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HELP needed, First time baking tiered cake!

post #1 of 5
Thread Starter 
Hello I am new here but have read many post for research. I have a few questions and all advice will be appreciated

I will be baking a cake for my daughter 2nd birthday and will like to do a 2 tier cake, 9 in and 6 in. I will be making the cake from a box mix (duncan hines french vanilla) but instead of water I will be using milk. The party will be on a Saturday at 3:00pm, so if anyone can help me with my timeline. The 9 in cake will be decorated with the rose swirl method and i will do 4 rows and the 6 in will be smooth bc.

The morning of the party I just want to assemble and decorate the cake. So when should i bake the layers? If I freeze the layers how long does the cake have to be out to be ready to eat? I read that working with frozen layers are easier to handle. Also how many wood dowels will I need in my 9 in cake to support the 6 in (the cake will not need to be traveled).

Have anyone tried the Duff bavarian cream filling? Is the taste good?

SORRY so long of a post, thanks in advance for all info.
post #2 of 5

You can bake a few days ahead and freeze.  You'll freeze the "blanks" or just the cake layers.  Pull them out of the freezer and you can go ahead and fill them and prepare them for settling.

 

Make your bc a couple days ahead also.

 

I dont' use dowels - I use SPS.  More info on that inj my signature line at the bottom of this post.

 

You should have your cake completed the night before the party.  Don't add to your stress by doing it on the day of.

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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
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 5
Thread Starter 
Okay, will this tineline be good.

Wed.-bake cake layers and freeze. Do i freeze them while they are still warm or once they have cooled?

Fri.- night take cake out freezer, level, and fill. How long does the cake have to settle before i can crumb coat and decorate?

What will be the best way to store the bc if I make it Wed.?

Thank you for you advice
post #4 of 5
I give cakes 12hours/overnight to settle. Back your ti mms Elaine up by a day. Depending on your bc you store it in a container on the counter or in the fridge. Search for a thread titled My Latest Trick for info on settling cake.
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
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 #5 of 5
Thread Starter 
Ok thank you so much for your help
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