Before I freeze my cakes, can I torte them? And, if so, can I also fill them?
Do I have to wait for them to defrost before I ice them w/ BC?
When wrapping cake boards for a stacked cake, how do you get your parchement to stick or your contact paper to look nice on the edges?
Anyone tried using the printer paper method after the Viva method? Does it come out any smoother, or does the foam roller come out smoother?
Sorry for all the ?'s, they just keep coming!
Before I freeze my cakes, can I torte them? yes
And, if so, can I also fill them? depends on the filling
Do I have to wait for them to defrost before I ice them w/ BC? partially
When wrapping cake boards for a stacked cake, how do you get your parchement to stick or your contact paper to look nice on the edges? just work them - cut slits on back side
Anyone tried using the printer paper method after the Viva method? Does it come out any smoother, or does the foam roller come out smoother? Depends on which you are better at
Sorry for all the ?'s, they just keep coming!
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I guess i should mention that the layers will be filled w/:
buttercream
chocolate buttercream
cherry pie filling (she wants it)
strawberry butter cream
can these all be frozen okay?
I wouldn't freeze the cheery pie filling already in the cake. I'd think it would weep when defrosted. the buttercream likely would be just fine, unless there is real fruit in the straw.
It would be strawberry BC made w/ a strawberry puree in it. Would that matter? Or can I just use a strawberry flavored oil for strawberry BC?
Hi! I 've been looking for a good strawberry buttercream made with a puree. Do you mind sharing? Thanks!
~ Truly
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