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Can I freeze torted cake with rasberry filling?

post #1 of 4
Thread Starter 
I know I can freeze a crumb coated cake.
Can I also torte it and fill with rasberring filling, then crumb coat and freeze??

Thanks!
post #2 of 4
I would imagine you can.... I have seen and heard lots of bakers that make alot of popular cakes ahead of time, filled and not, and froze them. So I cant see why you cant
post #3 of 4
I would think it would also depend on the type of raspberry filling you have. A mousse type filling might get runny after defrosting it, which could cause a problem if you're icing dam is not thick enough.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #4 of 4
I always fill, crumbcoat and freeze all my cakes the day before decorating them. Allow them to thaw at room temperature before decorating (at this point if the cakes are still frozen the icing does not set right). I no longer freeze cakes filled with fresh fruits as I have had my problems in the past. When fruits' juices thaw they've ruined the consistence of the filling. I learned by trying it. HTH icon_rolleyes.gificon_rolleyes.gificon_rolleyes.gificon_rolleyes.gif
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