I've just had a potential disaster...but I don't know how much of a disaster it is yet...

I got home today to find that our freezer had switched itself off. Inside it are the cakes for the wedding cake I'm making for Saturday. It is a chocolate cake (2 x 12", 3 x 9", 3x 6")!!!

It has been defrosting for at least a day - however, the weather in the UK is very cold at the moment so it is still very chilled.

What do I do????

I can't re-freeze it, but will it be stale by Saturday?? It will be covered in light ganache. Should I do this earlier, and hope it helps to keep the cake fresh, should I give up and start again (I work full time,so this is a really scary option....)

Please please pleae - any advice gratefully received!!!!

Don't panic! Most good chocolate cakes can be kept in the fridge for a good week and still be fine, just pop them in there until you need to start decorating. Are you using fondant (I presume as a Brit based baker you are?!). I've done wedding cakes that had so much detail that I baked on Tuesday, filled and crumb-coated Wednesday and then covered with fondantand started doing the detail work from the Thursday, they were still beautifully moist. Fondant acts as an air-tight seal, so you could do that and they will be fine. If in doubt, brush the layers with some simple syrup before filling for extra moisture. Your ganache will be fine at room temp if following the above schedule too, it is shelf stable for a week. Hope that helps!

OK, saw you are covering the cakes with ganache, so I would put them in the fridge and then follow your intended schedule !

Edited to say: was looking at your website the other day and I just wanted to say how exquisite your sugar flowers are

Thank you so much for your kind, speedy and immensly reassuring reply.

Sorry to sound so panicked - I've never done a large scale chocolate cake before and I really wasn't sure whether I would have to start again!! It's a stcked wedding cake and it's the first time I've done that as well, so all in all, I was feeling a little fraught.

I will let you know how it all turns out. (Keeping my fingers firmly crossed).

Thanks again for your kind words

Good advice from the PP but I also don't think it would hurt anything to freeze them again if you have the ability to.

Thank you both for your time and expertise.
Fingers crossed!

I just wanted to say thanks again for your calming advice. It all worked out fine in the end - there was only one section which hd to be replaced as it had got wet. I used ganache AND fondant in the end as I wasn't happy with the finish and I've attached a photo of the result.
Thanks again
Alix

You did a beautiful job!

WOW! For a first timer, it looks very beautiful!

PRETTY CAKE! WELL DONE!!!

Wonderful job!!