I do it all the time that way. I usually freeze my cakes and then take them out 3 days prior to the event to start filling, covering, and decorating. The only thing I would be concerned about is if the filling and frosting are perishable and will need to be refrigerated. I've also baked fresh on Wednesday for Saturday cakes. Hope this helps! :)
A
Original message sent by kellyk1234
I do it all the time that way. I usually freeze my cakes and then take them out 3 days prior to the event to start filling, covering, and decorating. The only thing I would be concerned about is if the filling and frosting are perishable and will need to be refrigerated. I've also baked fresh on Wednesday for Saturday cakes. Hope this helps! :)
Instead of freezing, can you refrigerate the cake for a few days? I have to make several tiers and don't have enough room in my freezer so I was thinking of baking them and then refrigerate.
...........Instead of freezing, can you refrigerate the cake for a few days? ........
Not a good idea. Most (all?) refrigerators these days dehydrate to keep froze from building up and that takes moisture out of *everything* in it - even if it is covered. It also means the customer would have 3 days less to use up a cake that usually is best for only 3-4 days. The freezer is your *friend!* Use it :) Wrap that cake up in a plastic bag or plastic wrap and frz. Take it out the night before or early in the a.m. and it will be fine.
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