this is the 1st time I'm using a pudding filling in a wedding cake. (I'm just starting off) The wedding is this saturday. I don't want to do the cake too soon (today) because I don't want the cake to be sitting with the pudding. I was thinking about crumb coating today & then late Friday night or early Saturday morning finishing the cake. If I finish the cake on Friday night will it be okay until Saturday?
do early enough on Friday the cake has time to "settle" -- aka, gravity does it's thing and the cake layers smush together a bit.
esp. important w/ soft squishy fillings like pudding as you want to avoid "the bulge" (too late for my tummy!)
see this article: http://www.cakecentral.com/article5-Solution-For-Cake-Bulging-Between-Layers.html
I'd do crumb coat AFTER the tiers are together and settled. Chill and then do the final coat.
and welcome to CC
I don't want to do the cake too soon (today) because I don't want the cake to be sitting with the pudding. If I finish the cake on Friday night will it be okay until Saturday?
Pudding is a perishable filling, so must be kept under refrigeration until served. (Can be without refrigeration for no more than two hours following safe food handling practices.)
Faux bavarian cream/mousse filling which doesn't require refrigeration:
Rich's Bettercreme handling instructions:
Everything you ever wanted to know about Rich's Bettercreme (and Pastry Pride):
(Decorating tips and more recipes.)