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Wedding Cakes as Centerpiece - Page 2

post #16 of 18

If you are just adding strawberry jam to Wilton buttercream, I would not refrigerate the cakes, I don't think you need to. 

If you are going to ice the cakes to be able to start decorating from Weds-Sat, which sounds like a good plan, I think they need to go into cake boxes but I wouldn't put plastic wrap around the box. Keep it a bit breathable, but protect the cakes from dust, sunshine, etc. Keep them as cool as possible but I don't think fridge is necessary. 

post #17 of 18

As I said previously, when I did the 40 CP cakes they were filled and iced with French Buttercream starting the Wed. prior, decorated on Thursday and Friday - with just storage in an AC'd room.  If my bcreme (similar to SMBC or IMBC) can be fine for that long, yours should be ok as well.  My suggestion would be if there will be a fruit filling, give a thin coat of the bcream on the top and bottom of the cake layers (and then the icing dam) to help keep the fruit from seeping into the cake.

 

My cakes were fine uncovered, but if it makes you feel more secure- or easier for delivery-sure, go ahead and put the cakes into boxes until delivery (but it's not necessary to wrap them in plastic wrap).

With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
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With 30 years as a cake artist under my belt, I'm just here to share my knowledge and experience to anyone willing to listen!
Reply
post #18 of 18
Thread Starter 

Thanks for all the advice. I feel much better about my plans for storing the cakes and when to decorate them. I'll try to remember to post some pictures once I'm all done. Thanks again! 

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