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simp0491 posted 12-18-2003 02:28 PM ET(US)
i've found information on how to make my own wedding cake, but i have not read about when is the best time before the wedding to make it? i want to make sure i don't make it so early that it is not fresh.
CANDYLADY posted 12-18-2003 02:51 PM ET(US)
You can bake the layers ahead of time, wrap them well in plastic wrap, aluminum foil and butcher's paper and freeze them a month ahead of time. Let the layers completely defrost before frosting them. You can decorate the cake 3-4 days ahead of time providing it is only frosted with buttercream frosting and not torted with fruit, cream, pudding, ganache etc.
Jeanne posted 12-18-2003 07:55 PM ET(US)
If you are a novice or even intermediate baker/decorator, I'd suggest that you do a dry run some months before your wedding. Make a smaller version (a 9" and a 6" cake, for example) to get a feel for how things go; how long it takes, how it tastes, etc. You can use a cake syrup (simple syrup with some flavoring which can be a liqueur, or juice or puree) to freshen the cake layers if you like. This is especially important wiht butter cakes - many of my customers enjoy the butter cake with a cake syrup because it adds moisture. They find it dry without it. Depending on where you live and the time of year it is, you may prefer to use fondant. An all-butter buttercream frosting will not hold up more than a day at cool room temperature (overnight is more like it, but this would mean finishing the cake the day before your wedding); fondant may be a better choice for you if you like the look.
I made my own wedding cake many, many years ago and because I was taking care of so many other last minute details, I didn't finish the cake until the night before. It was covered with fondant, so that was fine; but things took much longer than I'd anticipated! I was really tired and stressed from all the other things that needed attention, so give yourself plenty of time and things will be fine.
Good luck, and congratulations!
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Author	Topic: when to make a wedding cake?
simp0491	posted 12-18-2003 02:28 PM ET(US) i've found information on how to make my own wedding cake, but i have not read about when is the best time before the wedding to make it? i want to make sure i don't make it so early that it is not fresh.
CANDYLADY	posted 12-18-2003 02:51 PM ET(US) You can bake the layers ahead of time, wrap them well in plastic wrap, aluminum foil and butcher's paper and freeze them a month ahead of time. Let the layers completely defrost before frosting them. You can decorate the cake 3-4 days ahead of time providing it is only frosted with buttercream frosting and not torted with fruit, cream, pudding, ganache etc.
Jeanne	posted 12-18-2003 07:55 PM ET(US) If you are a novice or even intermediate baker/decorator, I'd suggest that you do a dry run some months before your wedding. Make a smaller version (a 9" and a 6" cake, for example) to get a feel for how things go; how long it takes, how it tastes, etc. You can use a cake syrup (simple syrup with some flavoring which can be a liqueur, or juice or puree) to freshen the cake layers if you like. This is especially important wiht butter cakes - many of my customers enjoy the butter cake with a cake syrup because it adds moisture. They find it dry without it. Depending on where you live and the time of year it is, you may prefer to use fondant. An all-butter buttercream frosting will not hold up more than a day at cool room temperature (overnight is more like it, but this would mean finishing the cake the day before your wedding); fondant may be a better choice for you if you like the look. I made my own wedding cake many, many years ago and because I was taking care of so many other last minute details, I didn't finish the cake until the night before. It was covered with fondant, so that was fine; but things took much longer than I'd anticipated! I was really tired and stressed from all the other things that needed attention, so give yourself plenty of time and things will be fine. Good luck, and congratulations!