Timing?? When Do You Start For A Cake Due Saturday??

Decorating By cakemamaP Updated 7 May 2010 , 9:49pm by hsmomma

cakemamaP Posted 4 May 2010 , 4:01pm
post #1 of 15

So I have three cakes that I need to do for next Saturday...I"m one of those people who doesn't like to say no...and I really wanted to do them all. So my question is when should I bake and fill the cakes, can I freeze them and keep the freshness, and how long can the fondant covered cake stay fresh and moist for?? If I have don't have room in my fridge for them all can I keep them out?? And should I have my accents and decorations done before I bake the cakes?? I'm not that good yet, and find my idea or design changes as I go (mostly to cover mistakes:0) ) So find it would be hard to have everything premade to just put the cake together.....what do you reccomend??

14 replies
mommabuda Posted 4 May 2010 , 4:04pm
post #2 of 15

I normally start cakes for Saturday on Thursday and have no problems. You should have plenty of time to get all 3 done. If you want, you can bake the cakes ahead of time and freeze them, that way that part is done. Once they're covered in fondant, they usually last a minimum of 5 days out with no issues... the fondant seals in the moisture. They don't go dry at all.

Ballymena Posted 4 May 2010 , 4:08pm
post #3 of 15

I would bake them right away and freeze them. As far as your accents make as many as you can ahead of time, always make extras just in case. If your fillings aren't perishable you can start on Thursday, if they are and you don't have fridge room you are stuck with doing everything on Friday. The best bet is to not use perishable fillings, then you can freeze them filled and crumb coated and decorate them all on Friday. Take them out the night before and uncover them so they defrost and any condensation dries off.

cakemamaP Posted 4 May 2010 , 4:17pm
post #4 of 15

awesome..thanks so much, I was concerned about freezing them, b/c I thought somehow someone might notice that it wasn't tasting fresh, but if I can bake them this week it would sure make next week a lot more managable (sp?)
Can I make my frostings and fillings this week too??

sweetjane3 Posted 4 May 2010 , 5:00pm
post #5 of 15

I'm baking cakes today for Saturday. Should I freeze them?

chefjulie Posted 4 May 2010 , 5:05pm
post #6 of 15

I always freeze my cakes for at least a night before I fill and decorate. I think they actually taste better that way. My time line for a Saturday cake is to bake Wednesday and freeze overnight. Thaw and fill Thursday, decorate Friday, and deliver on Saturday.

ttehan4 Posted 4 May 2010 , 5:17pm
post #7 of 15

I am baking today for this weekends cakes. I would have liked to have done it yesterday but no time. I freeze and pull them out when im ready. I fill and ice frozen. Sometimes I even fondant when they are still froze. Once the cake thaws the fondant will have condensation, but it always drys.

Katiebelle74 Posted 4 May 2010 , 5:24pm
post #8 of 15

I bake on thursday unless it is a huge event or lots of extra work involved in which case I bake on wednesday. Always refrigerate over night before cutting/layering/ icing. I hate trying to transport a cake that is not cold as they are more prone to problems so I have been limiting myself to what I can fit in my cake fridge. Someday I am going to have to buy a second cake fridge!

cakemamaP Posted 4 May 2010 , 5:33pm
post #9 of 15
Originally Posted by chefjulie

I always freeze my cakes for at least a night before I fill and decorate. I think they actually taste better that way. My time line for a Saturday cake is to bake Wednesday and freeze overnight. Thaw and fill Thursday, decorate Friday, and deliver on Saturday.

So do you cover it with fondant Thursday too once you've thawed and filled??

Ballymena Posted 4 May 2010 , 10:21pm
post #10 of 15

Yes you can.

hsmomma Posted 4 May 2010 , 10:56pm
post #11 of 15

My "cake schedule" each week (for Saturday weddings):

Bake all cakes on Wednesday
cool and wrap in a layers of saran wrap
Pop in cooler (we have a walk in set at 34 degrees)
Make buttercream

Take cakes out of cooler
Level, dam and fill them
Crumb Coat
Put back in cooler

Take cakes out of cooler
Smooth frost
Put back in cooler


Gumpaste decorations I make on Mondays or even the week before if that week is "less busy" than the week the cake is due.
Friday weddings I begin on Tuesday
Sunday weddings I begin on Thursday
If a cake requires ALOT of piping, then I may begin do the smooth frosting or fondant on Thursday too.

Have fun!!

shanney54 Posted 5 May 2010 , 4:55am
post #12 of 15

Thank you SO much for starting this thread!!! I've learned a lot by reading everyone's replies, but I still have a few questions. How long will the cakes be good in the freezer? What's the best way to prepare the cakes before I put them in there (aluminum foil, saran wrap, etc)? When I take them out of the freezer how long should they take to thaw? Sorry for all of the questions! I'm making my bf's bday cake and I want it to turn out really good. Thanks in advance!

cakemamaP Posted 5 May 2010 , 5:01am
post #13 of 15

thanks so much for all the info, I feel much better now going into next week, especially knowing that I can have my cakes done when the week starts!!

Trina36 Posted 6 May 2010 , 6:39am
post #14 of 15

hsmomma, thank you for your time line. I have a hard time saying no too, until just this past weekend. had a disaster and an anxiety attack. I had three orders, thought i could handle as i usually have three orders a week. But i had a huge cake disaster and once something goes wrong it seems like everything goes wrong, I went two days with only 4 hours of rest and i decided i need a break. I thought it was my timeline but mine seems similar to everyone on this thread so far.

One question though, after you fill and ice on Thursday, do you cover the cake or leave it open in the fridge? and when you are ready to cover with fondant and decorate, do you let the cake sit out for awhile?

hsmomma Posted 7 May 2010 , 9:49pm
post #15 of 15

After doing my crumb coat and smooth frost, I put them in the cooler uncovered...but, we have a walk in cooler that is only for cakes. So, there is no possibility for the cakes to absorb other 'fridge smells. If you are using a fridge that is being used for other things...I might box them and then tie a plastic bag over the box. You might have to ask somebody else that uses a regular 'fridge if that's even an issue.

I do pull my buttercream cakes out of the 'fridge about an ahead before doing my fondant. Though I have taken them right out and never had an issue. Once I put fondant on them, I don't put them back in the cooler. Though I know many do.

I know it's hard to say no to orders...and it becomes so exhausting to fill all the ones you have. I get caught in that at times. The best advice I have is to give yourself time to do it all. Build some time into your schedule. Start earlier and set a schedule. I find that I have a written schedule for everything I have to do...it keeps me focused and on task. I set times, starting times and ending times. Like, I get in at 6 a.m. and tell myself "all my cakes need to be filled and crumb coated by 9 a.m.~ then I need to have all my flowers done by 11 a.m."~ etc. Every week my schedule is different depending on how many cakes I have to do.

Last thing...buy yourself something from the cakes you are making. Seriously, buy a new toy or new something...it makes the job more enjoyable when you can see some benefit (besides paying bills!)
Enjoy your talent!!

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