Preparation In Advance Wedding Cake

Decorating By ccrcata Updated 28 Aug 2012 , 9:10pm by kakeladi

ccrcata Posted 27 Aug 2012 , 5:10pm
post #1 of 7

I am working on a wedding cake for Sept 8th and was planning to get 7th off to put together the cake. I already baked the cake and put it in the freezer. I have the decorations made. It will be a 4 square tiers (12/10/8/6) covered in white fondant and a sheet cake frosted. Since the labor day weekend is right before the wedding weekend, I was wondering if there is any pre-work that I can still do. I will have chocolate ganach between layers and crumb coat with Swiss meringue butter cream (which will cover the sheet cake as well). Anything of these will work to be made in advance?

Is my first wedding cakeWill 1 day be enough to put the cake together and make the fillings+fondant covering?

Thank you!

6 replies
msthang1224 Posted 27 Aug 2012 , 7:48pm
post #2 of 7


I think, if your going to make your own fondant, you should make it ahead of time and store well. So it will be ready for you to use right away.

You could also make yr SMBC ahead of time and freeze it. It will keep in fridge for 4 days and freezer for 2wks.

Same goes for your ganache. You can store it for 1 wk in fridge.

good luck.

kakeladi Posted 27 Aug 2012 , 8:03pm
post #3 of 7

How will it be decorated? Can/have you made the flowers or whatecver else that will be on it?

Normita Posted 27 Aug 2012 , 8:15pm
post #4 of 7

You can make your frostings, fillings, tint frostings (if needed) and of course your decorations which you have already done icon_smile.gif

ccrcata Posted 28 Aug 2012 , 2:22am
post #5 of 7

I will use store bought fondant and it will be decorated with fall leaves which are done (hope there are enough).

I didn't freeze before butter cream/ganache. Any tips on this? What is the proper way to keep it in the freezer and to thaw it?

Thank you

msthang1224 Posted 28 Aug 2012 , 4:57am
post #6 of 7

I just cover them tightly in a container w/lid and then when needed, I set it out to come to room temp. then rewhip or stir a bit to lossen it up. Then use as usual.

kakeladi Posted 28 Aug 2012 , 9:10pm
post #7 of 7

Best way to fix for fzing depends on size, shape, etc and how long you intend to keep fzn.
If just a day or two-three then I just pop it into a plastic bag. Main thing is to be sure you fz it *flat*....not sitting on something else. Can put it on a cookie sheet until fzn or it will distort the layer.
If you have already filled and crumbed or iced, then put into a cake box which is then put into a large plastic bag.
To thaw you can put into frig overnight (or similar time) OR you can just put it on counter at room temp. Just do NOT uncover it until it is least 3-5 hours depending on the size of the cake.

Quote by @%username% on %date%