I am making my first official wedding cake and the event is this sat. There are twelve cakes in this monster and I am tring to figure out how to get it all done does anyone know how long cake keeps when should I start baking? please any advice would be appriciated! Thanks!

Sorry you didn't get any responses....here it is Sunday. Hope all went well. I would have started baking on Wednesday.

i would try to get all my cakes baked by wed and then freeze them.

Will freezing them make them dryer though? I don't know if i have a chioce with this many cakes!

I would be baking today for that many tiers for Saturday. Properly wrapped, freezing makes cakes moister, not dryer.

Yes thats what I do!!!

If I were you, I would get crackin' !

Freezing cakes make them nice and moist!! Wrap em good in Saran and Foil and you should be fine! Good luck...Can't wait to see this MONSTER!!

How do you wrap your cakes before freezing them?

Thank you !!!!!!!

Thanks Ladies I am currently baking now One other question though how I have to transport these thurs night 40 min away this is a family member and we have rehersal thurs night and have to decorate on fri. I am tring to figure out should I pull these out of the freezer one by one decorate and then put into a fridge?

It only takes cakes a few minutes to thaw (as compared to hamburger that takes all day). It will depend on your fillings and icings, but I never refrigerate my cakes. The only two times I had icing problems was when I refrigerated the cakes ... so I never do that anymore. I ice/decorate and they sit on my counter until time for delivery.

That's what I thought but how long is safe to sit on my countertop. I usually do cakes the day before two at the most but I have never done one this large the cake won't be eatin til sat and I have to deliver thurs. can I decorate a couple cakes a day til thurs and be safe or will they go bad?

I start icing on Thursday .... they are delivered on Saturday.

no they are delivered on thurs for a sat wedding.

we always bake and freeze cakes before the wedding, just did 10 layers yesterday. all layers cooled completely and wrapped. We will set them out the night before (do not unwrap) and work on them in the morning . Very common to ice and decorate the cake 2 days before the wedding. We often thaw the cakes a little bit, then fill and let them settle while they are finishing thawing. This allows the icing in the middle to not bulge. we then crumb coat, and ice and decorate.

No one knows the cake was frozen...they are great.

we always bake and freeze cakes before the wedding, just did 10 layers yesterday. all layers cooled completely and wrapped. We will set them out the night before (do not unwrap) and work on them in the morning . Very common to ice and decorate the cake 2 days before the wedding. We often thaw the cakes a little bit, then fill and let them settle while they are finishing thawing. This allows the icing in the middle to not bulge. we then crumb coat, and ice and decorate.

No one knows the cake was frozen...they are great.

now this is very interesting!!

But do you fill the cake with buttercream before freezing them?
Is that possible? Or do you fill them afterwards.

we usually thaw a little and then fill with buttercream and let them thaw the rest of the way before crusting and icing. we only use buttercream. if you ice when they are not thawed all the way it just takes too long for the icing to crust.

If you are using b'cream as filling yes, i t can be done before fzing. It will take the cake tiers a bit longer to thaw, but in the long run probably save you some time. In fact, you could fill, ice then fz. I have not had problems doing this.
If you have iced the cake, UNwrap to thaw.

great answers guys. i was about to ask this same question. Only my thing is is that i have a cake delivered on saturday. can i start icing on thursady and friday and leave on the counter til delivery on saturday? it's all BC and red velvet cake.

Bellasweet that should be no problem I have done that before You know in the Caribbean we usually like to spinkle our cakes with rum, whisky or a sweet liqour. Especially weddingcakes. For example a pineapple cake we sprinkle withe pina colada The cake tastes so yummy and it last longer than usual
Jee my English is not that bad isn't it ladies??