I will be taking off work the Friday before the wedding but with so much to do that day I don't know if I will have time to do everything and make the cakes too so I was wondering if I can start a day or so earlier. How well will the icing keep on the cake or how fresh will the cake stay? Is there something I can store it in or should I even do that. I plan on using buttercream icing with maybe fondant flowers or royal icing flowers. I haven't decided yet. Please help! I would appreciate any advice I can get. Thanks.
You say "It takes me a long time to ice a cake since I am new at this and don't do it on a daily basis." -- Ah, but my friend, by next May you WON'T be new at this! Even if you don't do this daily, each cake you do is more experience under your belt, a little more confidence in your movements, a lot more pleasure in the activity. My son got married in May, too. I took classes in Feb and March, starting from scratch. My slogan was "a cake a day from now till May" -- and I really did do tons of practicing those few months. You have a whole 5 months more than I did. You'll be fine!
If you are hesitating, I say go ahead and committ to doing this. It will be a wonderful experience, and you really and truly will be able to handle it. Say Yes!
You don't need to figure out all the details in August. Just be assured that you can do enough ahead, one way or another, to make the project feasible. Hang around these forums and you'll see plenty of discussions of do-ahead tasks over the next several months.
Crumbcoat is putting a thin layer of buttercream frosting on the cake to hold the crumbs in and keep them out of the finished frosting. It also keeps it moist. Once the crumbcoat dries you can add the buttercream frosting.
"Torte" is when you actually cut the 2" cake layer in half so you have two 1" layers, fill with filling, and put back together.
So, because each teir is made up of TWO 2" cake layers, you would have FOUR 1" cake layers and 3 layers of filling if you torte. If you don't torte, then you have your TWO 2" cake layers put together with ONE layer of filling, make sense? Your total tier height will be 4" approximately.
Crumbcoating is when you ice your cake with a VERY THIN coat of icing. Then your crumbs stick to that coat, and don't come up when you put your regular coat of icing on.
I'm a visual learner, so I use YouTube a lot for cake decorating. They have many wonderful tutorials!
Here is an illustrated description of filling cakes:
The filling can be buttercream, jam, preserves, ganache, etc. You life will be much, much easier if your filling is something that can sit at room temperature for a few days. If you use something perishable like mousse or custard or cream cheese frosting then the cake has to stored in the fridge and everything becomes more complicated!
A crumbcoat is just a thin coating that seals the crumbs against the cake so they don't go wandering around in the final frosting. That is where it gets its name, but perhaps an even more important function is to seal in freshness and to give the final frosting a good surface to cling to. I use the same buttercream that I will frost the cake with, but spread it VERY thinnly. You can see the cake through it. It is not pretty -- but it will be covered.
When I freeze cakes I have them already filled and crumbcoated. After they are thawed they are all ready to frost and decorate. That makes the final cake sessions very pleasant!
I baked, filled, crumbcoated, and froze my son's wedding cakes about a month ahead, if I recall. Up to three months is fine.
I wish I had had this discussion board when I did that first wedding cake. I did a lot of trial and error. For example, I wondered if the commercial lemon filling I was using would freeze well, so I made a small layer cake with that filling, froze it, and thawed it the next week to see how it would do. Now days I would just post the question, "has anybody frozen this filling?" and 4 people would assure me they have done it and it works great. It is great to learn from other people's experience!
i CAN BAKE MINE ONE MONTH BEFORE ( i MAKE RICH FRUIT CAKES). i ALSO WORK SO I CANNOT FINISH A WEDDING CAKE IN 3 DAYS! ADD IN SOME BRANDY TO THE MIXTURE. WHEN IT IS READY AND HAS COOLED,USE A SKEWER AND POUR BRANDY
ON TOP SO IT RUNS THROUGH, WRAP IT IN FOIL AND KEEP IN AN AIRTIGHT CONTAINER. DO NOT FREEZE IT PLEASE YOU WILL KILL THE TASTE.
Isn't it interesting how different food customs are from place to place? Where are you?
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more