AI've only baked 2 cakes before and after completing my Food Hygiene course and being approved by my LA I now have 6 cakes to do and was just wondering if its possible to freeze a cake, how long after a crumb coat can I put the final buttercream on and cover and how on earth do I do a giant cupcake lol Sorry for all the questions, I have tried google but I just get anything else but an answer TIA xxx

So you are going into cake business after 2 cakes?

cool tutorial to at least take in the pictures to get how to sculpt a giant cupcake

i mean you can get the giant cupcake pan too i guess

just pipe stripes up the sides to form the wrapper and make them pointy on top

i'm sure there's better ways but this is one way

http://forums.egullet.org/topic/67296-demo-sculpting-a-cake/

i should maybe go look around for something better--but just to get you going in the meantime...

AOh thank you soo much! I was feeling really overwhelmed with all these orders that I felt clueless, I feel much better knowing I can freeze cakes thou that will be so convient and the tutorial is brilliant thank you :) I tried google for a giant cupcake and was getting results of chocolate bottoms and cake bottoms and I couldn't work out which one everybody used thank you again :) xxx

in fact--after putting my weedy brain to it for a minute more there's a tip you can use to make the pointy sections of the cupcake wrapper look more like pleats--if you are doing this in buttercream

it's a #366--but there are other sizes

and there's a cut cone method for it too if you are familiar with that--not trying to put too much out there

and btw--you might want to determine your limit too

don't let yourself get too overwhelmed

tell peeps you are booked so you can catch your breath if you need to

you don't have to take every order

you will burn like a wick without wax if you try to do too much too fast

concentrate on what you already know how to do and add new things in sparingly (if you continue to be busy)

AIf you google how to freeze a cake cake central you will get all kinds of threads from here to read. I personally freeze my cakes on purpose even if it's just over night it makes your cake very moist if done right. Now there are people who do it different ways and I'm not saying my way is the best way its just what works for me. I make the cake let it cool out of the oven for about 20 minutes I than level it than turn it out onto a cake board the same size as the cake I than warp the cake in 2 layers of cling wrap than I put the cake in the freezer still warm. I have froze a cake for up to a couple of weeks doing it this way with good results. I have read on here that others disagree about wrapping the cake while still warm but I haven't had as problem doing it this way.