So, I have a 3 tiered wedding cake that needs to be served this Saturday evening. Can I prep all of the tiers on Friday, and cover them with fondant, and then let them sit overnight? Or do I need to do it all the day of?

Once you get that fondant on, it seals everything up and keeps it nice and fresh -- even for a few days. You won't need to refrigerate unless you have a filling or icing underneath the fondant that needs refrigeration.

It will be fine, do it all the time for Saturday weddings.

There are tons of flavors of the nonperishable pastry fillings available.

I've had fondant cakes sit out at room temp for more than a week and still be fabulous. One cake I had to do really early (15 days!) before the wedding because we were going on vacation but the bride really wanted a cake from me. It got rave reviews in both taste & looks!

WOW, what kind of cake will not go dry (or worse) standing around for 15 days??? And what filling did you use?? Sounds too good to be true

The cake will keep just fine (even better) at room temperature. I make the buttercream without milk and non-perishable fruit filling just in case...But It will be just fine

I use box mix - I think I'm the only one this has happened to here, but if I leave a cake out for several days it gets a funny taste. I've tried several box mixes - I had it even happen to a cake that was just wrapped in plastic wrap and sitting out on the counter. I wish I knew what caused it but.... I just now fridge them for safety. If it's just one day I'm ok with it sitting out but several days seems to be my issue.

Judi

not trying to hijack the post but im wondering does the fondant harden? i use the toba garrett recipe on CC anytime i use fondant and ive often wondered if it would get to hard sitting out, bc it does harden a little bit. ive got to a boat cake next weekend and didnt want ot refridgerate it bc i knew the fondant would get to sticky, so if i leave it out it wont get to hard?

Juds2323 -- our box mix cakes go sour, too. We always keep them in the refrigerator.

vanna1487 -- the fondant will not harden overnight. It takes a week or more for fondant decorations to really get hard and those are smaller pieces than a whole cake covering. It won't be sticky, but it won't be hard. I think you'll be pleased.

Can someone direct me to non-perishable fillings that aren't fruit?

I currently fill with a instant pudding mixed with heavy cream & I know that's perishable (even when covered with fondant). Fruit fillings are not very popular around here - most people ask for a pudding/custard type filling.

So, unfortunately, my fillings are cream cheese and ganache. I'm guessing these need to be refrigerated or else they might not be great overnight.

i also use box mix, what kind is it that gets sour, definately dont want that to happen? Any suggestions on a good chocolate cake recipe that works well for carving?

SugarBlossomsCakes - I also use Toba's recipe and I refrigerate my cakes overnight for a Saturday wedding...fondant is still wonderful the next day! If you need to refrigerate the cake because of the filling just thought I would let you know.

box mixes now almost always have added MILK to them. I search the aisles for non milk added but, they are getting hard to find. I was using them (pre-milk additions) for a friends daughter that is allergic to dairy products. So I noticed when they changed the recipe. You can't find the old "secret" recipe in a Duncan Hines cake mix anymore, either. And I think that may be why. I've switched to scratch. I don't like adding milk to my cakes or icing for this reason. Milk sours. I wonder if you guys just confirmed my theory???

Thank youwgoat5 for enlightening me. I learned something new today. I love that about this sight. I didn't know that sugar could. . . Hey! Is that like sugar curing the milk then? Like "sugar cured ham?" I'm enjoying baking from scratch and I know what is going in my allergic friends cake. But, it's good to know for when I want to use a box mix.

AI have to give a cake on saturday morning, im thinking of getting it ready friday night.. Should i wrap it and leave it on room temperature? Or without covering it?

Its vanilla. And chocolate cake mix. And chocolate and vanilla buttercream .....

AForgot to mention cake will be fondant covered.

You can substitute the milk with a non-dairy creamer in any flavor made with water. Just make sure you use very hot water when you mix it and strain to get any small lumps out. I use this for both fillings and frosting when I know I have to leave a cake out.

AOk.. And what about the fondant, should i cover the fondant cake with any wrapping or leave it as is?

I have used almond milk and this works very well.