I have a cake I need to deliver Saturday at 3. I am trying to do a few things ahead so I have enough time and I'm not rushed!
I am doing enhanced box mixes and Martha Stewarts IMBC.
I was thinking I would make the cakes Wed and freeze them. And make the IMBC Wed, color, and refrigerate it. Then Thursday assemble and ice the main part and finish decorating a few things Friday..
If I keep the cake in the refrigerator iced from Thursday to Saturday at 3 is it still going to be moist and good?
please help!!!
-katie
I've only frozen my cakes once- I had my Class 3 final cake due a week before I was planning on doing a big 3 tier cake for the 4th of July. When I got home from class I froze it and thawed it out overnight July 3rd. The fondant drooped a bit and I added my buttercream flowers on the 4th. Everyone said they tasted really good and they tasted the same to me as if I hadn't frozen them. It might not hurt to freeze them since it will be for such a short time. I've read others say that they freeze different layers when they have a large wedding cake to do with lots of tiers and they don't seem to have any problem-they also say it's usually for only a couple of days. Good luck!
I think it would be ok to go ahead and make everything you need and then store in the fridge or freezer, but I would not thaw and decorate your cake until Friday. That way it still tastes fresh for Saturday. Just my opinion though.
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