I have a problem. I am making a wedding cake for next week (the 13th) but just had a huge calendar conflict come up.

How much I can do ahead of time.?

I am making a fondant covered cake with chocolate frosting underneath, and a raspberry filling.

Is there a way I can bake the cake, level it, fill it, and freeze or refrigerate it until I am ready to crumb coat it & cover it with fondant??

Will this affect the taste or quality of the cake?

How many days ahead is too long?

Thanks!

<3 Hannah

Yes, you can bake, level, fill, stack and freeze ahead of time. I've done it up to two weeks in advance of when the cake is served. They will take longer to thaw, since they are stacked, so allow 1/2 day or so for that.

I'm not sure how that raspberry filling will freeze, though. I've generally only freeze buttercream stacked. It might absorb into the cake.

If you have time, bake a little one, stack the filling in there, freeze and thaw and see how it does!

Can I freeze with fondant on the cake? Will it sweat?

I'm not certain about the fondant.

It's not a good idea to fz a fondant covered cake. From what I have been told the problem comes in in the defrosting. There will be no way for the moisture in the cake to dry off so you could have a soggy cake.
Everything else is totally do-able.
As for how long defrosting will take - best if it goes from fzr to frig overnight, then to room temp for a couple of hours.
If you do choose to fz it already covered in fondant - yes, it will sweat BUT......that's not a problem if you *don't touch it at all* until it is dry again. You might put a light fan on it to help speed the drying.

I have frozen a crumb coated cake with raspberry filling but sandwiched the filing between layers of buttercream. Worked fine!

I am interested in the how the cakes that are torted, filled and crumb coated are wrapped before they are frozen. I have frozen cakes that are unfilled. Thank you in advance.

I was wondering if you could ice them with buttercream then freeze them, or would they go soggy too? I am making mini cakes for wedding centerpieces with no filling and just buttercream frosting. How far in advance can a cake be frozen without tasting like it's been frozen?

Cheers!!