I was asked by my niece to make her grooms cake for her. Its going to be a 2 tier stacked cake.. with the sizes being an 10 inch on bottom and then an 8 inch for the top.
I have made " 1 " stacked cake in my life, and so I am more than a lttle scared.
My questions are...When you make a stacked cake like this, how far in advance do you bake?? The wedding is on Saturday so would you bake on Thursday, decorate Friday?? Or could I bake earlier and freeze it??
My second question is ....the recipe! I need a recipe for a butter or yellow cake that will be firm enough to stack.
Thanks in advance for any tips, techniques, etc... that you might want to pass along
I looked in your gallery and it looks like you did a fine job on the stackedcake that you did make. I have a three tiered birthday cake due on Saturday. I plan to bake it tomorrow (Wednesday) and freeze. Take it out of the freezer on Thursday, thaw, fill and crumb coat and decorate on Friday. The cake is due around 2:00 p.m. Saturday so I will have time to "fine tune" the details.
Don't forget your supports and you will do great. Good luck and post pictures
Thank you for the support, " mamawrobin" ... I am going to need it!!!
A wedding is just such a special time for a bride and groom, I don't want to show up with something that looks horrible!!! Expecially, since she is having someone do a beatiful wedding cake, and then you look over and there is ... mine!!
I have made a stacked cake twice.... Once last year with a niece's b-day cake, and then one today... ( I did a trial run just smaller.) I just don't feel that I have enough experience to do this, and I am soooo nervous!!
How did your cake that was due this past Sat, turn out???
Thanks again for the support....and for letting me vent!!! (LOL)