Hello everyone. Please take a look at my timeline and methods and let me know if you have any input.  These are pretty extensive cakes I have to make over the next two weeks and want to make sure they will work on this timeline.  If you see anything wrong please let me know!

I am making a cake for Saturday. I know I can make gumpaste/fondant figures early.  I am going to bake my cake today (Monday) and freeze it overnight.  I am also going to make my MMF and Ganache today and store both in the fridge. 

Tuesday- I am going to make my figures.

Wed- I am going to finish making decorations, put ganache on the cake after letting it hit room temp and having filled the layers with some sort of buttercreme or similiar icing.  I am going to let it set overnight on the counter at room temp or in fridge?. I am also going ot make my RCT jelly fish for the top.

Thursday- I am going to add the fondant overlay and decorate.

Friday-Finish decorating

Sat-PARTY! So technically the cake will be out on the counter from Wed to Sat if I let ganche set on counter, or thrus to sat if I let it set in fridge.  Which is better?? putting fondant overlay dont forget! 

Also, if I am doing the bottom layer in pound cake and the top layer in a lighter chocolate cake (recipe using boiled water) do I need to use dowells to support it or will it be okay without?

AHiya, not sure about all the abbreviations. But basically once the ganache has set and you've covered it in fondant it's sealed and will be fine. Although where are in the world? If its really humid you may want to store in a fridge if you can. Why are you freezing the cake once you've baked it? You don't need to do this. What does MMF stand for? What does RCT stand for? You don't need to dowel the bottom cake as your only adding one layer and its being eaten quickly, but it gives you confidence that nothing will go wrong. Timeline looks good as long as you can do all additional decorating on the Thursday and Friday. I normally try to finish a day earlier just in case.

Hope it helps.

Louise (http://www.AlanaLily.co.uk)

I think MMF stands for Marshmallow fondant and RCT stands for Rice Crispy Treats.
 

AOh, ok, that all looks good then x

AI freeze/refrigerate cakes before I torte or carve, it's just easier for me. Also, I trim tops (if needed) and torte, crumb coat, then I let my cake settle (to avoid bulges) either overnight in the fridge or I'll place something on top if I'm in a hurry-like a large tile. Are you using BC and ganache? Like BC between layers and ganache over the entire cake or are you talking about two different cakes? Anyway, if your making two tiers as well as a RKT topper I would definitely use some sort of support.

AI freeze/refrigerate cakes before I torte or carve, it's just easier for me. Also, I trim tops (if needed) and torte, crumb coat, then I let my cake settle (to avoid bulges) either overnight in the fridge or I'll place something on top if I'm in a hurry-like a large tile. Are you using BC and ganache? Like BC between layers and ganache over the entire cake or are you talking about two different cakes? Anyway, if your making two tiers as well as a RKT topper I would definitely use some sort of support.

AWow, sorry that posted so many times!

I know I dont have to freeze them, but if you freeze your cakes it makes them more moist.  My grandmother used to cheat by getting box cakes occasionally and freezing them.  Everyone would always ask what the recipe was, because it made them incredible moist.

A

Wow, never knew that. I'll try it on my next cake x

Cake topper for my daughters cake.  Spongebob is a mix of marshmallow fondant and gumpaste. LOOOOVE working with that stuff. Used it for the first time today, second time working with gumpaste.  He is sitting on top of a jellyfish, sorry its not all viewable.