How Long Can Wasc Wedding Cake Last Unrefrigerated?
Decorating By SugarFrosted Updated 29 Apr 2007 , 6:09pm by Price
After almost 20 years of making cakes for every other special occasion, I will be making my first wedding cake for Saturday, April 28.
My client has ordered a 3 tier - 8"/10"/12" square, 2 layers each, torted - White Almond Sour Cream cake, iced and filled with buttercream, all corners and edges slightly rounded. She likes the look of fondant, but not the taste. The cake is to serve 75-100. She wants leftover cake to take home. She will not be saving the top tier for the 1st Anniversary. I have told her I will make a small 6" cake for that occasion
She has selected the Wilton Garden Cake Stand (three separate plates each on a separate tier) so there will be no need for an internal support system.
The decor will be simple: white on white with a bead border on the bottom of each tier (think "string of pearls") and 1/8" and 1/4" dots randomly scattered over top and sides of each tier. After I deliver the cake, the bride plans to have a family member add flowers to the top tier and loose silk petals on the plates around all three tiers. The color of her flowers is victorian lavendar, though last time we spoke she still had not decided exactly what type of flowers she will be using...but it will most likely be a mix. Her family will be doing the flowers, so it's not my issue, really.
The bride has been a true joy, no bridezilla behavior at all.
My schedule:
Wednesday: Double check to make sure I have all my supplies and purchase fresh stuff (sour cream, milk, etc.)
Thursday: Bake all layers, cool slightly, wrap in saran wrap and refrigerate.
Friday: Torte, fill and ice all 3 cakes. Decorate. Store in plastic transport boxes.
Saturday: Arrive at the site 2 hours before reception to set up and allow time for the flowers to be added.
My refrigerator is not big enough to hold all three iced/decorated tiers. It is already very warm and humid some days here in Arkansas, so my air conditioner has already been on some this spring.
Here are my questions: How long will the White Almond Sour Cream Cake last unrefrigerated? Will it be safe from Friday morning when I begin torting/icing/decorating the first tier till the Saturday afternoon reception?
Thanks so much in advance for your help! You guys all rock!
Okay, I survived! I am so happy the wedding is over and the cake is done. It was one headache after another, due to my inexperience. But I think it turned out ok. The bride wanted a simple cake so everything is plain. When I look at the pictures, I see every flaw...I guess that is normal.
I should have taken more pics, but this is the best of the lot.
I don't see a single flaw! I think your cake turned out beautiful!! Congrats=) Jen
awww... y'all are so sweet! Thank you so much!
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