Hello everyone. Please take a look at my timeline and methods and let me know if you have any input. These are pretty extensive cakes I have to make over the next two weeks and want to make sure they will work on this timeline. If you see anything wrong please let me know!
I am making a cake for Saturday. I know I can make gumpaste/fondant figures early. I am going to bake my cake today (Monday) and freeze it overnight. I am also going to make my MMF and Ganache today and store both in the fridge.
Tuesday- I am going to make my figures.
Wed- I am going to finish making decorations, put ganache on the cake after letting it hit room temp and having filled the layers with some sort of buttercreme or similiar icing. I am going to let it set overnight on the counter at room temp or in fridge?. I am also going ot make my RCT jelly fish for the top.
Thursday- I am going to add the fondant overlay and decorate.
Sat-PARTY! So technically the cake will be out on the counter from Wed to Sat if I let ganche set on counter, or thrus to sat if I let it set in fridge. Which is better?? putting fondant overlay dont forget!
Also, if I am doing the bottom layer in pound cake and the top layer in a lighter chocolate cake (recipe using boiled water) do I need to use dowells to support it or will it be okay without?