Question #1:
I need to have a cake ready on Thursday Night for Firday Morning. I need roses, which I know how to make, my question is: Is it to early to make them and what is the best way to store them?


Question #2:
I got a request to die the actual cake a color, has anyone done this? Any suggestions?

if you're making your roses a day ahead...they will be more than fine??? are you making them out of BC???? I'm sure they'll be fine I would stick them in a tupperware and keep them out of sunlight, it will fade the color.........and also I HAVE dyed cake batter colors....and it's beautiful........be careful not to go too dark or it will end up looking like play-dough LOL However it doesn't affect the taste any....red velvet cake is always dyed

I am making them out of buttercream. I wanted to get it done a little early incase I had problems, but it sounds like the roses can't be done any earlier, is that right?

I sometimes make my roses up to 4 or 5 days in advance. If you want you can put them in the fridge. If I go more than a day before, I put them in the fridge.

I have made and frozen BC roses with no problems.

There is no problem with the buttercream thawing or melting when you freeze the roses?

Also, do you know when you freeze a cake do you let it defrost be for you frost it? I have only frozen one cake and I frosted it while it was frozen but, ate it that night. I want to have everything ready so that I can put it together on Thursday and deliver it Thursday night. I want to make the cake this afternoon.

OK, what about Make your cake and freeze, make your roses and freeze. Make your frosting and put in fridge. On wednesday night, get your roses and cake out of freezer to thaw overnight. Get out your frosting in the am. When it thaws, decorate your cake. That's the way I do it. Good Luck!

Thanks you answered all of my questions in big swoop. I feel so silly asking all those questions, self doubt I guess. Everything you told me is what I already know.

Thanks again

Ahh, don't feel silly, just have fun with it, and you know what you are doing. Be confident. Let me hear you ROAR!!!! Sorry, going crazy....

helen? helen ready is that you!? LOL! i guess im dating myself but that roar comment cracked me up!

ROAR

I have made them 7 days in advance and they are great because you can actually handle them better. The earlier the better though.

I agree early is fine! Keep them covered if you dont want them to dry out!

I made the cake tonight, but now it is not rising or baking all the way through if I cook it any more it will be brown and burnt. That is why I try to make them in advance. I have just never done one this far in advance before.

The cake finally finished baking and then it stuck to the bottom of both cake pans. It came out in pieces. Thank goodness I can try again tomorrow

Cut out parchment paper and line your bottom....you will never lose a cake again.

Grease your pan w/crisco shortening and dust w/flour. Bake at 335 degrees so it will bake more slowly and evenly. You may be able to go as low as 325degrees depending on your oven. Let you cake set for 10 minutes when you take it out of the oven and then turn upside down. Hope this helps! Linda

I did the whoel crisco and flour thing on the first cake and I baked the cake at 325 I don't know what went wrong. I used the same recipe and it worked out great today. I line the pan this time

Grease and line the pan may help! You are right! That should work if the other didn't! Good Luck

There is also air dried buttercream recipes I have recently been told about and the roses apparently keep for weeks????!!!!

I always grease my cake pans with crisco, then line the bottom with wax paper. I then grease the wax paper and flour the whole pan. Don't know exactly where I got this idea, but all my cakes seem to come out easier without breaking.