Can you freeze princess cake

Would you believe me if I said freezing makes your cake even better than fresh? A properly wrapped cake can be frozen for weeks or months, thawed, and taste even better than the day you made it. As long as you take the proper steps to protect your cake from freezer odors, your guests will rave about the quality of your cake, never suspecting that it was baked weeks or months ago.

There are probably as many different methods for freezing cakes as there are bakers. Those temperature fluctuations cause your frozen food to thaw a little, then freeze again. When you repeat this process over and over again, it can degrade the quality of your food.

The freezer can be your best friend when preparing cakes. If you have a large order and limited time or manpower, start baking a couple of weeks ahead of time.

Thawing your layers is easy because cake thaws really fast! Condensation will gather on your outer wrapping, and you want all that moisture to stay outside your cake. When the condensation has disappeared, you will know your layer has thawed. Thanks for putting this together.

Merry Christmas!! Annalise,what a gorgeous cake! Your directions make this seem like such an easy approach, too. I would love to make this soon! Annalise, this cake looks amazing. Especially this time of year. I make something similar, I need to make this on the weekend. I have wanted to make one of these for years, and finally attempted it with your recipe. Alas, the custard, tho it seemed thick, leaked out of the sides.

It also seemed like too much jelly: maybe I should have used less? Any idea what I did wrong? Jump to Recipe Leave a Review. Servings: 16 servings. Prep Time: 1 hr. Cook Time: 15 mins. Chill Time: 30 mins. Total Time: 1 hr 45 mins. Instructions To make the cake: Preheat oven to degrees F.

Grease and flour 3 8-inch cake pans and line with parchment paper. Combine the cake flour, almond flour, and salt. Set aside. In a heat-proof bowl set over a pot of simmering water or use a double-boiler , whisk the eggs, egg yolks, and sugar until warm to the touch and sugar is completely dissolved.

Beat with an electric mixer on medium high until pale and doubled in volume, about minutes. Fold in the flour mixture. Fold in the melted butter. Divide batter between prepared pans. Bake until lightly golden on top and bounces back when lightly pressed, about minutes. Let cool in the pan 10 minutes, then carefully transfer to a wire rack to cool completely. The cake layers can be made ahead.

Wrap in plastic wrap and store in the fridge for up to 5 days. Add warmed milk mixture in a slow steady stream while whisking constantly. Once fully incorporated, return mixture to the saucepan and set over medium high heat. Stir constantly until mixture is thickened, about minutes. Reduce heat and cook for 1 minutes more.

Remove from heat and add butter and vanilla extract. Pass through mesh strainer to remove any cooked egg bits, then chill completely in the fridge. The pastry cream can be made ahead, stored in the fridge for up to 5 days.

To make the whipping Cream: With an electric mixer, beat whipping cream until it starts to thicken. Shauna James Ahern. Kelly Alexander. Serena Bass. Rick Bayless. John Besh. Ethan Book. Joanne Camas. Melissa Clark. Annie Copps. James Oliver Cury. John T. Josh Friedland. John Frizell. Doug Frost. David Guas. Jennifer Iserloh.

Traci Des Jardins. Raphael Kadushin. Sarah Kagan. Matthew Kirkley. David Klopfenstein. Ted Loos. Natalie MacLean. Sarah McColl. Garrett McCord. David Myers. Rose Palazzolo. Place the disk between 2 inch lengths of waxed paper. Working from the middle of the marzipan, use a rolling pin to roll out the disk into a inch circle of even thickness. Lightly brush the simple syrup onto each of the 3 cake layers, taking care not to oversoak them. Stack the 2 pastry-covered halves, then top with the remaining cake.

Frost the sides of the cake with the whipped cream in a 1-inch layer. Spoon the remaining whipped cream on top of the cake. Use a spatula to smooth the cream into a dome. Remove the top level of waxed paper from the marzipan. Remove the waxed paper and transfer the marzipan to the cake.

With your hands, gently press the marzipan down over the cake, working from the top down. Smooth it down the sides, then cut off any excess at the bottom with a knife or cooking shears. Tuck the marzipan under the edge of the cake. Sprinkle the cake with confectioners' sugar or decorate with marzipan cutouts.

Although best eaten the day it is made, the finished princess cake can be stored, well-wrapped, for up to a week in the refrigerator. Leftover cake that has been cut should be wrapped well in plastic before storing in the refrigerator where it will stay fresh tasting for a few days.

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