I was wondering how far in advance you can make parfaits or shooters. How long will they keep in the refrigerated before serving?
These would be for a wedding dessert table. I'd like to use cake, pudding, and maybe berries. I'd worry that the cake would get soggy. I was thinking about using whipped cream, but I think pudding would hold up better. If you couldn't tell, this will be the first time I'm doing this - it's for my son's wedding next spring. Thank you!
I am very sorry, I am not familiar ith the type dessert about which you are asking.
best suggestion I have is to make them and test it -- if whipped cream is whipped properly it will not wilt -- beat it until right before it turns to butter -- it's very stable
start a new thread to reply if necessary ~