1St Wedding Cake - Need Advice & Tips Please
Decorating By fourangelsmommie Updated 21 Aug 2006 , 11:10pm by Cindy_Gl
I have been asked to do a wedding cake as my 'gift' to a co-worker, which I agreed to.
But, this is my first wedding cake and I'm scared. What if it doesn't turn out or look good? You guys do a great job on CC and it's really hard to live up to that.
The wedding is Friday night at 5:30. I work everyday from 8-5, and have my Wilton 3 class on Thursday from 5:30 - 8:30.
So, I baked the cakes last night, will crumb coat and fill tonight? and decorate Tuesday night.
Or is that too soon?
I'm worried the filling will make the cakes soggy, and I don't know if I can freeze them once they are filled and crumb coated?
Help! Any tips or help would be greatly appreciated. I'm panicking right now!!!!! 
Maybe it would help if I said the cakes are:
Strawberry with bc and strawberry jam
Banana with cream cheese filling
Hawaiin carrot with pineapple jam
lemon with raspberry jam
Chocolate grooms cake with nutela filling
Can I freeze them?
Good God Woman! I am bowing down to you! What kind of wedding is this? How many servings are you baking? You were just asked to 'gift' this cake and the wedding is on Friday? How many tiers/layers are you doing? I am panicking with you!
I just did a wedding cake for 125 servings this Saturday night. I baked the whole thing the week before and kept in the freezer - bridal white with cake extender. I added the filling (raspberry jam that I de-seeded) and IMBC, and then froze again until Thursday.
I just spread a thin layer of jam on the cake, then cover with buttercream. I didn't seem to have any problems with freezing it.
By the way, I will never make a multi-tiered cake with IMBC again. Too delicate for all that handling!
Well, we aren't sure how many people will be there....somewhere between 50 -80? And there won't be any other food served other than nuts and mints. I know....it's a wedding reception and no food other than cake. So, I was thinking really big pieces of cake.
And, I am hoping to maybe get some cake orders off of this one, so I was glad when she asked for a variety of cake flavors.
She wants PLENTY of cake so people can cut and take cake home with them for favors.
This was a last minute wedding.... the groom is very very sick.
Well I wish you the best of luck! You're right - referrals are great when the cakes are yummy! Not only are you helping your friend, but yourself too!
I just got an email regarding the cake I did this weekend and the sister of the bride told me the cake was delicious and moist. So I think you would be okay to freeze it.
OMG! That is a lot of work... on short notice...... during a busy week! 
You are very generous! I read something about either cooking and freezing the layers at least a week in advance or only 2 days in advance and simply refridgerate... it said that cooking, freezing and defrosting within a few days robs the cakes of the most moisture.
God Bless You.
How about fill and crumbcoat tonight,
Refrigerate.
Buttercream? Ice and smooth tomorrow night.
Refrigerate.
Decorate Wednesday except for any dark colors.
Add the final touches after your class Thursday and refigerate...
It should hold fine until Friday as long as it is well sealed with icing.
Oh..and put a thin layer of icing on the tops and bottoms of the layers next to the filling. This will help to keep the filling from sogging into the cake, as long as you refrigerate in between steps.
Here"s what I am doing for my daughters Sept 9th wedding (a Sat.) I need enough cake for 350 people. There will be 4 different flavors of cake. I started baking them last week, and am baking all the rest of the cakes this week. Immediatley after they came out of the oven they were well wrapped (plastic, foil and then a plastic bag, then boxed).
The frosting (BC made with hi ratio shortening)) will be made the week before the wedding. It will be refridgerated.
The Wed evening before the wedding all the cake will be left at room temp to thaw. All decorating will be done on Thursday. All cakes will be iced and filled, all fillings are shelf stable) the cake will be fully assembled and all cake will be boxed, (including a lid). Then all the cake will be refridgerated until Friday afternoon, when I will travel with it an hour and a half. It will be immediatley refridgerated when we arrive.
On Saturday late morning I am going to place all the cakes on the cake stands. Then pray that nothing happens to them until the reception starts that evening.
I have tested this method, and it works, the cake is very moist, and I have recieved tons of compliments.
I do have an advantage tough, I own a grocery store, so I have access to walk in freezers and coolers. the cooler they will be kept in is very, very cold.
GOOD LUCK, you CAN do it!!! Take pictures and post them when you are done.
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