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NEED EXPERT HELP:Can I fill cakes with SMBC and then freeze?

post #1 of 3
10/4/12 at 9:36pm
Thread Starter 
I'm doing several sheet cakes and a large wedding cake for my son's wedding. I'd like to bake, fill, and stack the sheet cakes ahead of time. Can I fill with SMBC and then stack and freeze the sheets? or will the SMBC get funny (separate) when I defrost to finish icing?

Also, can I fill with lemon curd and then freeze?

I plan to defrost and do the final icing (SMBC) the day before the wedding.

I know I've seen discussion on this before, but can't seem to find. Thanks so much for any advice!!
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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post #2 of 3
10/4/12 at 11:02pm
Both SMBC and lemon curd will be perfectly fine icon_smile.gif
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www.superstarpastrydesign.com
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post #3 of 3
10/5/12 at 6:16am
Thread Starter 
Quote:
Originally Posted by KoryAK

Both SMBC and lemon curd will be perfectly fine icon_smile.gif



Thank you, KoryAK! I freeze BC and fruit filled cakes all the time, but I guess I'm getting a little panicky about this big project and am obsessing over the details. I'll be okay once I can actually begin the baking and preparation work, but that's not until at least next week - so I'm reviewing and over-thinking all the details until then icon_smile.gif

Bless you for giving me confidence!
We make a living by what we get, but we make a life by what we give. Winston Churchill
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We make a living by what we get, but we make a life by what we give. Winston Churchill
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