hi all, so i know what i'm doing(design) and i've figured the price, now i need a little help.
i have a 12", 9", and 6" double layer cakes what is best to fill with? without it oozing out the sides.
and can i freeze cake after frosting? i would like to do ahead of time incase of any mishaps. if so what bc freezes best?
also...cake boards??? will foamcore on the bottom hold the whole thing or do i need something stronger? and do i use a smaller cake board between tiers (10" board on a 12" layer?) so they can't be seen.
thanks to anyone who might be able to help.
Which ever filling you decide to use, don't forget to put a dam around the layer to keep the filling in place.
I've never frozen a frosted cake, so can't help you there.
Cake boards come in lots of sizes. I try to choose one that is closest to the size of the cake, place the cake on it and then cut off the extra, if need be. HTH
I've frozen crumb coated cakes, but not a fully decorated one other than the top of my own wedding cake! When I did this, I put it in the freezer unwrapped, level, not toching anything. This gave the BC decor a chance to harden. Then I wrapped in what seemed like 27,000 layers of saran wrap - but not too tightly. I then wrapped this very well in heavy duty aluminum foil. It made it the full year that inlucded a move to a new city without tasting bad or the decoration messed up. The only thing I would caution you about if you used this method is leaving the bare unwrapped cake in the freezer. Make sure your fridge and freezer have no odd odors before hand! Good luck!
also...cake boards??? will foamcore on the bottom hold the whole thing or do i need something stronger? and do i use a smaller cake board between tiers (10" board on a 12" layer?) so they can't be seen.
I use foam core for almost all my cakes. I would use the 3/16" thick for the 6" cake, and the 1/2" thick foam core for the 9" and 12" cakes. Then use another 1/2" thick foam core for the cake base.
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