Hello! I am hoping for some advice on how to accomplish the following:
I am baking a 3 tier wedding cake for a family member in about a month. The cake will be 10, 8, and 6x3 inch rounds. I live in Philadelphia and will be driving to Cape Cod for the wedding. It is about a 6.5 hour drive. We have to be there by Friday, but the wedding isn't until Saturday.
We plan on driving there on Thursday night. I was thinking about baking the cakes Thursday during the day, wrapping them tightly and then traveling with them. Is this too far in advance? Do I have to keep the cakes cold for the drive?
I then thought I could crumb coat and stack them at the venue on Friday morning. I can either do the final decorations Friday afternoon or Saturday morning at the location. They said there is a large fridge that I can store the cake in. I plan to do a crusting butter cream on all 3 tiers. (should it be in the fridge or left out) If it is in the fridge should I get a box for it?
Any advice on when to bake these cakes would be greatly appreciated. This is my first time baking a wedding cake so if you want to throw in any other advice about your favorite crusting frosting, best way to stack, etc. I have been online checking out all the tutorials and have found some great stuff, but I would greatly appreciate help for the bakers on this board. Thanks in advance for your help!