— Mary Gibson

You know, it's absolutely not a problem is nothing bad is gonna happen unless you have a lobster sitting next to the you log in the freezer, right? That's what you do just got I know I've seen you free. Actually, unfortunately, no what? Do you know chef Robert jarn from The Culinary Institute of American Napa Valley? Yeah, I used to work there for years with him. And I remember specifically making Yule logs weeks prior and putting them on a rolling rack hundreds of a metal rolling rack and putting a cover on it and put in the freezer and I was like, this is like a month before we're gonna use them because they're perfect. They're perfect. So a month might be my answer. Yeah. Yeah, but no. Well, usually my role of thumb is don't keep anything longer. Then one month in the freezer because why would it be sitting right that long in the freezer? You know, it's like Yeah, because after a while especially home freezers. you you get that that smell that just won't go away and then and and so you can you can make let's just make let's just say you can make this your log one week before before Christmas. And what maybe what you want to do is to just you just freeze the the sponge cake rolled with all the with the feeling and you put this you roll you keep it in the parchment paper and you put this in the freezer and because it's nice it it's not sticky or anything. It's just trapped in the in the parchment paper. Right right after you know shot where you see a rolled it with all the feeling inside. That's when you put stick this in the freezer and then when you want to finish it off then then you make a little bit more Diplomat and then you just pipe it and And decorated, you know, so you so the the feeling on the outside is nice and creamy and but you know again the short answer is you can do it one week before easily, you know. Yep, I like that answer.