I was asked by a good friend of mine to do a 3 inch round mini cakes on her wedding day. I need to make 65 small cakes.
Flavour is red velvet with cream cheese filling.
I'm thinking of doing a lot of sheet cakes and then use a round cutter to cut them - 2 stacks of round cake with cream cheese in between.
1. If the wedding is on saturday (actual wedding is next month), how far back should I start making the mini cakes and covering each of them in fondant?
My concern is the cream cheese and I am worried that it might go off if I cover the mini cakes with fondant way ahead.
2. Is two days enough time to save the cream cheese from going off? ie stacking the cake, fill it with cream cheese and covering with fondant.
Your suggestions, ideas and experience are much appreciated.
If the cream cheese is not a recipe that specifically says it's shelf stable, then you've got a total of four hours.