How Far Ahead Of Time Can I Do This??

Decorating By pag41989 Updated 17 Jul 2013 , 6:12pm by darkchocolate

pag41989 Cake Central Cake Decorator Profile
pag41989 Posted 17 Jul 2013 , 1:12pm
post #1 of 4

Good morning everyone!


I am working on a wedding cake for a friend (so I am pretty much doing it for free minus fuel costs and a little bit of supply money). I am really pressed for time this week and normally I crumb coat my cakes on thursday for saturday weddings and cover in fondant the next day. I have already baked the cakes this past weekend and have frozen the layers. I was wondering if I could crumb coat the cake today and cover the cake in fondant on friday for a sunday wedding or is that too soon? I am very busy tomorrow so I was trying to work around my busy schedule but I could always stay up later tomorrow if today is too soon to crumb coat a cake. Thanks in advance for any feedback!

3 replies
LizzieAylett Cake Central Cake Decorator Profile
LizzieAylett Posted 17 Jul 2013 , 5:09pm
post #2 of 4

I'm not particularly experienced, but I don't see any problem with that, unless the cake/filling is perishable and needs refrigerated and you don't have room in your fridge for it.

pag41989 Cake Central Cake Decorator Profile
pag41989 Posted 17 Jul 2013 , 5:41pm
post #3 of 4

Its just typical american buttercream and vanilla cake. Nothing perishable at all. I guess I will have to dig deeper and do some research to make sure this is okay, but I couldnt seem to find any answers for frosting cakes wednesday for sunday. I guess I was hoping for more than one response. icon_sad.gif I don't see why not especially since I am going to place it in the fridge right after frosting until its time for the fondant on friday.

darkchocolate Cake Central Cake Decorator Profile
darkchocolate Posted 17 Jul 2013 , 6:12pm
post #4 of 4

I baked, crumb coated and iced/frosted a cake on Thursday-(started early that morning, frosted that evening).  The pick up was on Saturday but it was for a Sunday party.  I did this for a friend and the feed back was a very good and moist cake.


I do not refrigerate my cakes though.  I used the WASC and a "buttercream" with high ratio shortening.


I hope this helps some.

Quote by @%username% on %date%