I have been asked to make a 3 tiered carrot cake for a wedding in January. The cakes are to be iced with buttercream. Can I make the cakes in advance and freeze them? Also, is it better to freeze them before I apply a crumb coating or after?
Also, the cakes are to be decorated with mini meringues. (the bride and groom want a simple/rustic look). My plan is to go to the wedding venue in the morning and assemble the cakes there. At this point I would put the meringues on. Are the meringues going to be ok until the evening when the cake is cut? I don't want them to start dissolving or anything but I won't be able to apply them later. Any suggestions gratefully received! Thanks
Yes you can bake anytime ahead from now on. You can wrap each layer z& put together later OR you can fill & crumb coat before freezing then wrap well … triple layers of plastic wrap &/or bags them put in cake box which is then put in a plastic bag. Just make sure the filling can be fzn
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