I have a small cake to be done on Sept. 15. It shouldnt take but a few hours to do... My problem is I work 2nd shift and I have to work the night of the 14th. How early can I make a cake, decorate it with a fbct and still have it look and taste fresh?

If I do the fbct the wkend befor will it be frozen to hard and make it easier to break if I apply it to the cake the next wkend???

i have made a cake 2-3 days before and it was still super fresh, as long as you get a coat of BC on it, it should seal the freshness in

I am also interested in this question...
I have my daughters cake to do. Her wedding is the 15th and I have been practicing making and decorating cake layers.
Early last week I baked two 14 inch layers and wrapped them in Saran Wrap and put them in the fridge thinking I could use them for the "real" cake.
Should I bake new 14 inch layers? or are the wrapped ones ok?
The reason I did this is because I am house sitting and the oven here is huge and I am taking advantage of it. My oven is little from the 1950's. Obviously, they thought teeny, tiny, small was a good thing and almost none of my pans fit in my oven. (I must have been out of my mind when I thought I could pull this off!)
The people I am house sitting for should be back by the end of the week, so I only have this week to bake the whole cake, if I have to bake the big layers again. What would you do?

I baked the layers for my daughter's wedding cake three weeks ahead, crumb coated them, wrapped them REALLY well, froze them, and they were so moist and yummy on her wedding day. I iced and decorated them on Friday, and her wedding was on Sunday.

As to the FBCT I dont know whether it would break if too frozen. I dont think so. Also as long as the cake is sealed with Buttercream, it should be fresh.
as to the second questions posted about the Sept 15th wedding, wrap the 14" layers and freeze them. I dont think refrigerating them will keep them that long, but freezing them would. I would bake 14" layers againa nd freeze them and they should be fine.

Hope that helps some. Elaine

Thank you very much!!
When I freeze the layers...When would I take them out to frost?...

And when I wrapped the ones in the fridge now I didn't crumb coat them. I just wrapped them naked!!=O. So they are probably no good now...oh the humanity....
Our fire department is going to be so fat that they are going to waddle to fires with all the practice and oops cakes I give them. LOL

teamster
I did not check earlier - so hopefully you baked and froze. You can remove them 2-3 days before. I let them thaw at room temp ( uncovered) and then ice as usual.
Hope that helps you. If you have any questions, just email me. thanks, elaine