I have search & searched the forums still not found what I am looking for...here goes
I am making a 15 x 18 layer cake w/3 one inch high layers. Each layer is a different flavor. I want to use stabilized whip cream to fill. My question is two part
1. once I fill & crumb coat can I wrap box in plastic wrap & put in the freezer?
2. providing I can do the above. Am I able to remove from freezer & allow cake to defrost at room temperture?
My hope is to remove frozen cake around 10A to be cut & served around 3pm.
Any input is much appreciated or any Ideas on how to handle this situation.
I don't freeze whipped cream. Even if it is stabilized, it weeps when it thaws.
You can do this cake a day ahead and store it in the fridge, it will be perfectly fine.
Thanks : )
This is what I have in my whipped cream folder:
They talk about freezing the roses made with that super stabilized whipped cream in this post.
Not So Humble Pie talks about freezing a whipping cream stabilized with pastry cream in the comments here. Maybe you can do a test beforehand.