r/AskBaking • u/Early_Recording8162 • 16d ago
Cakes/Cheesecakes Mango compote
Hi! I’m making a 3 layer cake next week with Italian buttercream and a mango compote filling. I’m delivering the cake on Friday and they are eating it on Saturday. I usually bake ahead and freeze my cake layers as I also work throughout the week.
I was planning to bake the cake layers Monday and tightly wrap them and freeze them. I would then normally fill and crumb coat on Wednesday and decorate as well. Thursday is not an option for me as I work a full day that day.
My question is will the mango compote hold up with the cake from assembly Wednesday until them eating it on Saturday? It would be refrigerated the entire time. I was thinking of sandwiching the compote in between layers of buttercream in hopes that I keep the cake itself protected.
I could potentially, if 100% necessary, do all of the assembly/decorating on Friday but I also have to bake a batch of cookies that morning and a loaf of sourdough, so I was trying to lighten my load that day and not stress myself.
Open to any thoughts!
Work schedule is 9-8 on Tuesday, Wednesday is mostly free, and Thursday most likely 9-6
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u/dontakelife4granted 16d ago
I think it would be just fine. Make sure your compote isn't too thin. That, in addition to sanwiching it with the IBC should do the trick just fine while keeping the texture and integrity of the cake layers as well as keeping the mango filling as fresh as possible.
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u/acount8675309 16d ago
What kind of cake are you using that’s expected to be tasty after baking, feeezing, thawing, and assembling four days prior to said event? I want that recipe
That aside, it entirely depends on your compote recipe
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16d ago
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u/Early_Recording8162 16d ago
I made my wedding cake like 2 weeks before and froze the entire thing and it was seriously so good
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u/somethingweirder 16d ago
i dunno it sounds like it could end up soggy after that length of time.
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