How often do you make buttercream ahead?
I have a 10” cake to do and was thinking of making the buttercream before baking the layers. I really love the texture of the mousselline buttercream immediately after it is complete and nearly lose patience with the time and energy to bring MBC to proper temp and consistency for use.
While I am on the subject, how many of you freeze cakes to save time or facilitate torting? I do not do this because I generally do not have room cake layers. I am also afraid of impacting the quality of the cake.