So I am baking my tiers now.I have the bottom 12" and bottom 8" while the top tiers are baking.How do I keep the ones fresh from losing moisture while I bake and prepare the icing.I'm so scared they will not be moist.Now that I write it out it seems like a crazy question.
Wrap up em in plastic wrap and refrigerate or freeze them. Also, I never fill/ice them the same day i bake them... or if you MUST ice them today I would wait until later tonight. Then let them "settle" for a day before your final decoration. Of course if you're in a time crunch you CAN do it all in one day, but you have to allow a few hours between each step to ensure the cake is totally cool and a little time to settle after building it. I still prefer to stretch it out over a couple days though.
oh and if. once you slice your cakes open to build you feel they are a little dry, a little simple syrup (flavored with booze of your choice, if you like) will do the trick.
Thanks so much! I waited until the last minute to do this cake.So I already have it crumb coated.I just worked quick! I'm still so new at this.