Can I Freeze A Cake With A Whipped Cream Filling?
Decorating By cherrycakes Updated 16 May 2009 , 1:34pm by -K8memphis
I would like to make a chocolate cake with cookies and cream filling (whipped cream base) and I need to assemble the 3 layers and then freeze in order to carve the cake. Can I use this type of a filling or is it better to stay with a buttercream filling? Thanks!
I googled your question and came up with this. I'm bored tonight 
Good luck!
http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/418/#3343
Thanks for the site! I think what I'll do instead of chancing ruining the filling is to stack, freeze, and carve my cake (a train) and then add the filling after - unless someone has a better suggestion!
I do it all the time. Be sure your whippped cream is properly whipped.
http://forums.egullet.org/index.php?showtopic=69052&st=0
Thanks for the website K8memphis! So, do you add gelatin to your whipped cream to stabilize? I'm just a bit confused on that issue still!
I'm attaching a pic of the train that I will be re-creating. I'm planning on making it 3 layers high to make it 6 inches tall so that will require 2 layers of filling. I was hoping to do the cookies and cream filling but now I'm wondering if the cookies will turn to mush once they have been frozen?
Any tips/suggestions on carving would be greatly appreciated too
Idea~make your fillings and freeze them see how it goes for you.
I used to use gelatine and then piping gel in my whipped cream--but I don't anymore--I just whip it well and it does not weep.
When you are whipping, do not start out at high speed--whip at medium speed so all the particles get into the plan--then boost the speed up --
I put a layer of whipped cream, a layer of strawberries laid in like a mosaic cut small with a sharp knife (less moisture loss) so the cake serves well and then another layer of whipped cream so the fat encases the beries.
Works for me.
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