caker1101 Posted 3 Apr 2013 , 6:58am
post #1 of

Hello all,

This is my first post here, but I've been making wedding cakes for some time.

I have an unusual wedding for me coming up though, and I can't seem to settle on the details.

 

It is for a good friend, in a city about 3 hours away. We are going down on Friday morning, and the wedding is early Saturday morning.

It is a 4 tier cake, covered in fondant.

My plan is to bake on Wednesday, and fill/cover on Thursday, then drive them down and set up the morning off. (that's when they get the venue).

 

My cakes usually have perishable components, but since this needs to go on such a long drive, and sit out overnight before the wedding unrefrigerated, obviously it can't be perishable.

I'm planning on using ganache under the fondant and buttercream for filling.

I feel really silly needing to ask this, since I always refrigerate my cakes, can I use an all butter buttercream safely? Or do I need to use a shortening one?

 

I guess I just need some verification that making the cakes on Wednesday/Thursday, and having them out at room temperature until Saturday morning will be OK?

Usually I would bake on Thursday, fill/frost/decorate on Friday and have it all stacked before delivery.

 

I have also been reading about mud cakes on here, and am considering trying out a couple recipes this week, since they seem to 'age' well. My understanding is they do not need refrigeration?

I have a few recipes set aside to try out, but do they match well with buttercream, or is a different type of frosting the way to go with them?

 

Thank for reading!

9 replies
CWR41 Posted 3 Apr 2013 , 7:10am
post #2 of
Quote:
Originally Posted by caker1101 
can I use an all butter buttercream safely?

Butter can sit out at room temperature.

DeliciousDesserts Posted 3 Apr 2013 , 11:03am
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ACWR is correct. My question is how hot will it be? It gets very hot here in Charleston, so I use a combination of butter & high ratio shortening. Otherwise, the buttercream will "melt" & slide right off the cake.

Chellescakes Posted 3 Apr 2013 , 11:24am
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Mudcakes do age well and please never put them in the fridge , most of us Aussies use ganache with them . 

caker1101 Posted 3 Apr 2013 , 3:02pm
post #5 of
Quote:
Originally Posted by DeliciousDesserts 

CWR is correct. My question is how hot will it be? It gets very hot here in Charleston, so I use a combination of butter & high ratio shortening. Otherwise, the buttercream will "melt" & slide right off the cake.

It's a month away, but the forecast says a low of 44 and high of 61, so not too hot. That could change of course, but we don't live in a very hot area.

caker1101 Posted 3 Apr 2013 , 3:03pm
post #6 of
Quote:
Originally Posted by Chellescakes 

Mudcakes do age well and please never put them in the fridge , most of us Aussies use ganache with them . 


Thank you! I am going to try out a recipe tonight then, and let it sit for 3-4 days.

DeliciousDesserts Posted 3 Apr 2013 , 3:15pm
post #7 of

A

Original message sent by caker1101

It's a month away, but the forecast says a low of 44 and high of 61, so not too hot. That could change of course, but we don't live in a very hot area.

Whew. Nice weather!

Chellescakes Posted 3 Apr 2013 , 9:15pm
post #8 of
Quote:
Originally Posted by caker1101 


Thank you! I am going to try out a recipe tonight then, and let it sit for 3-4 days.

A mudcake should never be eaten before the first day , I have eaten them three weeks after baking and two weeks after I ganached and fondanted them and it was delicious . 

Chellescakes Posted 3 Apr 2013 , 9:40pm
post #9 of

that should read third day , the darn thing won't let me edit it. 

mcaulir Posted 4 Apr 2013 , 1:52am

The cake itself should be fine for three days. I love mudcakes - but they're very different to the cake the bride, groom and guests might be expecting. I'd just use your normal recipe you're used to, and it should be fine.

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