So I'm doing a star wars cake for a friend's son's 5th birthday party this weekend. The cakes were baked this past weekend and are in the freezer. I have always just decorated the day of the party for my family cakes, but that's only been a couple of cakes.
1. I plan to make this icing: http://cakecentral.com/recipe/buttercream-frosting
If I make this on Wednesday, will keeping it in tupperware keep it from crusting?
2. I want to make fondant cutouts ahead of time. The cake will be iced w/ buttercream, so fondant pieces will just stick without anything. (I've only done fondant on fondant and have used water to get fondant decorations to stick on fondant covering.)
3. I will be doing a rectangle fondant piece, with Star Wars fondant cutout on top like in this picture: http://www.dailydoseofsweet.com/home/2011/1/1/star-wars-cake.html
Should I have any issues with that staying on the side? If I am careful to make it pretty thin, it should be fine right?
4. How do I store my fondant cutouts to keep them from drying out? If I make them Wednesday night, so I just put them between wax paper and store them in zip lock bag? Or can I just stick them between 2 pieces of plastic wrap?
5. If I ice the cake Friday during the day w/ final icing Friday night, do I put it in the fridge overnight, or just leave it out @ room temp. (see my icing above w/ butter and heavy cream in the recipe.)
I'm not sure why I'm so nervous. I've made a few with no issues, just never for someone outside the family.
That's a really cute cake. It will be fine. Your bc won't crust if you have an airtight seal on it within a few minutes after it's made. Or you can cut back a little on the powdered sugar.
You can make your cutouts anytime - - just keep them in an airtight container to keep them soft. You may find that using a little water or piping gel will help attach them, even on bc.
I would go ahead and refrigerate the cake Friday, because of the butter and cream. It would probably be all right and I'm sure some would disagree with me since the sugar acts as a preservative. If it were fondant, I would say leave it out and you'll be fine, but better safe than sorry.
HTH Be sure and post pictures!
Great cake idea!
The fondant cutouts will get too hard to wrap around the cake if you do them too soon. Make sure to seal them up tight.
Even crusting buttercream can be kept for a while. Just close it up and then (if you need to) mix it up a little bit if there is any crusting on top.
I almost always keep buttercream cakes in the fridge and I would do the same for this one.
Looks like you know what to do and everything will be fine!
May the Force be with you.