How And When Do I Prepare The Wedding Cakes?

Decorating By momof3jotynjake Updated 17 May 2005 , 3:37pm by beccal

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momof3jotynjake Posted 14 May 2005 , 3:47pm
post #1 of 10

If the wedding is next saturday..when shoud i start the cakes? and if i start them in the week, can they sit out wrapped til friday nite?


I fill frost and then stack right??

omg you guys! im nervous!!!! LOL!!!!!!!!!!!
I want to transport it stacked.. i get a lot of mixed emotins from everyone htough on that idea.....................

9 replies
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m0use Posted 14 May 2005 , 3:52pm
post #2 of 10

Let me answer quick- my 5 year wants to go ice some cupcakes icon_biggrin.gif
BIG BREATHS!!!!
Let me help you with baking questions...
first, would you feel comfortable freezing your cakes, and would you have room?
I would start baking today and freeze them. Then on Friday morning pull them out to defrost on the counter (keep them wrapped so they don't dry out), decorate them Friday and finish final touches on Saturday.
Hope this helps you a little bit..gotta go!

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momof3jotynjake Posted 14 May 2005 , 4:03pm
post #3 of 10
Quote:
Originally Posted by m0use

Let me answer quick- my 5 year wants to go ice some cupcakes icon_biggrin.gif
BIG BREATHS!!!!
Let me help you with baking questions...
first, would you feel comfortable freezing your cakes, and would you have room?
I would start baking today and freeze them. Then on Friday morning pull them out to defrost on the counter (keep them wrapped so they don't dry out), decorate them Friday and finish final touches on Saturday.
Hope this helps you a little bit..gotta go!





breathe Ute breathe lol
Ok! yes, i can freeze them! I have never done that before. Do they still taste the same? how do you wrap them up?
WIll i still brush them with the simple syrup!
Oh,,, im sure that If i freeze and take out.. will that make it easier to tort it? I had a hardd time torting the 1/2 sheet! boy, you werent kidding, that cake was sooo moist! of course.. i coulndt taste it icon_sad.gif.. but i could tell when cutting it!!
I need to k now how to get the layers on and off.. i know for sure i need 2 boards! i only bought one for the cake.. i did it all backwards. oh well, lesson learned!

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cakemommy Posted 14 May 2005 , 4:05pm
post #4 of 10

I would bake them as soon as possible if I were you. Cool them completely. Place the cakes on their same size cake boards and then wrap in plastic wrap then foil and then store in a grocery bag or a large plastic garbage bag. Place in freezer or deep freeze (preferable). I let my cakes thaw in the refridgerator for 24 hours before decorating them. They will thaw too quickly if you set them out on the counter (wrapped or unwrapped) and the exterior of the cake will (in my experience) get mushy. Maybe that happened because it was too hot where I am at the time. Anyway, to be on the safe side I would thaw still in wrapping in refrigerator for 24 hours before decorating. Hope this helps!


Amy

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m0use Posted 15 May 2005 , 3:20am
post #5 of 10

Here's what I do:
1) Bake cakes, allow to completely cool.
2) Brush simple syrup on. ***I don't do this, but this step is for your benefit.
3) Wrap cakes in plastic wrap or Glad press 'n seal
4) Wrap cakes with freezer wrap (it comes nice and wide, perfect for cakes) and tape closed. (just like gift wrapping) Make sure to mark what flavor the cake is and the freeze date on them.
5) Remove cakes from freezer and lay individually on top of the counter top (single layer) 2 hours before starting to decorate.
6) Torte while still cold if you like.
7) Finish icing and decorating as you see fit.

I just pulled out some cupcakes that have been wrapped up and sitting in my stand up freezer for about 2 months, and they tasted soooo good and moist.
When defrosting cakes, keep them wrapped up; I failed to do this with one cake and it seemed dry to me when I had a piece of the cake later on.

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momof3jotynjake Posted 15 May 2005 , 4:24am
post #6 of 10
Quote:
Originally Posted by m0use

Here's what I do:
1) Bake cakes, allow to completely cool.
2) Brush simple syrup on. ***I don't do this, but this step is for your benefit.
3) Wrap cakes in plastic wrap or Glad press 'n seal
4) Wrap cakes with freezer wrap (it comes nice and wide, perfect for cakes) and tape closed. (just like gift wrapping) Make sure to mark what flavor the cake is and the freeze date on them.
5) Remove cakes from freezer and lay individually on top of the counter top (single layer) 2 hours before starting to decorate.
6) Torte while still cold if you like.
7) Finish icing and decorating as you see fit.

I just pulled out some cupcakes that have been wrapped up and sitting in my stand up freezer for about 2 months, and they tasted soooo good and moist.
When defrosting cakes, keep them wrapped up; I failed to do this with one cake and it seemed dry to me when I had a piece of the cake later on.




cOOL! THANKS!!!...
I JUST got home shopping w/ the bride and bought all the necessities!!
ooo boy! its coming quick! ill start baking either tomorrow or monday... so be prepared for many more questions! LOL
Oh.. she decided to have ribbon going around the cakes.. at the bottom.. do you just tape the ribbon wher eit mets?

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m0use Posted 16 May 2005 , 1:55pm
post #7 of 10
Quote:
Quote:

Oh.. she decided to have ribbon going around the cakes.. at the bottom.. do you just tape the ribbon wher eit mets?



You could probably use double sided tape between the two ribbon, or use a pin and warn the cake cutter about the pin.

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ntertayneme Posted 16 May 2005 , 2:19pm
post #8 of 10

You're going to do a great job Ute !! I know how nervous I was for my first wedding cake (the cathedral on in my photos) ... just stop, take a deep breath and say "I know I can do this!!" You'll do fine.. we can't wait to see your pics!!

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Calejo Posted 17 May 2005 , 3:31pm
post #9 of 10

Couldn't you use royal glue to hold the ribbon together, or would that be messy?

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beccal Posted 17 May 2005 , 3:37pm
post #10 of 10

I just did a wedding cake with ribbon wrapped around the bottom of each tier and I just used regular buttercream to hold them together on the ends. It worked fine, and don't worry, the buttercream didn't give the ribbon any sort of greasy stain or feel. It was fine. icon_biggrin.gif

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