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Freeze or refrigerate???

post #1 of 5
6/19/12 at 9:02am
Thread Starter 
I am making a two tiered cake for Sunday but I will need to have it filled & stacked by Thursday night because we are going out of town for the weekend. Should I freeze or refrigerate the BC covered cakes? Also, do I still need to cover the cakes in saran wrap or will the BC keep the cakes moist? Thank you in advance for the advice.
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post #2 of 5
6/19/12 at 9:27am
What kind of filling?
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post #3 of 5
6/19/12 at 11:29am
Thread Starter 
The filling will be a german chocolate filling with evaporated milk & egg yolks.
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post #4 of 5
6/19/12 at 3:05pm
Do you know if the filling will hold up to fzing or will it break down?
Usually I suggest fzing but maybe the filling won't allow that.
If it is just frig'd you don't have to cover it but suggest you box it. Once boxed it can be put into a plastic bag. That will help keep out oders from the frig.
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post #5 of 5
6/19/12 at 3:43pm
Thread Starter 
Quote:
Originally Posted by kakeladi

Do you know if the filling will hold up to fzing or will it break down?
Usually I suggest fzing but maybe the filling won't allow that.
If it is just frig'd you don't have to cover it but suggest you box it. Once boxed it can be put into a plastic bag. That will help keep out oders from the frig.



This will be my first time making this German Chocolate filling. So I am not sure if the filling will hold up in the freezer. Here is the recipe:

1 C sugar
1 C Evaporated milk
½ C Butter
3 Egg yolks
1 1/3 C Flaked coconut
1 C Chopped pecans (toasted) 350 degrees for 5 min
½ Tsp Crisco
In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Thank you very much for the help.
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