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How far ahead of time can I do this??

post #1 of 4
Thread Starter 

Good morning everyone!

 

I am working on a wedding cake for a friend (so I am pretty much doing it for free minus fuel costs and a little bit of supply money). I am really pressed for time this week and normally I crumb coat my cakes on thursday for saturday weddings and cover in fondant the next day. I have already baked the cakes this past weekend and have frozen the layers. I was wondering if I could crumb coat the cake today and cover the cake in fondant on friday for a sunday wedding or is that too soon? I am very busy tomorrow so I was trying to work around my busy schedule but I could always stay up later tomorrow if today is too soon to crumb coat a cake. Thanks in advance for any feedback!

Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

--Audrey Hepburn

http://paulaspastries.wordpress.com/
Reply
Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

--Audrey Hepburn

http://paulaspastries.wordpress.com/
Reply
post #2 of 4

I'm not particularly experienced, but I don't see any problem with that, unless the cake/filling is perishable and needs refrigerated and you don't have room in your fridge for it.

post #3 of 4
Thread Starter 

Its just typical american buttercream and vanilla cake. Nothing perishable at all. I guess I will have to dig deeper and do some research to make sure this is okay, but I couldnt seem to find any answers for frosting cakes wednesday for sunday. I guess I was hoping for more than one response. icon_sad.gif I don't see why not especially since I am going to place it in the fridge right after frosting until its time for the fondant on friday.

Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

--Audrey Hepburn

http://paulaspastries.wordpress.com/
Reply
Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.

--Audrey Hepburn

http://paulaspastries.wordpress.com/
Reply
post #4 of 4

I baked, crumb coated and iced/frosted a cake on Thursday-(started early that morning, frosted that evening).  The pick up was on Saturday but it was for a Sunday party.  I did this for a friend and the feed back was a very good and moist cake.

 

I do not refrigerate my cakes though.  I used the WASC and a "buttercream" with high ratio shortening.

 

I hope this helps some.

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