such a random question about cakes and have all of you experts to help. I hope I can help when you have your next question!!
moniquerei - hey, we are almost neighbors! I live in Newport, not too far south of you! (south of Gibraltar, Rockwood, etc.)
Good luck with your frozen roses!
Wow...I know a lot of people who have either just moved or are moving to newport. It seems to be a popular place right now. Thanks for the luck, I think I'll do them tonight!
I freeze all the time. As a matter of fact, I just used some of it that was 6 months old, just freshened it up with some new BC. I find the colored BC darkens while in the freezer, I mainly use that to make new color batches with the fresh BC or mix with other colors to make new ones. I have a Seal a Meal and use that to seal the BC air tight. Works great.
I always freeze my leftover BC. Especially nice when I only need little bits of this or that color to have it already to go.
I use IMBC and always freeze my left overs. It comes in handy for sample cakes for weddings.
Jacqui
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