Comments on: Banana Pudding Cake

By: Olivia

Olivia — Thu, 05 Sep 2024 00:08:36 +0000

In reply to Julie.

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!

By: Julie

Julie — Tue, 03 Sep 2024 21:09:15 +0000

My girls are obsessed with bananas and I’m making this for their birthday. If I keep everything separate how long will it be good for in the fridge or freezer? Or how should I go about that l! I have a lot to do the week leading up to the party and I’m just trying to be prepared

By: Olivia

Olivia — Mon, 15 Apr 2024 16:31:27 +0000

In reply to Hollie Alexcine Seabrook. Thank you, Hollie!

By: Hollie Alexcine Seabrook

Hollie Alexcine Seabrook — Sun, 14 Apr 2024 18:41:39 +0000

The most delicious looking cake that I've ever seen

By: Olivia

Olivia — Tue, 30 Aug 2022 16:54:13 +0000

In reply to Sarah. 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.

By: Sarah

Sarah — Mon, 29 Aug 2022 05:47:32 +0000

Would a mascarpone+cream cheese+whipped cream frosting hold up the layers well in this recipe?

By: Olivia

Olivia — Mon, 15 Aug 2022 18:18:51 +0000

In reply to Veronica. 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.

By: Veronica

Veronica — Mon, 15 Aug 2022 15:42:15 +0000

In reply to Olivia. 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!

By: Olivia

Olivia — Sat, 09 Apr 2022 15:28:47 +0000

In reply to Nune.

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/

By: Nune

Nune — Sat, 09 Apr 2022 05:51:38 +0000

Is this recipe hard to make?! I’m taking a crack at it tomorrow, for my husband’s birthday. Hoping it goes well!