Freezing cake layers w/ lemon curd, can’t I just do it!
Posted: 09 March 2014 07:40 PM   [ Ignore ]
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I’m making my wedding cake, well 4 of them!
I’ve made wedding cakes in the past, and I do feel confident enough to do this,
And .. I know better than to fill a layer with lemon curd and freeze it, but can you actually do this?
I’m sure a better solution would be to perhaps make a lemon bc and fill it, or freeze the layers, then make the curd then fill…
But, if I dam it, put the curd in, freeze the layers and crumb coat, what would happen when it defrosts? Any possible way to make this work?! Thank you!

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Posted: 10 March 2014 11:30 AM   [ Ignore ]   [ # 1 ]
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Hi Sarah,

Congratulations on your wedding.  You’re very brave/organized to be doing your own cake, too!!

I think you should be ok.  I’ve frozen lemon curd before, as have others here, and I’ve never noticed any issue with it upon thawing.  If all of your other components work (ie: freezable) then I think you are good to go with freezing.  I’ve frozen crumb coated cakes and it works quite nicely. A dam for the curd is a smart idea!

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Posted: 15 March 2014 07:48 PM   [ Ignore ]   [ # 2 ]
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Thanks Sherrie!

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