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Help!!!

post #1 of 12
Thread Starter 
I obligated myself to make a cake weeks ago and recently found out I'll have surgery that week so my question is if I bake the cake and have it decorated by Tuesday February 4th will it still be good for the party the Saturday February 8th? If so what's the best way to store it??? There is no filing and will be iced with buttercream??? Thanks in advance for all the help
post #2 of 12

Can you hand the order off to someone you trust?

Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 12
Thread Starter 
I've asked two people in our area and they are booked the cameos very simple to make is Mickey Mouse I just know when I get home from surgery there will be no way I'll be able to sit and decorate it
post #4 of 12

Hope all goes well with your surgery. I will keep you in my prayers that you will have a speedy recovery! Too bad you don't have someone in your family who could fill in for you!!  What state and city are you in? Maybe someone here on  cc is near you and would be able to help you out. It does not hurt to ask if there is anyone who lives near you.

post #5 of 12

Tlebouef- Here is what happend to a cake I made recently that didn't get made and eaten within two days of baking.

 

I made a cake for my sister a simple, vanilla cake filled and covered in Chocolate Butter Cream, I made the cake on a Thursday she was due home on Friday from a long trip, well long story short due to the bad weather, she never made it home until  the following Thursday, I had put the cake in the fridge in a box wrapped up. I had figured she would ditch it when she got home, but she and her family ate the cake the next day and she said it was wonderful and still very moist.

 

The cake was a week old at that point.. :D

post #6 of 12
Quote:
Originally Posted by Bettyboo64 View Post

Tlebouef- Here is what happend to a cake I made recently that didn't get made and eaten within two days of baking.

I made a cake for my sister a simple, vanilla cake filled and covered in Chocolate Butter Cream, I made the cake on a Thursday she was due home on Friday from a long trip, well long story short due to the bad weather, she never made it home until  the following Thursday, I had put the cake in the fridge in a box wrapped up. I had figured she would ditch it when she got home, but she and her family ate the cake the next day and she said it was wonderful and still very moist.

The cake was a week old at that point.. icon_biggrin.gif
Maybe I watch too much TV; I was expecting that to end in a horror story of dire illness! icon_wink.gif
Glad it went the other way and everything was lovely! icon_smile.gif
post #7 of 12
Quote:
Originally Posted by as you wish View Post

Maybe I watch too much TV; I was expecting that to end in a horror story of dire illness! icon_wink.gif
Glad it went the other way and everything was lovely! icon_smile.gif

Lool me too!!
post #8 of 12
Thread Starter 

im hoping that doing it Monday and decorating it Tuesday it will be good for Saturday is it better to put it in a cake box then maybe wrap the box and store in fridge? and  it wont have any type of filling... anyone  know a trick to dye the butter cream icing a dark black?? I have the wilton dye it just usually takes the whole little container

post #9 of 12

The best way to get black is to start with a chocolate icing.

post #10 of 12
Thread Starter 

like add the cocoa powder to the icing?

post #11 of 12

No you make chocolate buttercream first and then add your black color to it.  It will darken up the longer it sits.  With Wilton I still find that I need a good bit of color to get a nice deep black color.

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

Reply
post #12 of 12

CakeRae80 is correct. Just an FYI; black food color has a very bitter aftertaste.. I have tried several liquid and Gel colors and still get that bitter taste. That goes for White food color also.. gives buttercream a very "off" aftertaste.

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