Wedding Cake Timeline Help!!

Decorating By LiLBaker17 Updated 28 Jul 2014 , 6:25pm by Jody130

LiLBaker17 Posted 30 Jun 2014 , 2:06pm
post #1 of 6

ASo I'm doing my best friend's wedding cake(my first wedding cake eek!) and I'm also in the wedding, which makes things a little tricky! She's getting married July 5th (Saturday) and the venue is shut down the day prior for the holiday so I'm supposed to drop off the cake Thursday afternoon at the venue. I will have sometime on Saturday before the reception to hurry in and assemble the cake (maybe an hour or so). I've been trying to develop my timeline and I'm just paranoid about getting it all just right. I want the cake to hold up so it tastes great and fresh after being at the venue for 2 days. It is a 5 tier cake (14,12,10, 8, 6) , French vanilla and buttercream.

I'm thinking.. Monday- bake cakes (wrap and freeze) Tues-make frosting Wed- crumbcoat Thurs morning - Finish decorating (just plain with ribbon around base of each layer), box each tier and transport to site .

Does this sound reasonable?? Any tips for storage (rm temp ok in bakery box until assembly?))

Thanks guys!!!

5 replies
Crazy-Gray Posted 30 Jun 2014 , 2:10pm
post #2 of 6

AWill they not let you deliver in the morning before the guests even think about arriving themselves? I've done this for a few weddings I've attended; even my own! I was there at opening, took between 30 mins - 1hr30 to assemble/fix things that went a little awry and then left, got ready and came back for the wedding.... long day but the cakes were all perfect.

-K8memphis Posted 30 Jun 2014 , 2:25pm
post #3 of 6

yes what gray said --plus i make icing/fillings before i bake because while the kitchen is a mess from baking and slopping ingredients/batter/crumbs everywhere -- i go ahead and torte and fill my cakes so i freeze them ready to be iced later and i get all the messy stuff out of the way early on--

 

and the only way i can think of that i would allow a cake out of my control for three days is ... no, i can't think of any way i would do that --

 

being in the wedding takes a back seat to doing the cake --i mean are you sure there's no mice or ants that could be lured over in three days time--who knows? what about the night watchman needing a snack to stay awake--

 

the girl that coordinated my daughter's wedding left the leftover cake overnight in the locked venue because she was coming back the next morning and it cleanly disappeared overnight along with a ridiculously expensive/beautiful piece of lace --

 

best to you--

cai0311 Posted 30 Jun 2014 , 8:40pm
post #4 of 6

AMy timeline for a Saturday wedding iced with buttercream: Wednesday - bake all cake tiers, make fillings and buttercream for dam Thursday - tort and fill all tiers Friday - make buttercream, ice, chill iced cakes for an hour or so, stack/decorate Saturday - deliver cake 2 hours before reception starts (or ceremony if at same location/room)

My timeline for a Saturday wedding coved with fondant: Wednesday - bake all cake tiers, make fillings and buttercream for dam Thursday - tort and fill all tiers, make white chocolate ganache Friday - get up super early in the morning and ice cakes with ganache, chill iced cakes for an hour or so, cover with fondant, stack/decorate Saturday - deliver cake 2 hours before reception starts (or ceremony if at same location/room)

Delivering the cake 2 days in advance is asking for trouble. Way to many things can go wrong and you will never know it until the day of the wedding. And it is too late then to do any sort of damage control.

AZCouture Posted 30 Jun 2014 , 9:29pm
post #5 of 6

ANo way no how would I deliver that early. Morning of, or no dice.

Jody130 Posted 28 Jul 2014 , 6:25pm
post #6 of 6

Quote:

Originally Posted by cai0311 

My timeline for a Saturday wedding iced with buttercream:
Wednesday - bake all cake tiers, make fillings and buttercream for dam
Thursday - tort and fill all tiers
Friday - make buttercream, ice, chill iced cakes for an hour or so, stack/decorate
Saturday - deliver cake 2 hours before reception starts (or ceremony if at same location/room)

My timeline for a Saturday wedding coved with fondant:
Wednesday - bake all cake tiers, make fillings and buttercream for dam
Thursday - tort and fill all tiers, make white chocolate ganache
Friday - get up super early in the morning and ice cakes with ganache, chill iced cakes for an hour or so, cover with fondant, stack/decorate
Saturday - deliver cake 2 hours before reception starts (or ceremony if at same location/room)

Delivering the cake 2 days in advance is asking for trouble. Way to many things can go wrong and you will never know it until the day of the wedding. And it is too late then to do any sort of damage control.


Once you bake your cakes on Wednesday, do you let them cool completely or wrap them while warm?? and do you keep them out at room temp or fridge. and then on Thursday when you fill them, the same thing what do you do with them until the next day??

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