I was told at the place I bought the edible image that I could not decorate and lay the edible image on the cake the day before I need it. Is that true?
I really can't decorate it the day I need it. The rehearshal dinner is 5:30 Friday night and the couple I'm making it for will be here all that day. I was going to do it up on Thursday. Now what?????? 
Thanks,
Susie
I print my own edible images and don't see why there would be a problem doing it the day before. Several times I have made a cake with an edible image and not needed the cake until the next day and the image was fine. Just be sure the cake is on something very sturdy if the image is large though. I did a cake one time and my base was not really strong enough and the image cracked right down the middle! Good luck! tina
Not sure about the whipped cream type icing as vrmcc1 mentioned but I used it on a crusting BC the day before and it was totally fine. I am sure that not all of the people who use edible images have the time to decorate the actual day the cake is needed for.
I'm sure some other CCers who use edible images quite often would have some good advice on this topic...
Tina and Val thanks for your answers. Whew! I was going to try a non crusting buttercream and do the cake the day before and lay the image on an hour or so before we leave but I'm not so sure I should be playing with using a recipe I've never tried yet.
So can I use a crusting recipe on Thursday. Lay the image down on the freshly iced cake and serve it Fri. night? Do I have to cover it at all? They are saying it is suppose to be real hot and we are going to be at the rehearsal place and am wondering about the cake in the car for an hour and a half. Not sure what to do.
Do I cover the cake at all from the time I frost it on Thurs until Fri night?
Thanks so much.
Susie
........I used it on a crusting BC the day before and it was totally fine.
Ok, this is good news.
Do I have to cover it at all????????
THanks,
Susie
I had mine sitting out from the time I frosted on Friday until the shower on Saturday afternoon. But I did not have a filling I had to refrigerate. That is something to think about.
Is there any way to avoid having it sit in the car for an hour and a half? No BC is going to be survive that one. Can you bring it in the building with you at least? That would be better.
awolf24,
So you didn't cover the cake at all with saran warp from Fri to Sat????? That would be great if I didn't have to.
I'm going to have to find out some way NOT to have it sitting in the car. I wanted it to be a surprise for the couple. We are going from the rehearsal to another place about a half hour away to eat.
Maybe I will leave early, come home and head to the dinner ahead of everyone. I'm NOT in the wedding so I don't really need to be at rehearsal at all except to get to know the brides family a little better.
Thanks for your help,
Susie
I am not sure what recipe you use for your buttercream but I have a recipe in the recipe section for high humidity buttercream. You can decorate and let it in your car (in the shade) with the windows cracked and it should be fine. I did a cake for testing purposes that had roses cascading down the sides of the cake and put in the sun on my back porch for 5 hours at 98-101 degrees and the only change in the icing was a slight fading of the pink roses.
Val
Val,
Thanks for letting me know about your recipe. I'm new and have never used a buttercream without butter so not sure how it will be liked.
I may give it a try. Sounds like what I need for that day.
I'm printing it now and see.
Susie
Using the high humidity BC sounds like a good idea.
No, I never cover my cakes with anything. If they are going to sit out or even go in the fridge, I usually put them in a cake box but I never use plastic wrap - unless I am baking layers then freezing them (before decorating). Then I use a few layers of plastic wrap and pop them in the freezer - love baking ahead.
Ok, I'll probably use the HH icing and just let it set out. Does HH icing takes ok? Seems like a lot of shortening.
Thanks so much,
Susie
The High Humidity icing is all I use. It tastes wonderful. I always get great comments about it. And It works great with the new crisco or the walmart brand (which is cheaper, and all I normally use). Also you can use the store brand of whipped topping mix (again cheaper) or Dream whip it dosen't matter.
Val
The High Humidity icing is all I use. It tastes wonderful. I always get great comments about it. And It works great with the new crisco or the walmart brand (which is cheaper, and all I normally use). Also you can use the store brand of whipped topping mix (again cheaper) or Dream whip it dosen't matter.
Val
Val,
That is great to hear that the HH Icing taste good. HEY......can I add a teaspoon of popcorn salt to that????????????
I use the Price Chopper shortening. It says "All Vegetable" and it has 3g of Trans Fat. I think it is under $2.80.
I didn't even think to look for the store brand of whipped topping mix when I went to get some Dream Whip.
Thanks for your help,
Susie
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