i have a 2 tier birthday cake due for Saturday that I’ll be baking tomorrow (Thursday), morning. Should I freeze them for the 24 hours or so before filling and crumb coating, etc on Friday afternoon? Or is it best to leave them on the counter (well wrapped of course)? I usually either bake on the Friday morning (no freezer) or earlier in the week (freeze for a few days), so with this amount of time I’m not sure what’s best. I’ll be leveling and torting them tomorrow as well.
For a Saturday delivery, I bake (torte and fill) then wrap up on Thursday, and decorate Friday. That timeline has always worked for me.
It never is wrong to freeze even over night you can torte fill &fz or just fz then tort which ever you want
I think I’ll go ahead and freeze them. Thanks!!
Like kakeladi, I freeze them even for one day. It is a habit and it works.
I freeze them