Lady Baltimore/7 min frosting

[JeanneCake]

I have an order for a Lady Baltimore cake for a 25th anniversary on Saturday. I baked the cake today and am very tempted to make a Swiss Meringue as the 7-min frosting and filling (not atdding the butter) rather than the traditional recipe I've found. (To fill in the details, a Lady Baltimore cake is a white cake, with a 7-minute frosting filling that contains raisins, pecans and sometimes maraschino cherries. The outside is just plain 7-min frosting.)

What I don't know is whether or not I can let this stand overnight in a humid walk-in without having it deflate, weep or otherwise cause problems. Just about everything I do is either italian meringue b'crm or ganache or mousse or something like that.

It also suddenly dawned on me that these Lady Baltimore cakes I've been reading about are single cakes, not torted into three cake layers/two filling layers which is what I usually do. With proper support (I use the bubble tea straws for support) it should be ok. It's a three tier cake, 12/9/6. But now I'm wondering if this is going to work at all.

Anyone ever done this type of cake before?

[Just loafing]

My limited experience with 7-minute frosting is that it isn't a keeper ... it deflates, weeps etc. overnight. Looks great, and tastes good, slathered on a cake mid-afternoon for serving after dinner, but the next day ... not. Susan

[CanadianBakin']

My limited experience with 7-minute frosting is that it isn't a keeper ... it deflates, weeps etc. overnight. Looks great, and tastes good, slathered on a cake mid-afternoon for serving after dinner, but the next day ... not. Susan

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I haven't had that problem. Hubby likes yellow cake torted with 7-minute frosting inside and out with coconut on the outside. It's been awhile but I think I store it uncovered in the fridge and just put wax paper against the cut side. Saturday's pretty close but you might want to take a minute tonight to whip up a small batch and just test it in your walk-in to make sure.

[CanadianBakin']

I'd like to make a chocolate cake and fill it with 7-minute frosting for use in about a week. Do you think I could freeze it? IMBC freezes well but the 7-minute frosting has no butter. Anyone tried?

[JeanneCake]

I don't think it would work. Based on how the cake behaved above, it was weeping by the evening as Susan's experience. I can't imagine it surviving the freezer...

[alanamoana]

italian meringue freezes pretty well...think baked alaska...

[reenicake]

Swiss tends to droop. I'm tempted to suggest adding gelatin, like marshmallow. That way, you'll be able to spread it and it will stay up once chilled.

[CanadianBakin']

I think I'm just going to skip it and use PH's Caramel Ganache instead. Thanks for the advice.