pumpkinroses
Posted 27 Aug 2006 , 4:09pm
post #1 of 4
I just made a Butter Pecan Mousse Filling for a trial cake. I have a lot left over. Can I freeze the leftover to use for my actual cake in September?
3
replies
I did some looking to see if I could find something that applied to this problem specifically and really didn't. But, mousse is frozen and if the temperature is low enough the quality should be the same. And, it's better to try and save the product and fail, then to find out later you could have saved it. Try it, if it doesn't make you happy when you thaw it, you can make it anew. Good luck and happy baking.
pumpkinroses
Posted 31 Aug 2006 , 10:33am
post #4 of 4
Thanks for the tips. I have froze it. We'll see in a couple weeks if it held up.
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