How far in advance do you think I can make this layered cake with strawberries & whipped cream?

[deb-in-mi]

The desserts is basically two poppyseed cake layers, brushed with an orange syrup, then stacked with 2 layers of sliced strawberries and whipped cream.

Can this be assembled 3 hours prior to serving. Or is it best to whip the cream ahead of time but then assemble just prior to serving.

Thanks in advance!

 

[wigs]

I would use some Dr. Oetker's Whip-it stabilizer in the whipped cream & go 4 the 3-hrs beforehand.

I find that using one packet per pint of cream is more than sufficient to give me long-lasting whipped cream. The manufacturer recommends two packets.'

http://www.amazon.com/Dr-Oetker-Whip-0-35-Ounce-Package/dp/B000GZYBCW/ref=sr_1_1?ie=UTF8&qid=1372330631&sr=8-1&keywords=dr+oetker+whip+it

 

[marilynfl]

deb, I can vouch for this version: It lasts a long while without breaking down

I kludged several of Rose Levy Beranbaum's whipped cream icings to get one that works perfectly.

Basically, you increase the butterfat percentage of heavy cream AND use powdered sugar (with cornstarch) AND use a food processor so it doesn't get as much air whipped into it.

It even PIPES!

Make your cake early in the day, refrigerate and be done with it.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=148498

 

[deb-in-mi]

Thank you thank you!!!!!!!!

 

[deb-in-mi]

BTW - I'm making this Mexican dinner salad for the entree

http://blog.divaentertains.com/2011/07/mexican-salad-a-feast/

 

[michael-in-phoenix]

I've often assembled cakes using whipped cream frosting a few hours...

...ahead of time -no problems here. I just pop the cake back into the fridge and leave it there until I need it.

If you don't have access to a fridge for the frosted cake, then I'd frost it right before I needed it.

Michael

 

[deb-in-mi]

I have two full-size fridges and 3 freezers - LOL

 

[michael-in-phoenix]

I also either freeze or refigerate the cake layers ahead of frosting them. This helps...

...the frosting to "set" on the cake, and gives me a head start on chilling the cake once frosted.

I have to take every advantage here in the desert. Transporting a cake to an event/party/etc. can get problematic unless the cake is sufficiently cooled ahead of time.

Michael

 

[deb-in-mi]

Not for this cake - but I always frost with frozen cake layers. No crumbs

 

[elaine]

WOW.......envy over here.

 

[elaine]

Ditto. I always make my pessach strawberry whipped cream layer cake in the morning and it doesn't

get eaten until after the sedar. I keep it in the fridge.

 

[deb-in-mi]

Worked like a dream-thank you! One thing to check off on my list

 

[marilynfl]

Seriously. I'm having "Freon Envy" here.

 

[deb-in-mi]

Our lower level is like an in-laws apartment with a full kitchen, etc

that's why. Oh - and a cheap freezer in the garage.

We just lost power...not good for whipped cream. But just last month we put in a natural gas generator because we lose power way too much. So fridge/vitals are on. Feeling very grateful.

 

[mariadnoca]

Yes!! Total fridge/freezer envy!!!

 

[cheezz]

Deb, there is no problem with moisture as the cake defrosts?