I have to make a couple of tiered wedding cake this weekend and I am wondering if I can refridgerate or freeze it once I have covered it with buttercream? Any suggestions? I will be baking cakes on Friday but wedding is not until Saturday and Sunday. What is the best way to go about covering the cakes and storing them until the weddings?
All I do after my crumb coat is put in frig for 20 min to set the frosting, then I cover well with plastic wrap and freeze. Be sure to let it thaw with the plastic wrap in place, all the condensation will be on top of the plastic and not on your cakes. Then unwrap and finish decorating. I've never "lost" a cake with this procedure. Good luck!!