![]() Everyone LOVED it and asked me where I got it all night. I made extra frosting and brought it with to the venue early and put final touches on and let the venue take it from there then went about the day as planned. I also made sure the venue could take the cake early and store it in their fridge. ![]() The middle of my cake was cheesecake layer so it had to be really cold so having it made two days before the wedding actually turned out perfect. I frosted everything the day before the wedding. I’m not a professional baker but I’ve made a decent amount of cakes and I was terrified that the cakes would take on some weird smell of some random leftovers or some of the vegetables or something! Lol this also ensured I had plenty of room for just my cake and nothing would fall or ding it. I made sure to completely clean out my fridge before hand. I covered the layers of the cake (unfrosted) with seran wrap and put them in the fridge. I made the cakes two days before the wedding and made the frosting two days before too but kept it in the piping bags. Hi! First, congratulations! Second, I made my own wedding cake too! I made this one but I did it in three “tier” sized cakes but put them in an offset stand so each tier was on its own stand. My issue however is whether icing/buttercream/the cake itself will be ok if I make it and store it in the fridge for a couple of days or if it will go a bit stale? My skill level is…normal? I’ve made cakes before and multilevel, it’s the decorating I’m less practised at so I’m starting to practice that now (as wedding is in June) and then will do a couple of trial runs on the cake closer to the time. I’ve made some large cakes before for gatherings and been fine on those fronts, but there’s been less pressure and less decorating for those events so I’ve always just made the cakes on the day. It’s not going to be a hugely fancy cake, so I shouldn’t need a huge workspace/equipment/budget. Remember, you will want to crumb coat it first. It’s in June so likely to be quite warm, but it’ll only be one or two tiers so we’ll have room in the fridge for it. You will need at least 1 1/2 times the amount of icing listed in the recipe. The wedding is a Friday and I’ll probably just book the three days off beforehand as we’re doing everything we can ourselves to save money, so time isn’t an issue really. If you really want to use fondant-I refuse to use it but you’ve mentioned it a few times so it seems you might want to-I would do a crumb coat with buttercream to help keep the cake more moist and to give the fondant something to stick to. If you are able to follow a similar timeline (I saw your wedding is on a Friday so bump it up a day.) and have fridge space, you could probably stack and decorate the cakes the night before the wedding as long as the second coat of buttercream is firm enough. I decorate with fresh flowers unless the couple has something specific they want me to use instead. On Saturday, I cut my supports, stack the cakes, and decorate. Then I’m able to do the second coat of buttercream on Friday and spend time making it look like it want it to, getting the texture right. (I usually have buttercream on hand though because I tend to make about 20 pounds at a time so I don’t have to make it every week.) I level, torte (cut the cakes in half), fill, and crumb coat the cakes on Thursday. There’s no need to worry too much about what the cake looks like at this point. ![]() It’s actually better to work on a cake that is a day old, as it is much easier to decorate and is still fresh Spread a thin layer of frosting between the layers and all over the cake. ![]() If I’m making a cake for a wedding on Saturday, I bake the cakes and make the buttercream on Wednesday. Wait until your cake is cold before applying it.
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