My bottom tier 16x16 wont fit now that its on its board... I just filled it was strawberry filling... the wedding is tomorrow, can I leave it out?? I can't get it to fit without turning it so much it makes me nervous?!
is it strawberrry sleave filling?? I was always told that fine to be left out even for a couple days!
Will a 16 or 17 inch board fit in your frige? Can you place your big guy on a secure smaller board and then later get it back on the bigger board--which I am assuming the 16 is on a larger like a 20" board--that's what I do.
Then going forward you know how to riggle things to get it all to work. Also in my car I know how big a box will fit in each door and stuff like that. So, often I use a separate plateau or bottom board and deliver everything separate and then just set the cake on that.
Because I like boards that are nice & big and splashy. But no they don't fit in the frige.
Is it cold where you are located? This might sound crazy, but perhaps if it is cold enough, and you have the space, you could store it in your car overnight. I would be sure that where you're placing it is level/sturdy/clean/etc., though---a crazy suggestion but a suggestion nonetheless! Good luck.
Another thought-- a covered screened/window paned porch also in the cold?
I don't put the cakes on the big board until I assemble for delivery.. makes it easier to fit them in the fridge and because I cover my boards with fondant and the cold will make them get soft I don't like to chill them.
If you can get it on a smaller board like Kate said (or just on the bottom of a sheet pan) that will make your life easier.
I also put my 16 tier on a double 16" cardboard and it will fit in a standard frig. and then put it on a covered hardboard at the venue. If you have a side by side frig., well then you have a problem. The commercial fillings are fine left out of the frig. I think you should be fine.
I never refrigerate my cakes. I made a cake with fresh strawberries as the filling a few weeks ago and just iced/decorated that one the morning of the wedding.
I have to chill my cakes to put fondant on them since I use SMBC and it would just squish all over the place if I didn't. Also.. if there's pastry cream or something like that in the cake it has to stay cool.
Thanks everyone... I left it out, it was fine. That's the last one I'm doing though.. stressed me to the max! Thank goodness for Cake Central!