Hey
I'm made the decision to make my own wedding cake - eeeeeek!
I've found a recipe I really like for Lennon and blueberry cake using frozen blueberries - I was wondering if it would be ok to freeze this? I want to make my cakes ahead of time.
Also I just tried making white chocolate Italian meringue garden for the first time - I was delicious! But I noticed that it didn't go hard like normal buttercream - I'm planning on covering the cake in fondant - will IMBC be stable underneath?
Thanks for your help!
you need to test your recipe for the cake and see how it does in & out of the freezer -- and no the meringue icings do not 'crust' -- i don't think i've ever worked with white choco italian -- so test that too --
so from your cake you made -- or make another -- put half in the freezer -- wrap it well of course -- freeze it and then let it thaw and compare it to the other half -- make sure it is what you want it to be after it thaws --
maybe fondant half of it if you are planning on freezing it after you fondant it --
when is your wedding? indoor or outdoor reception? how big is the cake?
All I can really suggest is test, test, test. Temperature and humidity can have a big effect and what may work for one person may end up as a disaster for another. So just start testing out your recipes and see what results you get.
yeah what freckles said -- and i don't usually put fresh blueberries in cake -- i do in muffins and pancakes -- but they are not easy to deal with mixed in much -- turns the batter purple -- so you just plop them in usually and as for freezing -- i would not think it would work well when thawed due to the water crystallizing and then dampening the area when defrosted -- so that's why you have to test it -- doesn't seem like it would be viable but it might be -- a lovely blueberry filling would be cool too --
well you did say frozen not fresh but same same once they are defrosted
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