My daughter wants me to make her wedding cake. No big deal. I have made several in the past including my own. However, I live in Alaska and the wedding is in Virginia. We are flying out on a Monday and the wedding is that Saturday. (The wedding is the middle of October.)
I have been trying to come up with a way to bake the cake here and frost and decorate it there. That takes a lot of hassle and mess out of it. I have been thinking about baking it, wrapping well and freezing. Then Fed-Exing to Virginia still frozen the day we leave.
I want to make WASCC with rasberry filling. The cake will be a 6, 9, and 12 inch stacked cake.
Do you think this will work? I just don't want the cake to be stale by sitting out for that amount of time. Frosting right away might help to keep it moist - I don't know.
Any advice would be greatly appreciated. I'm a little stumped on the best way to do this.
Janet St. John
Well wrapped and still frozen, it should be fine when it gets there. Should it seem dry when you torte it, you can use a little simple syrup to wash it with.
However, consider a fall back position should the cake not reach the destination whole. You need a back up plan, just in case. Perhaps knowing where a reasonable store bakery can sell you cake layers in an emergency.