Hey guys, I have a graduation cake order and it is due the day after I get back in town. I was thinking that I could make most of the decorations well in advance with gumpaste. Bake and freeze the cake so that I just need to make the filling and then assemble the cake when I get back. Do any of y'all ever do this. I usually do cakes for friends and family, but this time its a stranger who asked to have a custom cake for her son's high school graduation. She wants a red velvet cake with cream cheese. [/b]
I can't see a problem with doing that, I've done it before with family cakes. I just made sure to freeze the cake undecorated, and the decorations can be made days in advance and you said you'd make fresh filling for it.
I can't see a problem.
Thank you so much!
Another question. I plan on covering the cake with fondant. Can I color the fondant before I go out of town?
That's done all the time Your cake will be very moist (providing you have bakes a moist cake LOL). Be sure to wrap the cake in plastic wrap, then place in a plastic bag to fz.
One hint: never wrap a cake in aluminum foil - always use plastic wrap. If you really feel the need to use foil use plastic 1st.
Make sure the cake sits flat in the fzr so it doesn't get distorted. If necessary, put it on a cookie sheet or similar until fzn solid.
Yes you can colour the fondant before you go, but once out of the package, the air starts drying the fondant straight away!
The way I keep my fondant is, first I wrap it in foil, and then I wrap it in cling film.
Sometimes when I go to use the fondant again the outer of the fondant has formed a "crust" so I cut that off and the fondant under is still just as soft as when I put it in the foil, but I'm talking weeks, if you are only keeping the fondant for a few days, it should be ok and not develop a crust.
Thank you so so much? I feel much more confident now. A paying costumer is not as forgiving as a family member or friends who are getting free cakes. lol
I meant for that to be an exclamation mark and not a question mark