Quote:
Originally Posted by tanyascakes
Hi, mouse. Is it possible to make this recipe now-about 10 days before the event? I want to use for hubby's cake for the weekend of the 7th of May. I will be working on the cake next week. But if I can get anything out of the way early, I will. If I can make it now, do you recommend storing in the fridge and then letting it come to room temp just prior to filling the cake? Thanks for any help here.
Tanya
Hi, mouse. Is it possible to make this recipe now-about 10 days before the event? I want to use for hubby's cake for the weekend of the 7th of May. I will be working on the cake next week. But if I can get anything out of the way early, I will. If I can make it now, do you recommend storing in the fridge and then letting it come to room temp just prior to filling the cake? Thanks for any help here.
Tanya
You probably could do that, but I would recomend freezing it just in case. I think the filling would be fine. I would probably let is sit in the fridge the day before decorating to let it start to defrost, and then put it on the counter to warm up. You might need to stir it, but I think it would be fine.
"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"
"Action is the foundational key to all success. ~ Pablo Picasso"
"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"
"Action is the foundational key to all success. ~ Pablo Picasso"
