I'm baking a 12" cake for a customer. The party is for Sunday morning - did I bake too soon? Just concerned that the cake will go stale by Sunday. I will buttercream it tonight & cover in fondant tomorrow... & leave out on the counter. It's chocolate cake with chocolate buttercream - no perishable fillings. Any tips? Thank you! :)
AHello, it depends on how moist your cakes are. For Sunday pick up I personally bake on Wednesday and let cakes cool all the way. Then wrap them in suran wrap to keep the cakes from drying out. On Thursday I split, layer and buttercream cakes and cover them and fondant. On Friday I decorate the cake(s). If I need more time I have Saturday to finish them. (Depends on how detailed/big the cake is). I then have Saturday or Sunday before pick up to take photos. Oh also On Monday I make any thing that needs to dry for the week. .bows, shoes, animals, figures and so on. Hope this helps :-) if you buttercream the cake one night and then try to put fondant on it the next day it won't stick. you will need to buttercream it and put fondant on right away or spritz with water or sugar water to help it stick. I personally like to cover it right after I buttercream it before it crusts. I noticed I get no air bubbles or less air bubbles that way. Good Luck!
AThank you! Your reply helped tremendously!:D
AYou should be fine...the icing will seal in your moisture :)