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Freezing a buche de noel?

roseye Dec 16, 2012 06:10 AM

I am planning a buche de noel this year w cannoli filling and mascarpone icing. Would it be feasible to bake it a week before and freeze it?

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  1. chefj Dec 16, 2012 09:11 AM

    Freezing Ricotta or Mascarpone is not advised. Both have a tendency to separate and/or get grainy.

    1 Reply
    1. re: chefj
      roseye Dec 16, 2012 11:53 AM

      That's what I was afraid of!

    2. porkchop Dec 16, 2012 11:28 AM

      I've never frozen one with a cannoli filling; only buttercream. I've found the best way is to wrap fully in wax paper, then foil. This only worked when I made the cakes in advance. I didn't ice the outside until I was ready to take them out and take them to wherever or sometime before serving.

      1 Reply
      1. re: porkchop
        roseye Dec 16, 2012 11:54 AM

        great idea!

      2. roseye Dec 16, 2012 11:54 AM

        Thanks! I think I'll put it off until the day before and just try micro batches of the filling/icing recipes I came up with ahead of time to see if they actually taste good! But I'm definitely going to use those wrapping methods for an upcoming buttercream/choco recipe I have in the works for new years!!!

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