Hi All!
I'm new to the cake baking game and in my zeal may have goofed. I have an order for a simple yellow layer cake with buttercream, for delivery on Sunday. I did a bit of research and thought I'd be ok to bake on Thursday, frost on Saturday. Now I'm second guessing myself. The layers are wrapped individually and room temperature. Will they be ok for Sunday? Should I throw them in the freezer for a day or just bite the bullet and bake fresh ones? Thanks for any advice :)
Would it not be possible to bake on Friday? Otherwise I'm sure it will be fine!
I could have baked it on Friday (today). I think I was just worried about running out of time and jumped the gun. I decided to put it in the freezer as a back up and bake a new one. An extra cake to practice on never hurt anyone ;) Thanks!
Hi cake fam,
hosting my first super bowl and want to impress with a cake that looks like the stadium venue. Is anyone else trying to replicate? I am new to baking, any suggestions on supplies and ingredients is much appreciated!
@franticbaker That's even better. When you're starting out, the less pressure you put on yourself the better. This way you have a plan B if anything doesn't go to plan. Let us know how you get on!
Ta daaa! Simple, I know, but I'm happy with it :)[postimage id="6269" thumb="900"]
Wow those look great! Which cake did you end up using?
Thank you! I used the one baked on Friday , made a 10" layer cake and a 4" smash cake. As worried as I was about being able to pull this off I can't wait to do it again!!
Thank you! What are everyone's thoughts on modeling chocolate? Do you make your own, what's the shelf life? Also, in general, what's your favorite decorating medium? I'm partial to royal icing but I think that's because I've got more experience with it. I never knew how forgiving buttercream could be :)!
i love all the decorating mediums -- each one has a particular characteristic that makes it the best for each different application -- i like to err on the side of less food color --
candy clay, modelling chocolate is wonderful -- i think it lasts nearly forever maybe longer -- yes i make my own -- it does not stretch and it repairs with the heat of your fingers not like fondant that does stretch and repair work is best avoided --
I agree on the food coloring. Ultimately these things are going to be eaten and a ton of coloring is just gross!
I learned to decorate with b'cream and didn't get into anything else for many, many yrs so it's my favorite. However, I do agree w/K8.....each has it's own merits. I have almost always been partial to lighter colors. Many of the darker colors make the icing bitter and stain clothes, teeth and tongue :(
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