Hi kind cc'ers.....
I am wondering if I will have trouble with this cake:
I baked a french vanilla WASC Tuesday night, cooled/wrapped and left out on a rack in a cake box. Last night (Wednesday) I filled it (alternating vanilla mousse/cooked strawberry filling), crumb coated and in fridge. I thought she wanted to pick it up Friday a.m, so i was planning on decorating it tonight (Thurs)....but it turns out it isn't needed until Sat. am.
I did "butter" the cake with buttercream before adding the fillings, to stop any sogginess. Will this be ok? I don't normally do fruit fillings.
Can anyone shed some light on timelines with this sort of filling? Thanks 
Thanks for the reply! I used instant vanilla pudding with whipping cream instead of milk (2 pkgs pudding, 3 c. whipping cream, 1 c milk)
I don't use a lot of fruit fillings and I was worried it might seep somehow, or get soggy. (Used frozen strawberries, instant jello powder --adds sweetness and colour) and cornstarch to thicken for the cooked filling) Incidentally, the leftovers were YUM!
Is it wrapped up in the fridge? I only ask because you don't want to get funky flavors like garlic making their way in to your beautiful cake.
I concur that it should be okay. I usually bake Thursday for Saturday orders and always keep them wrapped up before icing them - they're just fine for Saturday or Sunday eatin'.
The fillings sound good - nice and summery!
Quote by @%username% on %date%
%body%