Hello everyone. Just wanted to get some thoughts or ideas or see if anyone has done this before. I promised that I would do an informal wedding cake for a couple at our church (it is not their "real" wedding cake, just one for the church). The problem is the "reception" is on June 3rd and I will be on vacation. My husband and I are leaving on May 18th. Has anyone ever completed a wedding cake and then froze it and then set it up at a later time? The only other option I can think of is to make a bunch of royal icing flowers and then have other people make cupcakes and they can decorate the cupcakes with the flowers I made.

Any advice/ideas/thoughts would be appreciated! Thanks for listening!

Happy Caking!!!

Sam

I would say it depends on your design. I was making a friends graduation cake ahead of time as I had planned to be gone the month before the event. I was dying to do a rosette cake and they were fine with that. So I made 3 rosette cakes and have a stand that doesn't require stacking that I got at Target, something like this http://www.wilton.com/store/site/product.cfm?id=2F1EA59E-423B-522D-F30AE2F059565F21&fid=2F1EA5CD-423B-522D-FE6EBB97DD852308 so no stacking was required. All they would have to do was take them out of their individual plastic cake carriers and put them on the stand. Done. I chose a design that didn't have colors so I didn't have to be concerned about colors running. Our plans changed and I was there for the event and they were just fine. And they looked great! You could definitely make something work.

Her ^^^ suggestion is one of the most perfect ones around
There are several ways individual tiers of cake can be displayed. I have a few in my photos you could consider.

Sure. You can freeze a decorated & stacked cake. I've done it with BC, fondant, and w/ royal flowers.

Box completed cake. Wrap box in at least 2 layers of saran, one layer of foil. Freeze. 24hrs. before display, place in fridge still boxed & wrapped. At least 2 hrs. before serving, place still boxed & wrapped cake on counter to come to room temp. When ready to display, remove wrapping.

Rae

I personally wouldn't freeze a cake decorated in fondant...it sweats as it defrosts, but a cake covered in buttercream will freeze well. BlakesCakes has told you how to wrap it. You shouldn't have a problem.

Rae~~That is so COOL! (forgive the pun)

This flies in the face of "conventional cake forum wisdom", but photos and customer comments don't lie.

So....Since I'm a hobby baker and just got an upright freezer for my porch, I could be making practice cakes with FONDANT and freezing those puppies???

Woo ee neighbor!

BlakesCakes, that is a pretty cake!

I am making a cake for my step-ma's birthday May 24th and I have to transport it - finished - from Maryland to Ohio. Thanks a zillion BlakesCakes for the directions- I have been worrying excessively about a disaster. Breathing a little easier now....

Julie

I know that this is an old thread now, but I'm new to the site. I live in Brisbane, Australia where the weather is generally hot and humid. Being new to decorating this thread has answered a huge dilemma for me. Another thank you Rae.

Bodark, welcome to the forums.  Looking through old threads is a great way to find out information.  A great way to search is to use google.  Type in       red icing cake central      brings up many relevant threads on cake central.  This works better than the cake central search function.