Can I fill my cake with butter cream icing, carve it and then freeze for later?
I’m preparing a cake and want to fill it with butter cream, carve it and freeze if for later decorating with fondant. I have more time now, however when the cake is due I will be very short on time so I’m trying to work smart. The cake will only be froze for about a week. Can I do that? Will the butter cream be OK?
Thanks for any idea and advice.