I am doing my first wedding cake. It is a stacked cake two layers 8 inch and 2 layers of 12 inch square. I need to have it done for Saturday if I bake my cakes today should I wrap them is saran wrap, until it is time to frost them? When should I frost and assemble to keep the cake freshest?
Bake today, let cool completely,wrap in platic wrap.
Friday-fill, crumb coat, If using filling allow to set for at least an hour, then ice and decorate. Store in cakes boxes, unless filling is perishable then fridge
Sat-take to site and assemble!
Do you have all the basics of stacked cake construction down pat? If not read the article on here. Proper stacked construction is essential for a successful cake.
Good luck and post a pic!
And welcome to CC!
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I also have my first wedding cake in 2 weeks!!!!
Mine is a 3 tier stacked cake, also square and is due also on saturday, these are my plans:
Bake on thursday just like you, cover them with plastic wrap.Make my buttercream and fondant also thursday.
Friday fill and crumbcoat them in the morning, later on cover them with fondant. Cut dowels and hidden pillars.
Saturday morning deliver and assemble at reception place, arrange topper and flowers!!!!
MHHHHH hope everything works like I want!!!
Good luck to you to0! and definetely I will advise to bake today, that way you wont have any surprises.
My Cake teacher told me she bakes on Thursday and Frosts and decorates on Friday and Delivers on Saturday.
She told me she never wraps her cakes. She bakes them takes them out of the pan lets them cool and then puts the pan back on the cake upside down. Other words the bottom of the pan is now the top.
I just did a birthday cake and baked my cakes on Thursday covered them in saran wrap, put them in fridge, carved my cake on Friday crumb coated and put back in fridge, Saturday I put the MMF on and delivered it Sunday morning. Customer said the cake was delicious! I have even baked a week ahead of time and froze the cakes then frosted and decorated the day before they were due.
Everyone will have their own way, just find one that works for you.
Two words - crumb coat!
If you are using a basic buttercream (crisco recipe) you can bake today and let it cool completely, you can crumb coat the cakes to keep them from drying out.
If you are using an icing that requires refrigeration, you should bake tomorrow, then ice and decorate Saturday, if possible. If not, bake tonight, ice and decorate tomorrow, then keep refrigerated until needed. Fats absorb odors very easily, so make sure there is nothing in your fridge, including closed jars of pickles, that can contaminate the cake.
Theresa
Because of the preservatives in box mixes they are alot more forgiving in the freshness aspect if handled properly. The cakes should really only sit in plastic wrap overnight-for me anyway. The plastic wrap also helps soften any of those crusty or harder places on the cake. My routine has always been bake wed/thurs (depending on size of project), fill, crumb coat, ice,decorate fri, deliver sat. I think scratch cakes have a much smaller window of freshness but I'm still learning to be a scratch baker.
edited to add:if you have nothing perishable in the cakes you will be fine. And even a small amount of milk/cream in the buttercream doesn't make it perishable.
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