Timing Baking And Travel Help!

Decorating By Smiller94 Updated 17 Jun 2008 , 9:48pm by DianeLM

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Smiller94 Posted 17 Jun 2008 , 5:42pm
post #1 of 4

Help needed!

I have my first wedding cake due this weekend. I have to travel 350 miles to finish it. My plan was to start baking on Thursday, travel on Friday, and torte/fill/crumb Friday evening, decorate on Saturday for the wedding at 7 pm on Sunday.

My plans have changed a little, and I have been over worrying about everything.

My Mom has changed the day we leave, we are now scheduled to leave Thursday afternoon, arriving there Thursday night and I start icing and decorating on Friday, finishing on Saturday.

Is it ok to bake 1 day earlier on Wednesday and the cakes still be ok with my time frame?

Also, I am planning on making all the icing before I leave and just travel with it in an ice chest. If I pre-made my buttercream on Wednesday and didnât ice the cakes until Friday will I need to re-whip the icing before using? I will be limited on space during traveling, trying to determine if I need to bring my mixer.

Thanks for the help!!!!!!!!

3 replies
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DianeLM Posted 17 Jun 2008 , 5:50pm
post #2 of 4

Go ahead and bake your cakes on Wednesday, wrap and freeze overnight. The thawing on Thursday will buy you some time.

I always need to rebeat my icing, but I don't use a mixer. I beat small amounts by hand. It just works better for me. Maybe you could try it for this trip so you won't have to bring your mixer.

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Smiller94 Posted 17 Jun 2008 , 9:11pm
post #3 of 4

Thanks for the reply!

Is baking on Wednesday still okay if I am unable to freeze? My freezer is not big enough for the cakes, unless my Mom would let me store them in her freezer overnight. But that is still a maybe.

If I do freeze them will the cakes be okay defrosting on Thursday and icing on Friday, for a Sunday wedding?

Another question, I am doing WASC cake in 6, 8, 10, 12 layers. The WASC recipe makes alot of batter. I only have (1) 6, (2) 8, (1) 10, (1) 12 set of pans. If I bake a 6 and 10 together, what would be the difference in baking timing?

Does anyone know aprox? How much time it takes to bake a 6", 8", 10", and 12" at 325?

Thanks icon_smile.gif

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DianeLM Posted 17 Jun 2008 , 9:48pm
post #4 of 4

The nice thing about WASC is it stays moist and fresh tasting for a LONG time. However, I still think baking on Wed for Sun is cutting it a bit close. Especially if there will be leftovers. Any freezer space you can find would be ideal. I would NOT recommend refrigerating. The refrigerator sucks the moisture out of cake and makes it taste stale faster than if it just sat at room temp.

I bake WASC almost exclusively and couldn't tell you if you held a gun to my head how long any size pan bakes. icon_lol.gif I just set my timer for 50 minutes and start paying attention after that.

Sure, the 6-inch will bake faster than the 10-inch. Just be very careful not to disturb the 10-inch while you're testing and removing the smaller cake. Don't fling the oven door open either. Open it a few inches, hold for a few seconds, then open the door all the way. That will protect the cakes from the shock of sudden temperature change.

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