I have some questions for a 25th birthday cake. My daughter has requested a white cake with sweetened, macerated strawberries and whipped cream between the layers (there will be 3 layers) and overall whipped cream as the frosting. I will be making the cake ahead and freezing the layers. She lives an hour away so it will be transported. 1. Can I whip and stabilize the cream at my house and transport it to her house and assemble the cake there? Would the cream still be ok with no weeping? 2. I always use a crumb coat with buttercream, but can I use something as a crumb coat with whipped cream frosting? If yes, what? Will the whipped cream slide off a crumb-coated cake? 3. I would prefer to assemble the cake at my house that morning. Is this an option? - Would the cake layers slide off? - Would the cream start to weep? Any advice would be greatly appreciated! Thank you!

• Reply