Hi Ashleigh, thank you for all your content! I love how honest and helpful your information is, it's especially relatable since you live in Canada too. In your next fail Friday video would you please offer some advice on how to keep meringue cakes crispy once slathered with whipped cream? I want to sell my meringue cakes (the dry and crispy kind) but they are sandwiched with whipped cream and go soggy within 1 hour. This type of crispy meringue cake with whipped cream is very popular in my local area. How can I increase the window of time that the cake remains fresh? I'd like to keep using whipped cream since it's lighter and less sweet than other fillings. Most people advise to put whipped cream just before serving. Thanks for your time!
Hi Cindy! There’s actually no way to keep the meringue from going soggy unfortunately. Have you thought about packaging your whipped cream separately maybe in a cute jar or something to make it visually appealing to your customers? I’m so happy to meet another fellow Canadian baker 💕🥰
@@SweetDreamsBakeShoppe that's a great idea. I have sold 2 meringue cakes to a friend unassembled with whipped cream in a separate container but feel like most customers want a cake that's ready to eat and wouldn't want to do the work themselves. Do you think customers would mind that?
