I’ve baked many cakes but have never done a wedding this large before. I’m having a little trouble with my timeline....not sure how early I can bake and decorate. I’m used to doing everything the day before and day of. Here’s the setting/situation:
I have to make 10 dozen cupcakes-four different flavors with four different icings. I also have to do a two tier wedding cake. I work full time and am only able to work on this is the evening. Also, I have to leave Friday early afternoon to drive to the wedding for the rehearsal since I am a bridesmaid in the wedding. The cake and cupcakes will be taken to the hotel room and kept until the day of the wedding when I will then transfer them to the wedding site.
The questions are how early can I bake these cakes? Can I bake on Sunday Monday Tuesday, ice Wednesday Thursday and do finish touchups on Friday? I’m just worried the cakes will be stale by Saturday. Any help with this would be greatly appreciated. Thank you!
You can back all of your cupcakes and cake right now, if you want to, wrap them in two or three layers of cling wrap, then a layer of aluminum foil or a ziploc bag and freeze them. Take them out when you fell like decorating, Thursday morning perhaps, and they well be fine.
I agree with SandraSmiley above. The freezer is your friend. You can also prepare all your cupcake frostings now and freeze.
In fact, if you have the freezer space - when you make your frostings (in advance of course!), pull the frozen cupcakes out and frost without thawing. Put in their travel boxes or containers back in the freezer and you're done.
Even better, PattyT! You can also crumb coat your cake prior to freezing.
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