Hello Y'all,
I have a wedding (my first) cake to make. I was going to do 5 tiers. I know I can transport it and stack it at the reception.
My 1st question is: Will the WASC cake taste good with the crusting cream cheese icing and a cream cheese filling? I am going to cover each layer with MMF. The bride doesn't care for cake so it is going to be mainly for show.
2nd question: How far in advance can I make and freeze the layers, well wrapped, and not have a taste/moistness problem?
3rd question: Do I need to let it completly defrost before I begin icing it, so long as the fondant is last?
I am so excited about this project, but nervous too.
Thanks for all the help!
Charli
sorry, i'm not to sure of some of these abbreviations, waht is wasc??? as for the other questions....i generally bake and freeze my cakes a week before. if i am covering with mmf, i let the cake defrost because if you decorate it frozen, moisture will ruin the mmf as the cake defrosts.
The White Almond Sour Cream cake should go well with the frosting/filling you have chosen.
Just make sure you keep the cake refrigerated until serving time.
Here's a Handy Safe Storage Chart:
(From sarah phillips of baking911.)
http://tinyurl.com/ymqp6x
HTH
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