Hi Everyone!

I'm new to this forum AND making decorated cakes. I love baking and making candies (something I've done a lot for many years), but am somewhat new to cakes. Obviously, I've baked cakes before, but only started decorating a year ago (only 3 fondant cakes under my belt thus far ).

Anyway, my sister asked me to do her cake for her wedding. Actually, she wants cupcakes (wedding party for 40 people). I've already made the cupcakes and they turned out great (chocolate cupcakes with chocolate covered cherry in the center and meringue buttercream frosting). She also wants a small cake only for her and the groom with fondant. Since she chose the cupcake flavors, the groom chooses the cake flavor (which he wants carrot cake...go figure, not the best cake/frosting mix for under fondant, especially for a newbie like me!). I also plan on doing red velvet cake pops (which is more "my style" since I love red velvet and I especially love tempering and dipping chocolate).

The wedding is on April 7th (a Saturday). I took Friday off of work to make all of this, but I'm a little worried about getting it all done on time. Family is coming in at 4 pm and my sister will be doing a rehearsal dinner that night. That gives me the morning and afternoon to make 2 batches of cupcakes, 1 batch of cake pops and a 2 layer 6-inch carrot cake with fondant and molded flowers (not to mention I have 2 children under 3 years old that my husband will loosely watch for me). I do not have any other help with the kids besides my husband. I've already tested out the cupcake recipe, which took 2 hours to make from start to finish.

Now to the question (sorry so long!). Can I make any of this ahead of time or will the quality suffer too much? As it is, it will be made 1 full day ahead of time. Ideally, I want to make the cake pops on Thursday, but that means they will sit in the fridge for 2 days before the wedding. Do you think the frosting would be ok to make on Thursday night as well? Please help, veteran cake makers! Thanks a ton!

You can bake the cakes at least a week in advance, wrap well in cling wrap and free3ze. The cake pops can be made wrapped and refrigerated 2 weeks in advance. Make all the icings ahead - days or a week ahead is fine.

Bake and freeze my friend! I work full time, run a business and have 2 kids, my freezer is my best friend (aside from a glass of wine) The cake pops will be fine if made ahead of time and the frosting will keep for a while when refrigerated. If this were me, my schedule would look something like this....
Sunday - Bake cake for 6" round and cake for cake pops wrap tightly in saran wrap and freeze
Monday - Bake cupcakes wrap in saran wrap and freeze
Tuesday - make frosting
Wednesday - make flowers
Thursday - make cake pops and transfer the cake from the freezer to the fridge to defrost
Friday - Frost cake and cupcakes
You can do this with plenty of time to be a mom, wife and sister of the bride GOOD LUCK

@sarahp7467 ‍ just saw this message. Making cupcakes and cake pops for Saturday. Do I wrap them individually or keep the cupcakes in the pan for exemple.... I tried freezing once before and was a disaster.... Thank you!