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18TH BIRTHDAY CAKE AND QUESTIONS!? PLEASE HELP.

post #1 of 3
Thread Starter 

Ok, It's my sister's 18th birthday, and I've only worked with fondant/fondant coloring/blah blah and everything a few times.

 

This time I'm going to be more outgoing and hope I don't mess up but I never have the answers to the problems I run into in the process.

 

Okay my cake is going to be a 2 tier cake with buttercream frosting and coconut flavored marshmallow fondant.

 

I'm terrified I won't have enough time to do everything before her birthday so here's my plan/questions:

 

  1. Can I freeze the cake? (Devil's food cake)
  • If so how do I thaw it and how long do I wait till I frost and put fondant on it.

 

  1. When can I premake my fondant and icing so that I have it ready in time, so how many days before.
  • I need this done for Thursday (March 14)  and Wednesday I'm unavailable. So is it safe to finish the cake Tuesday?
  1. How and where do I store my cake for 2 days so that I can garuntee it wont dry out and get gross
  • I'm scared if I put it in the fridge it will sweat and cause the fondant color to run or get gross, or even dry out if I don't put in the fridge?
  1. How thin should my fondant be when I roll it?
  2. Most importantly my buttercream frosting always seems to melt and not hold/ butter never mixes fully into the stuff. Any tips? I needs to be a crusty buttercream

Edited by ProAtHeart - 3/9/13 at 2:20pm
post #2 of 3
Quote:
Originally Posted by ProAtHeart View Post

Ok, It's my sister's 18th birthday, and I've only worked with fondant/fondant coloring/blah blah and everything a few times.

 

This time I'm going to be more outgoing and hope I don't mess up but I never have the answers to the problems I run into in the process.

 

Okay my cake is going to be a 2 tier cake with buttercream frosting and coconut flavored marshmallow fondant.

 

I'm terrified I won't have enough time to do everything before her birthday so here's my plan/questions:

 

  1. Can I freeze the cake? (Devil's food cake)
  • If so how do I thaw it and how long do I wait till I frost and put fondant on it.

 

  1. When can I premake my fondant and icing so that I have it ready in time, so how many days before.
  • I need this done for Thursday (March 14)  and Wednesday I'm unavailable. So is it safe to finish the cake Tuesday?
  1. How and where do I store my cake for 2 days so that I can garuntee it wont dry out and get gross
  • I'm scared if I put it in the fridge it will sweat and cause the fondant color to run or get gross, or even dry out if I don't put in the fridge?
  1. How thin should my fondant be when I roll it?
  2. Most importantly my buttercream frosting always seems to melt and not hold/ butter never mixes fully into the stuff. Any tips? I needs to be a crusty buttercream

 


1. yes you can def freeze a cake-i've frozen theme up to a month before. It needs to be completly thawed before applying the fondant due to condensation.

 

2. Not sure the earliest you can make it but I tend to make my the week before.  Especially if im coloring my fondant-it needs to rest before you use it.
 

3.  Once its covered with fondant it is fairly preserved.  I tend to keep mine in a cool dry place and it works fine

 

4. Not sure the exact thickness--i have little guides on my roller that make sure its even and thin

 

5. I would try a newer recipe--there are a ton here in the galleries. not sure what to tell you about the melting thing. 

 

Good luck! 

 

I usually bake my cakes the weekend before they are due, the next day make all my icings and fondants, then I have the rest of the week to work on it in my spare time..

post #3 of 3
Thread Starter 
Quote:
Originally Posted by Cakemommy2012 View Post


1. yes you can def freeze a cake-i've frozen theme up to a month before. It needs to be completly thawed before applying the fondant due to condensation.

 

 

When I thaw it , I read you should let it set in the fridge for about 24 hours after taking it out of the freezer and then 3 hours room temperature after the 24 hr. So I will probably go with that way???

 

And lastly, Should I apply the buttercream frosting and then immediately add the fondant, because I'm unsure if I let the buttercream crust/dry that it might not let the fondant stick to the cake and easily come up.

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