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Final Cake Touches! HELP!!

post #1 of 8
Thread Starter 
Hi everyone!!!

So the scoop is... For Easter Sunday, I am making a cross-shaped cake. I have the cake baked. I put 2 pieces of bread on it to help keep it moist until I cover it on Sunday (I read that the bread helps, and it really does seem to!).

Once I cover my cake with the fondant, I don't have to put it in the fridge, right? I live in Wisconsin... I don't think it's supposed to be real humid or anything tomorrow... (If anything, my skin says it's a bit dry! LOL)

Then, is it possible that I can attach my gum paste roses (which are attached to toothpicks) on Saturday? Or do I really have to wait til Sunday? We'll be driving about 45 minutes on Sunday. Ideally, I want to do very little when I get there - and more so, I want to be responsible for very few boxes of things when driving (more boxes means more potential for breakage!). It would probably be sitting out for a total of 3 hours from the time we left out place until it was time for dessert.

Thanks for any advice you can give me!
post #2 of 8
Quote:
Originally Posted by LuvMozzie

So the scoop is... For Easter Sunday, I am making a cross-shaped cake. I have the cake baked. I put 2 pieces of bread on it to help keep it moist until I cover it on Sunday (I read that the bread helps, and it really does seem to!).

Once I cover my cake with the fondant, I don't have to put it in the fridge, right? I live in Wisconsin... I don't think it's supposed to be real humid or anything tomorrow... (If anything, my skin says it's a bit dry! LOL)

Then, is it possible that I can attach my gum paste roses (which are attached to toothpicks) on Saturday? Or do I really have to wait til Sunday?



Why would you want to attach roses on Saturday BEFORE you cover it with fondant on Sunday?
post #3 of 8
I think if you attach your roses (if your fondant on cake) to the fondant on Saturday it will be fine. It's not a tiered cake. If you are not putting it in the fridge, I don't there there will be a problem. icon_biggrin.gif
post #4 of 8
You can completely finish the cake on Saturday including the roses. Not a problem.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #5 of 8
Thread Starter 
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by LuvMozzie

So the scoop is... For Easter Sunday, I am making a cross-shaped cake. I have the cake baked. I put 2 pieces of bread on it to help keep it moist until I cover it on Sunday (I read that the bread helps, and it really does seem to!).

Once I cover my cake with the fondant, I don't have to put it in the fridge, right? I live in Wisconsin... I don't think it's supposed to be real humid or anything tomorrow... (If anything, my skin says it's a bit dry! LOL)

Then, is it possible that I can attach my gum paste roses (which are attached to toothpicks) on Saturday? Or do I really have to wait til Sunday?



Why would you want to attach roses on Saturday BEFORE you cover it with fondant on Sunday?



LOL Oops!! It was about midnight that I wrote that. Obviously, I would be covering it with fondant before the roses.
post #6 of 8
Are you not doing a crumb coat of buttercream or ganache under your fondant? I would be afraid to just put slices of bread on the cake and its not covered with plastic wrap or anything?

Like Leah said you can totally finish the cake today for tomorrow, the fondant will seal it and keep it fresh.

Good luck and Happy Easter!
JSK Confections
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JSK Confections
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post #7 of 8
Thread Starter 
Quote:
Originally Posted by JSKConfections

Are you not doing a crumb coat of buttercream or ganache under your fondant? I would be afraid to just put slices of bread on the cake and its not covered with plastic wrap or anything?

Like Leah said you can totally finish the cake today for tomorrow, the fondant will seal it and keep it fresh.

Good luck and Happy Easter!



I will actually be putting a full layer of buttercream under the fondant (not just crumb coat. Since I used Wilton's Cake Release, there are no crumbs to deal with!)... The bread thing actually seems to work, but I'm actually debating redoing the cake. I accidentally baked it at 350 instead of 325 and it got a bit more brown than I wanted (not burnt, but not-quite-right). Plus, I think I waited too long to put the bread down that it didn't help the situation as much as I could have hoped. I'm just hoping I will end up with enough time to redo everything!!!!
post #8 of 8
Thread Starter 
Since I was so worried about the cake, my husband reached his limit of listening to my "Should I redo the cake or shouldn't I?" banter... He sliced down and it was perfectly moist!! It's a bit harder than the rest of the cake at the corners, but it's not to where it's uneatable! So my family will have to "suffer!!" LOL Just got the buttercream on, so going to wait for it to crust a bit so I can make it a bit smoother. I don't quite have the smoothing-bit figured out for this shaped cake! icon_smile.gif
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