I am making a cake for a wedding on a Saturday in June. I am making a 3 tier cake, probably with fondant although possibly with buttercream icing. I was wondering how soon before the wedding I can start the cake with it still being fresh. I was hoping to make the buttercream earlier and freeze it, bake the cakes on Thursday and assemble and decorate the cake on Friday. Would this still be ok for the cake to still be fresh on Saturday night? Should I have the completed cake in a fridge overnight on Friday night? Also, does anyone have any suggestions about what filling to put in the layers of cake incase I can't get overnight refrigeration? Thanks so much!
post #1 of 4
5/8/12 at 10:56am