Wedding Cake Time Line - Any Suggestions?

Decorating By January202 Updated 27 Jul 2009 , 4:05pm by January202

January202 Posted 25 Jul 2009 , 3:35pm
post #1 of 5

I am horrible at judging how long it will take me to accomplish a particular task...

Having said that, I am making my friend's wedding cake for Saturday, August 1st 2009. (Next Saturday!) Any assistance with developing a time line for completing this cake would be greatly appreciated. These are the details:

- Three stacked tiers: 12", 10", and 8".
- All three tiers are covered in marshmallow fondant. Cakes will have buttercream between the layers.
- Cake will have fondant hearts all around it...not flat, cut-out hearts, but rather ones I would roll out long, thin "tubes" of fondant and cut into sections to form the outline of a heart on the side of the cake...hope I explained that well enough for you to get the visual.
- Cake needs to be delivered to a site about a half hour away from me, and by 4:30 p.m. on Saturday.
- No topper or anything like that because the florist is adding fresh red roses to the top of the cake. (Do I need to do anything to the top tier in order to accommodate the fresh roses?)

I am all prepped with my SPS to stack and transport the cake!

Thank you all in advance for your advice and assistance with this project. I really want to make a cake that will please my friend and her family!

4 replies
beachcakes Posted 25 Jul 2009 , 11:05pm
post #2 of 5

I'm horrible at judging also! but I try to do as much in advance as I can. Can you make the hearts now?

My timeline would be:

Mixing/Baking the six cakes - 3 hrs (my oven has issues if i use more than one shelf)
Making BC/cleanup - 1 hr
Making MMF - I dunno - I gave up on this long ago! icon_smile.gif But you probably need three batches? 1.5 hrs?
Levelling, torting, filling, crumbcoating - 1 hr
Icing & fondanting - 1.5 hrs
Stacking, decorating & cleanup - 2 hrs

So, I'd give myself 10 hrs. total not including cooling time. Then I would add 2 hrs for good measure! icon_smile.gif

That said, I work fulltime, so I would spread it out over a few days - bake Thursday evening (if not earlier in the week in which case I'd freeze) & make icing while baking, Friday morning fill & crumbcoat, Friday evening ice & fondant, Saturday morning stack & decorate. I love SPS!!

I'd be interested in hearing how others would do this - it seems I'm always underestimating things, or things go wrong that I don't expect!

cupcakeco Posted 26 Jul 2009 , 5:50am
post #3 of 5

I tend to make sure all of my bases are covered before I begin. Nothing is worse than having to stop your work and run out to the store for a forgotten ingredient or a replacement something.

Here's what I'd do:

Monday-- take inventory of what you NEED vs. what you already HAVE. This includes what you will need for the cake itself as well as items needed for the PROCESS. Make a list of those things you need. Organize everything so that it is readily available to you.

Tuesday-- shop for all ingredients & needed items.

Wednesday--Make marshmallow fondant, dye if necessary. Store in an AIRTIGHT container or vaccumm seal bag. Make BC, store in an AIRTIGHT container & refrig.

Thursday evening-- bake all layers, allow to cool in pan. Cover with saran wrap and store in oven (turned OFF and cooled) overnight.

Friday morning-- take bc out of fridge, allow to come to room temp.

Friday afternoon-- turn out cakes onto cardboard circles. Follow this process for each tier-- level, torte, fill, ice with bc, cover with fondant. Proceed to trim cardboard circles so that they don't show, apply support system, & stack. Decorate for the remainder of Friday afternoon/evening. Try to leave as LITTLE as possible for saturday morning.

For a 4:30 delivery I would be packed up and DRIVING by 3:15, 3:30 the absolute latest. You have to figure in time not only for the 1/2 hr ride, but also possible traffic, time to park, time to find the right hall, time to corral someone for payment, set up, etc...

HTH and GOOD LUCK! icon_smile.gif

cylstrial Posted 26 Jul 2009 , 12:41pm
post #4 of 5

You could make the MMF today if you wanted to. Just rub crisco all over it, saran wrap it, ziplock bag it, and put it in a big tub or something that you can seal.

January202 Posted 27 Jul 2009 , 4:05pm
post #5 of 5

Wow, thank you for the replies! This will help me a lot!!! I am going to try to bake a tier a night throughout the week, freezing them til Friday morning. I work full time, and part time, so this will definitely help me out. Cupcakeco - thanks for the awesome tip on taking inventory! I will definitely do that tonight!

Oh, I just realized I double-posted this topic...my computer was acting screwy Saturday when I made the original topic post...

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