14" Cake Question / 1St Wedding Cake!!!

Decorating By chrissy410 Updated 26 Jun 2008 , 10:38pm by aligotmatt

chrissy410 Posted 26 Jun 2008 , 7:58pm
post #1 of 9

I have been preparing for this wedding for almost a year now and the wedding is Saturday!! I've got all my cakes baked and frozen. 14", 12", 10", 8", and 6". I don't know if this evening is too soon to start torting and filling. I've got everything ready. My main concern is the 14" cake. I'm nervous that when I go to stack and level, one of the layers is going to break because it is so big. I know it is frozen but will this be a problem for me??? Any other advice. I did take Leah's advice on getting the SPS system so I will need to make sure my layer are all 4" but I am so glad that I bought it!

8 replies
kerri729 Posted 26 Jun 2008 , 9:18pm
post #2 of 9

You are better off torting and filling tonight- just take them out of the freezer, torte, fill (while frozen- that makes that 14 incher easier to handle), then rewrap them, and let them thaw out on your counter. When thawed, then crumb coat and ice and let settle again, for several hours or overnight- then you don't get the cake bulge. The start your stacking and decorating- and I think you are right with the SPS- Leahs raves about it all the time, and after visiting her site and looking at the cakes- I am convinced to purchase some for my next big project. I like the Wilton hidden pillars, but the cutting to height of the cake and getting them even kind challenges me. Good luck- I can't wait to see pics! icon_smile.gif

mmgiles Posted 26 Jun 2008 , 9:45pm
post #3 of 9

Put the layers on a cake board, just simple cardboard to support the layer. Then line up one side and slide the board out. This is the besty way I've found so far.

mmgiles Posted 26 Jun 2008 , 9:45pm
post #4 of 9

Put the layers on a cake board, just simple cardboard to support the layer. Then line up one side and slide the board out. This is the besty way I've found so far.

thems_my_kids Posted 26 Jun 2008 , 10:19pm
post #5 of 9
Quote:
Originally Posted by kerri729

You are better off torting and filling tonight- just take them out of the freezer, torte, fill (while frozen- that makes that 14 incher easier to handle), then rewrap them, and let them thaw out on your counter. When thawed, then crumb coat and ice and let settle again, for several hours or overnight- then you don't get the cake bulge.




Re wrap them? Do you wrap in saran wrap and let them thaw completely? Tightly or just enough so they don't dry out?

leah_s Posted 26 Jun 2008 , 10:26pm
post #6 of 9

What everyone else said. You definitely need to torte and fill tonight so that the cakes can settle. That's what I'll be doing tonight for my Saturday wedding! Just loosely rewrap, or wrap tight. It really doesn't make a difference.

chrissy410 Posted 26 Jun 2008 , 10:28pm
post #7 of 9

thank you for the advice! I'm a little nervous to stack and travel. Especially with 5 layers. I'll be sure to post my pics! I don't know if I'll even make it to the wedding though. The reception site won't let me in until 1pm and the wedding starts at 3pm. The church is pretty far from the reception site. I hope I don't have an audience while stacking though!

leah_s Posted 26 Jun 2008 , 10:34pm
post #8 of 9

Stack the bottom two. They will travel fine. And then call the receptin venue and beg to get in early. I do that every week.

aligotmatt Posted 26 Jun 2008 , 10:38pm
post #9 of 9

I call and beg as well. I also agree on stacking the bottom 2, bring the other 3. And I do the cardboard slide. Good luck!!

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