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Tiered cake help

post #1 of 6
Thread Starter 

Hi, I'm planning to make a fondnt covered 3 tier cake for my son's 1st birthday to feed 80 people. There will be some fondant figures (bears, bugs etc.) and topper, also some fondant cutouts like clouds, sun, tree branches, leaves. The party is in a Saturday afternoon. Please let me know how to plan ahead and steps to get it done without being insane at the last minute.

post #2 of 6

You need to work backwards from the time the cake will be served - you'll want to be finishing the cake on Friday evening (gives some contingency time if things don't go exactly as plannned), therefore it will have to be iced on Thursday evening or Friday morning, meaning that you will level, torte and fill on Thursday and bake on Wednesday.  Models should be made before you start baking the cake - these keep for ages.  If your cake is round the cut-outs won't be able to be made in advance but if square the clouds etc could be made with the models - as the sides are flat (not curved) it doesn't matter if these are dry or not.
 

post #3 of 6
Thread Starter 

Thank you so much for taking time to answere my question suzannem5. few more questiones,

1. I was planning on making the cake weeks early, what's the best way to freeze them?

2. I'll use IMBC, how far ahead can I make it (as it needs refrigeration)?

3. All 3 tiers are round, planning to do 6, 9.5 and 12 inches and 4 inches high. how much buttercream should I make to frost and fill the cakes?

4. How much fondant do I need to cover the 3 tiers and  18 inches cake board?

Again thanks in advanced to whoever choose to answere my questions.

post #4 of 6
Quote:
Originally Posted by juststarted View Post

Thank you so much for taking time to answere my question suzannem5. few more questiones,

1. I was planning on making the cake weeks early, what's the best way to freeze them?

2. I'll use IMBC, how far ahead can I make it (as it needs refrigeration)?

3. All 3 tiers are round, planning to do 6, 9.5 and 12 inches and 4 inches high. how much buttercream should I make to frost and fill the cakes?

4. How much fondant do I need to cover the 3 tiers and  18 inches cake board?

Again thanks in advanced to whoever choose to answere my questions.

 

1. I personally don't freeze cakes as I have never managed to do it successfully and have a cake that tastes as good as fresh, also it removes the possibility of a customer being able to freeze the cake but this won't be a concern for you and I know others do it - wrap your cakes well, first in silicone/greaseproof paper then in a large plastic bag (not cling film).  Tie the bag shut tight, excluding all the air then place the bagged cake in an airtight container to freeze. 

 

2.  IMBC made with fresh egg whites will only keep a few days, I have successfully kept it made with Meriwhite for a week or more unrefrigerated, however the temperature in my kitchen at the moment isn't that much higher than the fridge would be.  Make sure your IMBC has returned to room temp before beating otherwise you will end up with a grey, watery scrambled egg-type mess.

 

3.  How many layers of frosting do you intend to have in each of the cakes?  I'd estimate that you will need 3 or 4 lots of 5-egg white batches of IMBC but that is purely a guess - I've never actually counted it as I make a batch (usually a double batch to start), use it then see how much more I need and make more as I go along.

 

4.  You will need around 5kg of fondant.

post #5 of 6
Thread Starter 

Oh you are sweetheart. Thanks a lot for the detailed help!

post #6 of 6
I respectfully disagree with your method for freezing cake. Here's what I do:
Wrap in 3 layers of cling wrap and 1 layer of foil.
The night before you plan to start decorating, place your still wrapped-up-tight cake in the fridge. The next morning, place your still wrapped-up-tight cake on the counter. Wait until the cake is at room temp before you unwrap it!

Mine always taste just as good (if not better!) when I freeze them!
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