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Making first tier cake

post #1 of 9
Thread Starter 

Hi everyone,

  I am new here and have been searching through this site and LOVE it so far..Such wonderful advice! I just have a couple questions.

 

I have been asked to do a cake similar to this one...I am going to be changing colors it will be a white fondant cake t tiers with black cow spots...I will be putting a pink cowgirl hat on top and accenting the rope in pink as well.

 

They have asked to have a chocolate cake with strawberry filling. My question here is how far in advance can I make this cake? I like to bake usually two days in advance and decorate the day before so it is ready to go on pick up day. But I know the filling needs to be refridgerated so is this cake safe to put fully decorated in the fridge?

 

Thanks so much

 

post #2 of 9

You can certainly bake the cake layers in advance and freeze. Then the next step would be to to make and color your buttercream and fondant.  Then you can assemble the cake at your convienience with all components ready to go.

 

 

If you use strawberry sleeved pastry filling, your cake won't require refrigeration.

 

What to look for:

 

 

http://www.solofoods.com/product/baker-strawberry-filling

 

 

http://www.solofoods.com/product/solo-strawberry-cake-and-pastry-filling

 

 

http://www.amazon.com/Strawberry-Cake-And-Pastry-Filling/dp/B0008D6XCS

 

 

http://www.countrykitchensa.com/whatshot/pastry.aspx

 

 

Global Sugar Art also carries sleeved pastry fillings, but I couldn't get their search function to work....

 

 

Homemade puree filling that's shelf stable for two days (using alcohol):

 

 

http://cakecentral.com/a/raspberry-puree-filling

 

 

HTH

post #3 of 9
Thread Starter 

Thank you so much!!!

 

Never knew about that filling--really cool!

 

When I freeze the cake do I let them thaw before frosting?

 

Thanks again for your response!

post #4 of 9
I bake a lot of cakes ALONE I find it stressful to bake and decorate cakes in one go. I have frozen cakes before and they are as good as the day they were baked. I however advise against freezing as the cake loses some of its texture, springy quality. The ordinary cake eater may not tell the difference but if you want to wow your guests bake the cakes fresh. You seem to have the filling sorted so that's great. If you refrigerate your cake you do know the fondant will sweat and ruin your cake. So basically I know it's a lot of work to do two days in advance but try and keep everything fresh
post #5 of 9

I freeze my cakes so they will have amazing texture. Even If I bake it the morning before it is due, I freeze it for several hours before I ice it. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #6 of 9
Thread Starter 

Thank you so much for your responses!

 

Do  you just wrap the cakes in saran wrap? then just take them out and frost them still frozen?

post #7 of 9

And the sleeve fillings I have tried from H&H, taste like the bag. Full of chemicals and preservatives and just horrible. Plain old jam is fine for a couple days, as long as it is fresh, and didn't already have crumbs in it. Food has to have water in it to spoil, and the ph for jam keeps it from spoiling for over a week, even if left out of the fridge.  Don't push it, though, I would fill the day before it is served, and I would advise to refrigerate left overs. 

 

My kids stuck a new, open jar of grape jelly in the pantry, and I found it two weeks after we used it last. I smelled and tasted it, then spread it right on my bread, and ate it with my peanut butter :-) No ill effects, and it was a darn good sandwich. 

Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #8 of 9

Please read this, you won,t have to ask another question. I make fresh strawberry filling and different fruit filling. You will find the recipe on c/c . I use several cartons of fresh strawberries, wash, slice, put some sugar on them. couple teaspoon of cornstarch, maybe 1 tablespoon of real lemon juice, bring to boil on med-high heat. stir as they are cooking. Then , let cool, and chop just a little bit. You can use this alone or add to your b/c , whatever kind you like to make. I make smbc and imbc and add it at the end. The cake freezes great . and taste great . Just did this several week ends ago for my wedding anniversary. Had to make the cakes and hide in freezer from my husband because it was a surprise for him. So read this info i am sending.

 

 

http://cakecentral.com/t/732338/freezing-fondant-covered-cake

post #9 of 9
Thread Starter 
Thank u!!
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