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Questions, questions, questions...

post #1 of 5
Thread Starter 
I am making a wedding cake for my daughter, 3 tier, 14"square, 12" heart and 9" heart. I actually froze them for the first time and it worked great! But I have a couple of questions. I have them iced ready to be made pretty. Can I keep them frozen, decorate them and put them back in the freezer ? Or should I decorate them and keep them in the refrig until I deliver them? The 2 bottom tiers are together with the top tier seperated by pillars. The wedding is June 2nd but delivering the cake on Friday the 1st. Have family coming in from North Carolina, Hawaii and California starting next Tuesday and don't want to spend all my time decorating the cake. Also, can I make the icing ahead of time (like today) and keep it covered in the refrig until this weekend when I plan on decorating the cake? I have learned soooooooo much from y'all on the site and appreciate your time........... I have been using the fluffy crusting buttercream icing. http://cakecentral.com/recipe/fluffy-crusting-buttercream.
post #2 of 5
........ Can I keep them frozen, decorate them and put them back in the freezer .........

Not recommended. Thaw them until cold but not fzn before decorating. Depending on kitchen conditions they may still sweaticon_sad.gif Best to wait until they are dry.

....... can I make the icing ahead of time (like today) and keep it covered in the refrig ......
Definately icon_smile.gif

....... been using the fluffy crusting buttercream icing....

I highly suggest 2 slight changes to that recipe:
1) use 1/2 shortening and 1/2 butter. Mix these together 1st until light and fluffy.
2) increase the flavoring: use 2 teaspoon vanilla; 1 teaspoon butter flavor and 1/2 teaspoon almond.

You will be amazed at the difference those changes will make!
post #3 of 5
Thread Starter 
Quote:
Originally Posted by kakeladi

........ Can I keep them frozen, decorate them and put them back in the freezer .........

Not recommended. Thaw them until cold but not fzn before decorating. Depending on kitchen conditions they may still sweaticon_sad.gif Best to wait until they are dry.

....... can I make the icing ahead of time (like today) and keep it covered in the refrig ......
Definately icon_smile.gif

....... been using the fluffy crusting buttercream icing....

I highly suggest 2 slight changes to that recipe:
1) use 1/2 shortening and 1/2 butter. Mix these together 1st until light and fluffy.
2) increase the flavoring: use 2 teaspoon vanilla; 1 teaspoon butter flavor and 1/2 teaspoon almond.

You will be amazed at the difference those changes will make!



Thank you I will be sure to try that. When you say butter do you mean real butter or margarine? So after I decorate them, will they be okay to put them back in the freezer or will they be okay to just keep in the frig until Friday next week?
You would think this is my first wedding cake instead of just the first time doing it ahead of time icon_biggrin.gif
post #4 of 5
.....do you mean real butter or margarine?........

Well either will work but real butter is best in my opinion icon_smile.gif

...... So after I decorate them, will they be okay to put them back in the freezer or will they be okay to just keep in the frig until Friday next week?.....

I recommend not decorating until 2 days before. The cakes will be fine at room temp for that time. You can crumb coat and 'final' ice them now and fz but don't decorate - especially if using any colored icing.
post #5 of 5
Thread Starter 
Kakeladi, just wanted to say thank you for the tips on improving the BC It's tastes awesome and works alot better than what I was using. Fixing to take the cakes out of the freezer and start decorating..........once again, thank you!!!
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