This is my first ever post BUT I always come on to Cake Central because I love reading everyone's opinions, achievements and questions.
I need your help! I am making my own wedding cake and just wanted to know if I can make a mango curd in advance and freeze it? Will it still taste good?
Also, if I had the cake on display for an hour would it still be good to eat or will it spoil? I think it will still be good considering it is coming straight from the fridge but I'd love to get everyone/s opinion!
The recipe I'm thinking of using is:
1 15-ounce ripe mango, peeled, pitted, cut into 1/2-inch pieces
1/2 cup sugar
3 tablespoons fresh lemon juice
Pinch of salt
4 large egg yolks
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Puree first 4 ingredients in processor, scraping down sides of work bowl occasionally. Add yolks; puree 15 seconds longer. Strain through sieve set over large metal bowl, pressing on solids with back of spatula to release as much puree as possible. Discard solids in sieve.
Set metal bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk puree until thickened and thermometer registers 170°F., about 10 minutes. Remove from over water. Whisk in butter 1 piece at a time. Cover and refrigerate overnight.
this needs to be kept chilled as you know
one hour in advance--no problem
should be perfect
but of course watch how long you have the cake out decorating & all
you are very brave to do your own cake!!!
hope you have some good helpers at the last minute to assist you
best good luck and wonderful wishes on your wedding day and marriage!!
oh and the freezing
yes i freeze my curds
but test it first
My mum was a cake decorator once upon a time and we tend to do all the special occasion cakes so I have great help :).
I am making and completing a day in advance for the caterer to take and fridge until cake time at the wedding, which has me the most concerned as there is an entire day where they can fudge things up and no way I can fix it!
So not having full control is scary but I will make and freeze the curd in advance as per your suggestion and pray for the rest to go right :)
I'll see if I can get some photos up after the day, they will be individual cakes...just to make life more difficult ;). Thanks for your well wishes!!!!!!
AI did my own wedding cake, as well. I wasn't done in time, either :-( but the photographer made a suggestion that i should take the roses from the back and move them to the front, and saved the day. lol So day before is a great plan. I think the real upside to individual cakes is that you can make and freeze them all in advance, right in their own little box! Just wrap well, and don't use real bold colors until you add the finishing touches, since color can run upon thawing.
APlus the 12" boxes come 6" high, and are easier to stick in a cooler than a whole cake, which can be bumped.
Original message sent by Annabakescakes
I did my own wedding cake, as well. I wasn't done in time, either :-( but the photographer made a suggestion that i should take the roses from the back and move them to the front, and saved the day. lol So day before is a great plan. I think the real upside to individual cakes is that you can make and freeze them all in advance, right in their own little box! Just wrap well, and don't use real bold colors until you add the finishing touches, since color can run upon thawing.
Sorry for what may seem like a stupid question but can you freeze and thaw the entire cake!
Given I only make cakes on order or for special occasions I tend to make it the day if or day before and have NEVER frozen a cake so if I'm going to try I need all the details!
I presumed you could freeze the cake and thaw it to add the fillings, buttercream, fondant and sugar flowers...but your comment reads like I can thaw the entire mini cake! (Minus bold colors that you mentioned) is that right or am I reading it wrong?
And sorry to hear about the problems on the day! Nothing worse!!! Which is why I've asked my caterer not to call me the day of my wedding :)
freezing fondant covered cakes makes me nervous
but i freeze my filled cakes routinely
i test the fillings in the freezer with the cake first--make sure everybody can survive thawing out ok
but that's how i do it
then i take them out and final frost, fondant whatever, decorate, i keep it chilled after that
34 years ago i froze my decorated cake and a friend set it up for me at the reception
now i do not freeze any finished work
just buttercream --maybe french buttercream--can't remember -- but it worked for me
'course you want to thaw by degrees not just from freezer to outdoor table or anything like that
AWhat I suspected! Thank you! And yes I wouldn't just slap it frozen on the table to thaw :)