Icings and fillings

Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About
Cakes for storage should not be filled with cream, jam or fruit. Butter icings are best, but an iced cake must be absolutely firm before wrapping and freezing. Brief chilling in the refrigerator will achieve this in hot weather. Wrappings must be removed before thawing to allow moisture to escape and to avoid smudging the icing.