I am making two half sheet cakes for a silver anniversary. I was thinking that it would be really convenient to bake/fill/frost my cakes, freeze them a few days before the party, and then just decorate the day before.
One will be the white butter wedding cake (pg. 484), filled with white chocolate ganache and frosted with white chocolate mousseline.
The other will be chocolate butter wedding cake (pg. 486) filled with chocolate mousse and frosted with white chocolate mousseline.
Will the chocolate mousse hold up to being frozen? (It is basically just a chocolate whipped cream)
How long will it take to bring the cake back to room temp?
Is it okay to decorate on top of a frozen cake?
I have never frozen a frosted cake before, so any info. would be greatly appreciated!
Also, has anyone used these wedding cake recipes? Are these the best CB recipes to use for large sheet cakes? How much batter should I use? (My pans are 12x18)
Should I use a heating core for this size cake, or is a flower nail okay?