Hi Julie! Here are my tips for making in advance:
For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 months. Take out 2-3 hours before assembly.
For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 months. Bring to room temperature and rewhip before using.
For the Custard: Cool completely and place in an airtight container with plastic wrap directly on top. Refrigerate for up to a week.
For the Whipped Cream: Make day of assembly.
I hope that helps!
]]>Thank you, Hollie!
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The most delicious looking cake that I’ve ever seen 😋 😍 😘💕🙏🏽 ]]>
Hi Sarah! I don’t think it would be sturdy enough to hold in the filling. You could do a buttercream or ganache dam to hold that in and your frosting for the outside of the cake.
]]>Hi Veronica! I didn’t notice it to affect the flavor especially with everything else in the cake. It may be a bit noticeable but won’t be unpleasant.
]]>Hi Olivia!
This didn’t affect the flavor at all? I was recently asked to use fresh bananas along with strawberries for the first time and want to avoid them turning brown but don’t want the lemon juice affecting other flavors. Thanks for your input!
Hi Nune! The cake and filling I think are easy, the frosting is more intermediate. I have a detailed tutorial for it here: https://livforcake.com/swiss-meringue-buttercream-recipe/ Or you can use any of my other frosting recipes if you like: https://livforcake.com/category/frostings-fillings/
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