Vanilla Bean, Lemon And Lavender Infused Genoise - Oh My!

Decorating By squidlet

squidlet Cake Central Cake Decorator Profile
squidlet Posted 4 Aug 2010 , 2:17am
post #1 of 1

Hello fellow pastry lovers!

I do have one question...

I am making a genoise for a wedding - it's super fantastical and I'm terribly excited to make it full sized.

But I am curious as to how well it holds up... can I freeze a genoise for a certain amount of time and not lose any texture or moisture?

Please do reply I appreciate all feedback!

Every so kindly,


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