post #1 of 5
If I am making a cake (decorated in BC and a little piping gel) today for Thursday afternoon should I freeze it? It has 10 different colors on it (all AmeriColor, no red or black). Will the colors run?
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post #4 of 5
I have found that cakes that have been done for a couple of days seem to be moist, and taste better than fresh baked. For example, wedding cakes. They are done usually 2-3 days ahead. So I think one for Thursday will be great.
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