Wedding Cake

Baking By Mojo1210 Updated 2 Apr 2016 , 4:23am by kakeladi

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Mojo1210 Posted 1 Apr 2016 , 10:43pm
post #1 of 2

Hi peeps Im just a hobby cake Baker.. I'm making my first wedding cake this month for a friend. It's 3 tire cake chocolate and chocolate fudge frosting with chocolate ganache, and the other one is vanilla sponge with jam and butter cream and white chocolate ganache then fondant on them. I have to have the cakes finished by 29th April. As I'm learning as I go along I need some advice of when u would start making the cake to insure that it's still fresh. This is the part I get stuck on. Any advice would be lovely thank you x

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kakeladi Posted 2 Apr 2016 , 4:23am
post #2 of 2

If you have lots of room in a freezer start baking now.  You can freeze them after they have cooled out of the oven or you can fill them 1st.  In either case, wrap them in plastic wrap and freeze.  Take out of fzr a day or two before needed and finish decorating.  They will be just as fresh, maybe even more moist, as if they just came out of the oven ;)

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