I have UNDER CHARGED according to some posts on CC. They are saying 15-35 per mini cake, wow I've so undercharged. I seen that you can do a Poured BC so I'm going to practice on a few before I start baking them. I wondering how far in advance I can bake and freeze if I have that option. Any suggestions?
Just plain squares are super easy, bake, torte, and fill a 16"x16" square, and cut into squares. When I do mini square, I do them 2"x2"x2", so just one torted 16" layer gives me 64. If you want to make ahead and freeze, I would freeze them at that point, just make sure they are tightly packed together, otherwise the hassle of wrapping each one will be way more work than baking fresh.
Are they to be fondant covered? Or just BC?