Originally Posted by joquita
okay...think i've about got it figured out! Now i just have to get practicing! i was wondering if you could help me come up with a good timeline for making the actual cake. For instance, if her party is going to be on a saturday, how much of it can i do ahead of time??? How far in advance can i make the fondant decorations, How long will the cake stay fresh at room temp, etc., etc.? please keep in mind that it probably takes me 10 times longer to do anything since i'm such a beginner. thanks sooooo much for your help!!! I love all the support i've been getting from cc!
Make the fondant decorations ASAP, including the towers if they are not cake filled.
I have a day job, so the rest of the timeline is assuming you only have evenings during the week...
Fondant covered cake will stay fresh for several days at room temp, as long as you don't use a terribly perishable filling for the cake. If you're using a scratch cake, you may want to brush it with a simple syrup before crumb coating as they do dry out a bit faster than box cakes.
Hope this helps!
Bake the cake on Wednesday, cool & wrap. Refrigerate
Thursday assemble, fill & crumb coat. Put it in the fridge until the crumbcoat is firm, then wrap in plastic wrap and return to the fridge.
Friday, take the cake out and allow to warm up slightly while you are rolling the fondant (if that's what you're using) If you've used a crusting BC to crumb coat, you may need to add another THIN layer just before you add the fondant (so the fondant sticks!). Make sure the cake is COMPLETELY covered and leave it out overnight (do not refrigerate for more than a few minutes at this point!)
Saturday AM... assemble & decorate! If you are using dusts to get the shimmer, do that after you assemble, but b4 the final details are added.
IF you have the opportunity to work on it during the week days, you can bake, assemble & refrigerate early on Friday, fondant it Friday afternoon and decorate Saturday.. Definately let the fondant firm up at least overnight if you can... it's much easier to work with than fresh (do as I say, not as I do... I work on fresh fondant all the time, but it's a pain)