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.
Yes, it should be fine. I would freeze the cake just long enough for it to harden, and then double wrap with cling wrap. When you’re ready to work on it again, remove the wrap and let it thaw. HTH!
Jenniffer White, Cup a Dee Cakes - http://cupadeecakes.blogspot.com
I’ve done that and never had a problem, I double wrap in cling wrap than in heavy duty foil wrap.
Rosita, Florida, https://www.facebook.com/cakesbyrosa05