Need Help For My Big Cake This Weekend.
Decorating By Amy729 Updated 30 Jul 2007 , 10:13pm by Amy729
I am new to decorating and I am have a 2 tier stacked fondant covered cake due on Sun. I have a few questions...
I would like to bake the cakes (carrot cakes) tomorrow (Tuesday) and put them into the freezer until Thurs. night. then Fri. tort and fill and crumb coat. Sat thin ice and fondant w/fondant deocrations.
Does this schedule seem right?
When I take them out of the freezer should I leave the cakes wraped or unwrap them to thaw?
I don't want wet cake.
I am also nervous about the humididty. I live in GA and it is almost always humid in the summer. Any suggestions for help with that?
Thanks!!! I really appriciate any input! 
Amy
It sounds good. I'm still fairly new at this also.
Personally I'd bake, torte, fill, and crumb coat, ice then freeze. I'd rather do as much as possible ahead of time. I've never tried freezing fondant on a cake although I hear some ppl do.
I thaw my cakes unwrapped. Many ppl leave them wrapped.
Yes your schedule seems right - I have found that it is best to freeze cakes w/o any icing on them, I used to crumb coat before I froze them, but I did end up with a couple of wet cakes. Let them thaw unwrapped (maybe just loosely wrap to keep them away from dust). If you use Satin Ice or Fondx fondants you can put them in the fridge, but I don't think you should freeze them after you have covered in fondant. I am sorry I don't know about the humidity - I live in Phoenix the driest place ever!! Good luck I am sure it will turn out great!!
I do know you should not freeze fondant. I find it best to bake, cool, torte, simple syrup, then wrap and freeze. This makes my cakes always turn out moist. Then I unwrap and fill and crumb coat while still frozen. They are easier to maneuver. They will thaw while this process is going on quite quickly.
I just did a wedding cake covered in MMF. Humidity was an issue as well and It sets fine while in refrigerator, (stays dry) but when I took it out it would start to warm, get shiny, sort of sweaty looking. (See my pics.) But, fortunatly I was able to get use of a refrigerator at reception and keep it in there until shortly before serving and then we brought it out. That helped a lot. Maybe you will be so lucky?
I do wedding cakes almost exclusively. I bake torte and freeze early in the week, or even the week before. All cakes are finished the day before the wedding (generally finished on Friday night.) Deliveries on Saturday. I would never decorate on the day of the wedding, because if something doesn't go as planned, then there's little time to fix things.
That said, I am doing 3 on the same day usually.
Update...
Well, it is over. Thank God. I stress over these cakes so much. 
I really want each and every cake to be perfect (even though I know it is not possible).
Thank you everyone who gave me tips and suggestions. They really loved the cake. 
I have decided that I won't use cream cheese under fondat anymore. It was just too soft. I used the crusting cream cheese recipe but it didn't hold up as well as BC. So in the future I will only use the cream cheese w/fondant as a filling.
Oh well. I don't know how to post the picture on the forum but you can look in my photos to see it. It is the pink/brown/white with gumpaste bow.
Thanks again!!!
Amy
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