Help! I Made My Cake Tooo Early!

Decorating By cecescakecreations Updated 6 Apr 2010 , 4:04am by sweetiesbykim

cecescakecreations Posted 3 Apr 2010 , 1:50am
post #1 of 36

I got my dates mixed up and made a wedding cake one week too early! icon_cry.gif What do I do?? Would it keep if I keep it in the fridge on high or is that just outta the question!?!?!?

35 replies
robyndmy Posted 3 Apr 2010 , 2:03am
post #2 of 36

Do you have enough freezer space for all the cakes? I'm sure the cake will be fine if frozen and then thawed while decorating a couple days before.

icer101 Posted 3 Apr 2010 , 2:05am
post #3 of 36

tell us what kind you made ,etc. i did the same thing one time. froze it for a week. the recepient didn,t know the difference. it was 9x13. american buttercream. it even had red roses on it and they didn,t bleed. i guess i was lucky. so what kind did you make?

cecescakecreations Posted 3 Apr 2010 , 2:10am
post #4 of 36

I completed it! Its a 3 tiered stacked set of gift boxes with jewelry accessories etc....all assembled. One red velvet layer, one yellow, one strawberry cake. The fillings are cream cheese, dulce de leche and plain buttercream. Will all that fondant keep the cake inside fresh if its just in the fridge? Or do I spend the next week completing the same cake? I dont want the freshness compromised at all.

robyndmy Posted 3 Apr 2010 , 2:15am
post #5 of 36

mm, it should be fine in the fridge if it's all covered in fondant. Any way of keeping it in a box too, to help protect it from fridge odours and accidental damage?

Kiddiekakes Posted 3 Apr 2010 , 2:16am
post #6 of 36

I don't know...Because it is for a wedding and it's a week away....I wouldn't compromise the quality or your reputation by sending out a week old cake when the error was yours.I would rebake and decorate next week when it is due.If it was a smaller party cake or something that may be different.

cecescakecreations Posted 3 Apr 2010 , 2:20am
post #7 of 36

Its so ginormous the box would never fit in there too. Currently all shelves are out and there are only a couple of cans of soda that fit in there too. I've got like 3 bowls of baking soda in there too. I'm a nervous wreck! Will it dry out???

Kiddiekakes Posted 3 Apr 2010 , 2:23am
post #8 of 36

Well..I don't do alot of fondant covered cakes but the few I have done the fondant got quite hard when I refridgerated it but like I said I don't think it ruined the taste of the cake inside...or at least the customer never mentioned or complained..Maybe someone with more experience with fondant can chime in....

cecescakecreations Posted 3 Apr 2010 , 2:26am
post #9 of 36

Oh i hope so! I do appreciate your opinion tho!! If someone thinks its a no go I will definately redo it! I never made such an amazing blunder before so I'm a ball of nerves!

cecescakecreations Posted 3 Apr 2010 , 2:27am
post #10 of 36

Oh i hope so! I do appreciate your opinion tho!! If someone thinks its a no go I will definately redo it! I never made such an amazing blunder before so I'm a ball of nerves!

tarheelgirl Posted 3 Apr 2010 , 2:29am
post #11 of 36

Hate to suggest it.. but maybe you should take it apart and freeze each separate tier. I've never frozen fondant. Honestly, if it were me I would salvage as much as I could such as decorations and re-bake next week. I think a week is way to long to sit around. icon_sad.gif

Kiddiekakes Posted 3 Apr 2010 , 2:31am
post #12 of 36

I have done that before with a cupcake cake..Made it for the wrong date as well and tried to freeze it cause it took forever to all the details..When it thawed the airbrushing beaded ontop so I had to try and cover that up but at least I found out what not to do!!

I would rebake...to be safe...lots of work but you will sleep better.

cecescakecreations Posted 3 Apr 2010 , 2:31am
post #13 of 36

I've definately heard that freezing fondant is not a good idea so I would hafta really start from scratch. Do you work with fonedant a lot?

noahsmummy Posted 3 Apr 2010 , 2:33am
post #14 of 36
Quote:
Originally Posted by tarheelgirl

Hate to suggest it.. but maybe you should take it apart and freeze each separate tier. I've never frozen fondant. Honestly, if it were me I would salvage as much as I could such as decorations and re-bake next week. I think a week is way to long to sit around. icon_sad.gif




agree.

leah_s Posted 3 Apr 2010 , 2:40am
post #15 of 36

Depends on the fondant. Satin Ice will freeze. It's one of the things they advertise all the time.

