I am another member getting ready to make my first wedding cake and am concerned by the size, shape, etc. I have made a lot of practice wedding cakes, but that is it so far. For this cake, the decoration is simple, although it is a 5 tier hexagon cake. Would someone please be willing to help with the following:
Can this cake be delivered completed with help carrying?
if not, how can I do it there? Although the decorating is simple, the majority of it is all along the bases of the tiers and would be difficult to do there.
Also, how should I start the process of this cake for it to hold together the best? Bake cakes, freeze or refrig? Put buttercream on them frozen or defrosted? Put back in fridge after buttercream on or leave out?
Thanks again in advance for all of the expert help!
1. Bake up to two weeks in advance.
2. Cool cakes, torte or level tops, wrap WELL, and freeze
3. (For a Saturday wedding) On Thursday pull out cakes, let defrost (takes 20 minutes) , use a wash if you 're so inclined, fill, wrap the tiers and weight them for settling.
4. Friday morning and for the rest of the day, crumb coat, finish coat and decorate as much as you can. I do not put my cakes in the refrigerator, but I also do not use any fillings that needs to be refrigerated.
5. Stack, using SPS, whatever you think you can carry. You can border these tiers.
Since I can't lift more than 2 tiers (shoulder injury) I would need to take the rest unassembled and stack onsite..
I wouldn't transport an assembled five tier cake regardless of what support system I was using. Especially if this is your first one like that, do it on site. I'd stack the bottom two or three tiers, refrigerate everything, then transport cold to prevent slipping tiers. Assemble the final tiers and do the borders on site. It won't take as long as you think, and you won't run the risk of the cake falling over if this is your first time transporting. Aso, the weight of a five tiered cake is going to be really heavy, so picking that up would be too much for me personally.