Hi, I am very green to cake decorating (I decorate cookies) and have a few silly questions. I am making a special four tier birthday cake for next Monday. I work long hours and want to make whatever I can ahead of time. First question, can make the cake ahead of time and store it for the day I am making the cake? If so, what is the best way to store it without losing its freshness?

Second question and my biggest concern is it is a larger than normal cake. I do have a regular cake stand with a dome, but since this one is several layers it does not fit my cake stand with dome. I am concerned about the frosting drying out (it is a Swiss meringue buttercream). How on earth do I frost it/complete the cake and store it without the frosting getting dried out? I am totally open to purchasing a special cake dome, etc. but have no clue where to look. My last question, I am certainly going to explore cake central for tips, tricks, and how-to's, are there any other must-see blogs or websites out with good tutorials for a beginner? I definitely don't mind researching. Thank you so much! Pam 

Pam-

I know I'm not going to help much on this because I was wondering the same things! I am a beginner as well (very fresh out of the box), and I need to know how to store certain things as well. TIA, everyone! Good luck to both of us, Pam :)

Edna de la Cruz has very detailed tutorials for beginers, here´s the link , just go to tutorials tab http://designmeacake.com/ 

Welcome to CC!!  This has been very helpful to me, and thanks to Rylan's generosity I have it. I hope it also helps you.

http://cakecentral.com/t/654103/hundreds-of-tutorials-in-here

Good luck!

Ciao!!

AI love Edna. Www.designmeacake.com

AHi, When I have a very busy week I bake Monday, Tuesday let the cake rest over night, level and wrap the cake in a few layers of Saran Wrap. Then I place cakes into a freezer bag and put in freezer. The cakes need about hour or two to thaw out when your ready. I first take out of freezer bag, let it sit, then I unwrap remove Saran Wrap and let it sit the next hour. This allows for any condensation to dry. I've used this method many many times and never had an issue with freshness or taste of cake. Any fondant decorations that need to be dry like bow or cake toppers are done the weekend before. Another tip I picked, any fondant decorations that need to be placed on the cake I can also make ahead of time and freeze. Especially when I have a lot polka dots, leaves, jungle themed cakes are always very detailed. On a cookie sheet, lay out layer of Saran Wrap, place your fondant decorations, place another layer of Saran Wrap on top and squeeze out any air. Place cookie sheet in freezer. When your ready, remove from freezer and remove top layer of wrap. It will sweat but do not touch, it will dry. Once you see that's its dry place on cake. The decorations stay pliable and easy to place on cake. I've learned a lot from this cake decorator and she's also awesome at sharing other decorators ideas: https://www.facebook.com/WayBeyondCakesByMayen. Long response but these a few things I've learned in my cake journey!

AThanks to everyone for their replies. I will be off exploring the sites and links listed. Good luck to you too vcakes! What a great source of information here at cake central! :)

You can bake ahead and freeze.  I work full time at another job and there is no way I would be able to do all the cakes I do without my freezer!

Regarding the dome, I don't think you are going to find a dome that's 16+ inches high (that is, if you are doing a full size cake where each tier is the industry standard of four inches high).  The best thing to do, is ice the cake the night before.  Put the individual tiers in boxes, refrigerate them, and then assemble them when you get there.  SMBC doesn't have to be refrigerated overnight, but having the cakes cold and firm makes it easier to transport and stack them.  I try to assemble as much as I can ahead of time, but I have a very small car so that limits me to an extent.  Bring any decorations you need to finish the cake (don't forget a bag with icing for your borders, if using).  Also bring an extra spatula and anything else you need to finish the cake.

I don't know how you're decorating the cake so I can't recommend any tutorials for that, but definitely look up stacking a cake.  I personally use the hollow Wilton dowels that you can get at Michael's.

Very happy I found this site - very helpful :)

I totally agree with the freezing method.  I bake ahead all of my cakes and freeze for decorating later.  I have found that by freezing it keeps the cake fresh and definately moist when thawed.  I also have a tackle box stored with all of the items I may need to stack a cake on site.  I always take extra butter cream, fondant, tools etc and stack on site.  I always take a zip lock bag with a wet towel in it.  I was stacking a multi tiered wedding cake on site one time and needed to do a little minor repairing and needed to wipe my mini off set spatula and the kitchen at the hall would not allow me in.  I was using the bathroom and wetting paper towels, so now I always have a wet towel with me.  Ok, I am rambling way off subject. Good luck.