I'm too efficient for my own good. Made BCP for Easter a couple of days ago and had extra pastry cream made with corn starch and not flour. Just googled to see if I can freeze it and got a resounding NO! Now I'm freaking out because my fully assembled cake is in the freezer and apparently when it thaws the cream will weep and break down.......sort of what I think I will do it this happens! I know I have frozen BCP successfully in the past but can't remember if I made the cream with flour which apparently will freeze. Just cut a slice to thaw and see what happens in case I need to make another dessert for back up. anyone has success freeezing?