I have a wedding cake for Friday. Total of 5 cakes with the groom's cake, so I've been working on them a little bit each day and have been storing everything in the freezer (after torting, filling, and crumb-coating).
So tonight I got a little ahead of myself and added another (possibly final) layer of BC on the frozen-ish crumbcoated cakes. I can't really smooth them until they are completely defrosted, so what I'm wondering is how to store them for the next 3 days. One has a cream cheese filling and another has a banana pudding filling, so those are the only 2 that MUST be refrigerated.
At this point, I need to smooth the BC, add pearl shimmer spray to everything. Will do border at venue on assembly. I really need to work on this groom's cake, which is why I wanted to have the wedding cake done so I can deal with the fussy cake on Wed and Thurs nights.
What should be my next steps? Defrost completely, allow condensation to evaporate, then smooth and store? Store at room temp, back in freezer, or in the fridge? Or should I stick everything back in the freezer unsmoothed and then defrost on Thursday and smooth and what-not then?
So tonight I got a little ahead of myself and added another (possibly final) layer of BC on the frozen-ish crumbcoated cakes. I can't really smooth them until they are completely defrosted, so what I'm wondering is how to store them for the next 3 days. One has a cream cheese filling and another has a banana pudding filling, so those are the only 2 that MUST be refrigerated.
At this point, I need to smooth the BC, add pearl shimmer spray to everything. Will do border at venue on assembly. I really need to work on this groom's cake, which is why I wanted to have the wedding cake done so I can deal with the fussy cake on Wed and Thurs nights.
What should be my next steps? Defrost completely, allow condensation to evaporate, then smooth and store? Store at room temp, back in freezer, or in the fridge? Or should I stick everything back in the freezer unsmoothed and then defrost on Thursday and smooth and what-not then?
Kelly G.
Kelly G.