Refrigeration dries out cake. it's a relative humidity thing. Actually you should never put a cake into the fridge unless it has a perishable filling and you have no choice, or if you can control the humidity and you know exactly what you're doing.

cecescakecreations Posted 3 Apr 2010 , 2:42am
post #16 of 36

Well looks like I've got a lot more work ahead of me! I appreciate all of your opinions. I really dont wanna take any chances that it would be dried out in any way. Now I will have made like no $ on the darn thing after all is said and done. But its my own fault. Learned a rough one this time around! Thanks so much everyone!
Any other opinions welcomed!!

cecescakecreations Posted 3 Apr 2010 , 2:44am
post #17 of 36

Oh it IS Satin Ice so if I freeze it'll be ok you think?

leah_s Posted 3 Apr 2010 , 2:54am
post #18 of 36

I'd give it a shot. There's a thread on here with YES YOU CAN in the title and it's all about freezing a fondant cake.

icer101 Posted 3 Apr 2010 , 2:55am
post #19 of 36

hi, i missed about it being a wedding cake. sorry. to be honest with you, i would have to do the whole thing over. or i would worry myself to death about the outcome for the bride and groom and all involved. that is just me. i would just have to take the loss. hth

dguerrant Posted 3 Apr 2010 , 2:58am
post #20 of 36

I would diassenble the cake, freeze the tiers for a few hours to harden, place in boxes, wrap boxes in plasic wrap, then in the freezer again. To keep from having a condensation problem, take the cakes out a few days before and put in the fridge to thaw.

Also, I would use a hollow cake dowel to take a "core" sample out of one of the one of the lower teirs and taste it. If you want the reassurance of having extra cakes handy just in case, bake some ahead, you can always freeze and use those later if you don't need them to replace the cake.

I have frozen fondant and didn't have any problem.

I hope this is helpful icon_smile.gif

cecescakecreations Posted 3 Apr 2010 , 3:43am
post #21 of 36

Ok, So if I just take the top tier off which is really high, the whole bottom 2 tiers will fit in the freezer without disasembling. If thats' doable then I'm going to go for it. As long as you think this wont be drying anything out then I'm gonna go for it. Then all the work would be just reassembling and small details. not so bad.

dguerrant Posted 3 Apr 2010 , 3:49am
post #22 of 36

again, i would freeze it a bit then box or wrap if possible and definately put some baking soda in there, you may can even put some vanilla in an open container in the fridge and it can circulate in the air, it won't have a 'fridgy' smell or taste

dalis4joe Posted 3 Apr 2010 , 3:51am
post #23 of 36
Quote:
Originally Posted by leah_s

Depends on the fondant. will freeze. It's one of the things they advertise all the time.

Refrigeration dries out cake. it's a relative humidity thing. Actually you should never put a cake into the fridge unless it has a perishable filling and you have no choice, or if you can control the humidity and you know exactly what you're doing.




Leah.... how long it too long?

How long can you keep a cake out? like already done... covered...
how long with fondant? 2 days/
how long with bc? 1 day?
I don't know when it's just too long and you need to just re-bake...

tia

cecescakecreations Posted 3 Apr 2010 , 3:52am
post #24 of 36

so when next week do I take it all out and start to complete the finishing work if the cake is due on Sat? I dont wanna take it out too early as not to unfreeze too early.

tesso Posted 3 Apr 2010 , 3:59am
post #25 of 36

I would follow leah's advice. Have you seen her cakes? That woman know her stuff !!!

cecescakecreations Posted 3 Apr 2010 , 4:01am
post #26 of 36

Well I think that's the best thing I've heard so far. I dont think I'd sleep well if it were not just completely redone. Thanks for your honesty!!

cecescakecreations Posted 3 Apr 2010 , 4:08am
post #27 of 36

Frankly this guy paid so much for specific details and what he wanted and was extatic when he had his tasting so I dont want him disappointed when he cuts into this montrosity! I will definately feel better with it all fresh!
I was unaware of any not so great info here.

cecescakecreations Posted 3 Apr 2010 , 4:12am
post #28 of 36

I dont usually post much but felt so desparate for some feedback on this one.

Kitagrl Posted 3 Apr 2010 , 4:17am
post #29 of 36

*moderator edited*

Stick around? And you've posted....11 times?

Its one thing to be real...its another thing to be cranky and complaining about the "stupid people on CC".

If you don't think the advice is good around here, why don't you go find a forum you like.

There were several on here who said "rebake and redecorate". There's no reason to get all huffy about it.

Kitagrl Posted 3 Apr 2010 , 4:18am
post #30 of 36
Quote:
Originally Posted by cecescakecreations

I dont usually post much but felt so desparate for some feedback on this one.




I hope you will post much more! There are TONS of awesome decorators on here and you will learn SO much!

Sorry you messed up your dates...maybe you can find a hospital or women's shelter or even a firehouse or something that you can donate your cake to!

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