Hey, all! I need some advice. While trying to prepare for the hurricane to hit this Sunday (I am in central Alabama - about 2-3 hours drive from the coast) I premade several cakes that are due tomorrow and Wednesday. Since Hurricane Dennis was supposed to be worse than Ivan, I was prepared to not have power from Sunday evening through the next couple days. I didn't want to risk not having two orders ready, so I had a marathon cake and icing making session on Saturday before the storm hit landfall and headed toward us on Sunday. I made all the cake layers and icing that I would need. I also did some practice cakes Friday night using two different chocolate cake recipes and a chocolate/peanut butter icing. The good thing is that I practiced because by Saturday the choc/PB icing had taken on a very bad aftertaste. Unfortunately, I didn't realize this until lastnight, the day after I had filled the layers for storage! I just happened to taste it lastnight because I was going to ice the entire cake with it. So now I'm thinking tonight I'll just rebake the two 12" chocolate layers and just ice it with chocolate icing I made lastnight (yes, since we still had power and a roof I decided to make another batch of chocolate to replace the nasty choc/PB icing!) and put a PB filling in between the layers. Or can I scrape the choc/PB icing out from between the layers? If not, to save time could I get some Reese's Peanut Butter Cups and melt them down in the microwave and use that as a filling? Would I have to add anything such as butter or milk? Would this stay soft between the layers? Anyone have any suggestions?
post #1 of 12
7/11/05 at 11:23am