Hey guys,
I have a busy weekend with cakes coming up. I have a 5 tier wedding cake, a grooms cake and one birthday cake due on Saturday. i am going to be baking tonight since I work full time during the day. Would you freeze the layers tonight and take them out in the morning and crumb coat tomorrow night and finish them up on Friday? I just want the cakes to be fresh still on Saturday.
Also, 2 of the tiers have raspberry filling and one has pineapple filling between the layers. When I crumb coat, do I need to put these tiers with the filling in the fridge or can they stay on the counter???
thanks guys
I freeze all of my cakes. And yes, I have one in the freezer now that I will fill and crumbcoat tomorrow and finish up on Friday. Just remember that your cakes really do need time to come up to room temp and settle after crumbcoating. Cat
i always freeze and then ice with BC before they completely thaw. it is easier to torte for me when they are not completely thawed.
i always freeze and then ice with BC before they completely thaw. it is easier to torte for me when they are not completely thawed.
I concur
Ditto on freezing. I put all of my cakes in the freezer for at least 8 hours or up to 3 days after baking. It makes the cake much easier to handle, torts nicely and there is much less crumb when flat icing the cake.
What about after I crumbcoat the layers with the filling. Do I need to refrigerate them. The fillings are raspberry and coconut???
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