Freezing A Cake Crumb Coated With Stabilized Whipped Cream
Baking By ndmittelstadt Updated 14 Feb 2018 , 11:02am by bubs1stbirthday
Here I am again. My dilemma now. I had a cake due tomorrow...strawberry heart cake with chocolate drip and chocolate covered strawberries. So, this cake was originally due tomorrow and I have gotten through the crumb coat. Here is the whole cake, so y'all can drool a little. It is strawberry cake, with strawberries and strawberry whipped cream filling, frosted with a strawberry whipped cream icing. I stabilized it by combining pureed strawberries with powdered sugar and cornstarch and cooked it until it was thick. Then I let it cool to room temp and beat it into my fresh whipped cream until it was the desired consistency. I have torted, filled, layered, supported, and stacked the cakes. I just finished crumb coating the cake when my customer calls to tell me she does not need the cake until Thursday. This is actually okay with me since I don't want to be up until the wee hours of the morning (no, I am not a procrastinator, I also have a 9-5 job and cake from home). But, I am wondering if I can freeze the cake with the crumb coat of wc frosting on it, or should I just put it in the fridge? I want the wc to be as firm as possible when I frost the cake tomorrow so it retains its smoothness. All opinions would be greatly appreciated.
Whipped cream cannot be successfully frozen, when you defrost it the cream will separate and weep liquid all over the place.
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