Help With Wedding Cake

Decorating By reneevelvet Updated 14 Apr 2013 , 4:18am by TheBakingNurse

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reneevelvet Posted 13 Apr 2013 , 3:29pm
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AI have been asked to make a friends wedding cake and have a few questions.  I am planning on red velvet with cream cheese frosting, and after reading enough about it, have decided to use buttercream icing.  I already have a great cake recipe, but could use some suggestions on the buttercream.   Biggest concerns are about when to make.  I don't want to freeze, but Want the least amount of work on the day of.  I will be making the cake in three layers, to feed aprox. 100, and also about 50 mini cupcakes and 50 whoopee pies.  The cupcakes and pies I'm okay with making day before, but was concerned more about the cake. I'm thinking to bake the cakes on thurs, and ice, fill and basically finish on fri.  I will assemble at the reception.  Keeping it very simple on the outside, if you google 'rustic wedding cake' and look at the images, I'm planning on doing the style like either the one with raffia on the first row (third from the left), or the second row (fourth from the left).  Can I assemble and leave it out the night before? Thanks in advance for all your help and advice!

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TheBakingNurse Posted 14 Apr 2013 , 4:18am
post #2 of 2

if you use an american buttercream recipe you can leave it out over night. If the wedding is Saturday and you want to make the cake Saturday,  I would bake the cakes, make the frosting, flowers, details all on Friday. Plastic wrap the cakes and leave them in a cool dry place. Cover the BC keep in a cool dry place. But it would be just as good if you torted, filled, covered your cake Friday night, added the details Saturday morning. The cake will stay fine. I would do the cupcakes and whoopie pies the day of... they just dont seem to keep as well as the cake will. But this is just what i would do.. hope this helps

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