Hi, I am a new member, just joined yesterday....and I'm already addicted!
I am making a 2 tiered (14 and 10") cake, each tier will be 2 layers and filled with chocolate oreo bc, with a bride doll on top for a bridal shower.
This cake is for Sunday August 24th.
To make this process as stress free as possible, I would like to be able to make the bride ahead of time. It will be a pound cake covered with a thin layer of buttercream and than fondant.
My question is how many days ahead of time can I safely bake and decorate the bride so that it is still fresh enough to serve on Sunday at the shower?
I have never frozen any of my cakes in the past, but after looking at some of the posts on this site, I noticed it is done by quite a few people.
I'd appreciate any input and suggestions.
P.S. I've only used fondant on dummy wedding cakes in the past, I've never actually eaten it, (except when I've tasted a piece while decorating). I honestly didn't think it tasted that great (I used the Wilton pre-made). How does it taste on a cake?
Hi there and welcome!
First IMO (and many others) Wilton is about the worst tasting fondant on the market. It is good for dummies and practice though.
Other brands of fondant can be quite tasty. Keep in mind also that one typically only gets a small amount of fondant on a piece of cake. By the time you combine the cake and bc with a small amount of fondant the taste is fine. Most folks are not familiar with the texture and peel it off, that's okay too.
Some other brands of fondant to try are
Satin Ice (good)
ChocoPan (tastiest IMO)
Fondarific (haven't tasted it yet but smells yummy)
Fondx (also pretty tasty to me)
Again these are my thoughts. Hope you can try some of these though to get a feel for what is out there.
As for baking, I have baked up to a week ahead and frozen the undecorated cake (well wrapped) with good results. Everyone has a different method but I cool mine completely first. I don't know about decorating then freezing, I've never tried that.
HTH and Good luck with the cake!
Welcome to CC.
I use Satin Ice I get it from intotheoven.com I only use Wilton for practice or something that won't be eaten. I know it kinda late to order, so if you get stuck with using wilton's fondant add some flavor to it almond helps a gret deal also make sure you have a really good buttercream underneath to help with the taste. I usually bake on Thursday for a wedding on Saturday, you can always bake, cool put back in pan and wrap with plastic wrap and then let come to room temp if you are worried about freezing your cake. Don't forget to post pictures and again Welcome!
Thanks so much for your suggestions....I took your advice and ordered the satin fondant from intotheoven.com and I should have it by Friday.
I will definitely post my pictures!
If you ever get in a pinch and need some fast you can make some Marshmallow Fondant. It is quite tasty(IMO) you can flavor it with different flavorings.