Hello. I am planning on making a special occasion cake using a sponge cake that has a rum pastry filling. It will take me a couple of days to get the cake completely done and decorated. Day one says to bake, brush with rum syrup, fill with pastry cream and refrigerate over night to get it to all firm up and flavors to meld. It is topped with stabilized whipped cream so I don’t want to do that part til day it will be served. At best, I am thinking may take 3 days from start to eating. Will be in fridge most of the time. I want the leftovers to still be good for a few days though so….. how long can a cake with pastry cream last before fear of spoiling?
I am icing it in mousseline and then putting a stenciled chocolate collar on it. then on day of serving will pipe the cream and do some other decorating… I don’t want to go through all this and have the cake spoil…
Second question…. can I put the chocolate collar on a cold from fridge mousseline covered cake? Collar will obviously be set but pliable. Will it cause a problem with the candy/chocolate setting up too fast?
Important cake to me…son’s first wedding anniversary cake. Thanks for your patience and help. Hugs…Pat