OK, it's me again. I know there have been about 100 threads on this subject but I just don't have the patience to go and find them so here are my questions.
The wedding is Friday May 26th. I am baking my cakes tomorrow (Saturday) is it necessary to freeze them? I am planning on filling, stacking and crumb coating them on tuesday then covering them in fondant on wednesday to be finished on Thursday. I guess I just don't see the point in freezing them Saturday night only to thaw them monday so I can decorate them Tuesday. What do you guys think?
If I decide I need to freeze them when do I take them out to thaw? Do I need to let them thaw completely before doing any decorating?
Also, would it be ok to finish everything Wednesday? Will the cakes still be fresh or will they seem old and stale? Cake never lasts that long at my house. Thanks for any advice you can give. You guys are the best.
Also, any general wedding cake pointers you can give will be GREATLY appreciated. TIA
Katy
If it were me, I'd freeze the cake. I prefer to have my cake as fresh as possible so I try to bake as close to the decorate & deliver date as possible. Yet, sometimes that isn't possible, so I freeze my cakes.
Once I'm ready to use the cake, I let it partially thaw at room temperature, torte it, fill it, crumb coat it, and put it in the fridge until it totally thaws. Then frost and decorate.
But that's just me.
Oh, almost forgot. If I don't have room to store it (a buttercream decorated cake) in the fridge and I've already frozen it once, then I'll let it sit out on the counter (cool dry place) for a couple of days if I have to. I've found that letting it sit out (once decorated with buttercream) doesn't effect it to much.
I do have a question on this subject though.
Is it better to freeze then torte or torte then freeze? I'm thinking it would be EASIER (but don't know if it would be BETTER for the cake) to torte then freeze.
I have this picture in my head of taking a totally frozen torte layer and putting it on top of a filled / frosted layer and so on and so forth until the cake is ready to crumb coat, frost and decorate.
torte, fill, and crumb coat, then wrap and freeze tonight.
(I freeze, then wrap, and then back into the freezer, but that's just b/c I don't want the crumb coat to stick to the cling film)
Take it out of the freezer, unwrap, and let it sit while you roll the fondant. Cover the cake with fondant, and it should be able to sit for a few days without suffering once sealed in fondant.
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