Hi ALL :)
I am a serial lurker and this is my first post
I have made cakes for a while and I normally crumb coat and then use fondant... I have never frozen sponge before..,
anyway I am going to be making my own wedding cake and as I am a bit sick of icing I want to make a simple sponge cake and then put it together day of with Dream topping buttercream. that being said I dont really want to make and then bake the cake on the day of as well it will be my wedding day haha
My questions are
- will freezing the sponge affect the integrity of the sponge itself?
-will I need dowels for a cake (like the one pictured?)
-how long does the sponge need to defrost before I can put it all together
Making my own cake to cut costs xx
if you have never made a cake like this and from your questions i gather that to be true -- i would not recommend doing it day of your wedding -- i would not recommend a ticky cake like this that might get stale around the exposed edges if not handled properly --
while i totally understand diy and save money --this design and doing it day of by the bride is not the way to go --
how many servings?
AIts only a small wedding party of 70 (day, cocktail hour and reception) I wouldn't make a four tier (I was thinking 2/3 maybe) and with not as much fruit as the one above.
I love this design and it fits with my theme...
i made my own cake but it was completed in advance and i had someone else deliver it and set it up --
and i have done many family cakes where i'm just spent afterwards -- just have enough energy and brain left to smile at the appropriate times when in conversation -- i hope -- and not fall asleep anywhere-- pretty sure i didn't
can you make one in advance to test this out and do the whole thing-- pack it up in the car and fake 'deliver' it somewhere and set it up -- you don't want to do this last minute as your first tier cake --
i love the design too
and what is dream topping buttercream? does it have to be refrigerated?
A:) yep I am planning on doing a test run in 2 weeks - to venue (the wedding is in january though) I also want to test for staleness as to be honest it is a bit of a worry. Dream topping is kind of hard to desc ribe but it can be used as a thickener - yes it would have to be refrigerated but that's okay as venue has a giant cooler and cool room. Xx
AWe are having a bit of a heatwave in the UK at the moment (that i didnt think about) so i might have to do a second test when it gets cooler too undecided x the link is for dream topping x I always use it in my buttercream as the taste is just awesome!! [URL=http://www.birdscustard.co.uk]http://www.birdscustard.co.uk[/URL]
it would need to be wrapped well with plastic wrap so that the fridge does not accelerate the drying out of the cake -- so you need to fridge it for the filling but the fridge works against you 'cause there's no icing to protect the cake from the drying effects of the fridge --
and in your test see what happens if you fill the day before --do a small part of it the day before so you can determine it's longevity -- oh another test for you -- fill a cake and freeze it and put it in the fridge overnight and see how it does --
getting the fruit in january won't be a problem will it? we can get most all the fruits year 'round here -- maybe you can buy some times this way -- where all you have to do it stack and arrange the fruit --
yes (of course!) you need dowel -- but honestly in the long run you will probably break even money wise if you just order the cake from somewhere --- idk -- i like diy though
how clean and how much room does the venue's fridge have? who knows right? so i would deliver day of if possible -- if you're making it day of you won't need their fridge will you?
You should brush the sponges with a gelatin glaze to preserve the moisture. It leaves no taste and leaves a faint sheen on the cake. Also dries quickly.