![]() If you want to you can cover them with plastic wrap for extra protection. The buttercream will keep them from drying out. Your the best!Īnonymous-Your cakes will be fine in the fridge until Saturday. I'm doing this out of my condo with 1 refrigerator and a small freezer in the garage. Each layer will be filled with different flavors. ![]() The second cake is going to be a 3 tier Salsa theme cake. The first cake is going to be a 3 tier princess cake for a 1 year old baby. ![]() In the meantime, I will be making fondant flowers and decorations. I will continue with same step for the 2nd cake.Īfter this step, I don't know what to do because once I fill and ice all the cakes, do I leave them out? I want to decorate on Friday so I'm not stressed out at the last minute. Thursday 9/23/10 I will take out frozen cakes for the 1st cake, fill, layer, & second icing. Once the cakes are crumb iced, wrap with saran plastic wrap & freeze them.ģ. bake, cool, cut layers (for filling), crumb icing.Ģ. Please tell if the following steps are correct:ġ. I will be baking enough cakes to make two 3 tier cakes, so roughly around 6-8 cakes, which I will do tomorrow evening Tue 9/21/10. It's Monday night 9/20/10 and I finished & stored 4 rectangler containers of buttercream icing. You can upload it with the same form you used to write this post. And please send me a photo when you are done. You can decorate it too on Thursday with your gum paste or fondant flowers. I then cover the cake in plastic to protect it from dust etc. So I use the basement or an air conditioned room. And I will have to put the Fondant on the cake on Thursday and deliver the cake on Saturday. I am planning on doing this myself in August with a square fondant wedding cake. Thursday may be fine as long as you do not have a filling that can spoil.īutter cream is the safest filling to use. Once the fondant goes on you do not want to refrigerate it so it is best to wait until the last possible time to do it. You want them to be manageable but not so cold that the fondant sweats when you apply it. You can then store them in the refrigerator, not refreeze them. In fact I almost always crumb coat frozen or very chilled cakes.Īfter the crumb coat you can go right ahead and finish coat them with a thicker layer of butter cream. You do not have to thaw the cakes out to crumb coat them. Please help the wedding is in 3 weeks! 17 July thanks for all your responses!Īnswer: Yes you are correct the first coat is the crumb coat. I worry I am doing it too soon.or not in the correct steps. Or do I need to wait till the fondant sets up and if so how long? I know this will be 2 whole days before the wedding which is Saturday. #3 apply the fondant icing and finish decorating with gum paste flowers, already made, the same day? #2 apply another thicker coat of butter cream and refreeze until the Thursday before the wedding, when I will My question is - the cakes are already frozen with no frosting, when should I crumb coat them?Īm I correct in saying that the #1 first coat is a thin coat of butter cream? - do I have to thaw the cake at this point? Let harden in fridge for a bit then I have 8 cakes which I will double up for the 4 layers. I have already baked and frozen all the cakes. The monogram topper was added at the venue.Hi great site! I too am doing my daughter's wedding cake and I have some wedding cake frosting questions. I added a rosette border around the top to mirror the theme and did a rough ice on the sides for a rustic look. The cutting cakes were 2-layers each, same flavors as the main cake. The icing was a mix of sweeter, stiffer American buttercream and less-sweet, silky Swiss meringue buttercream…I decided this was the perfect combo to give the icing the creaminess and stability I wanted for the rosettes to be nice and smooth AND to hold their shape in the July heat.Īlthough the cake isn’t all that big (12″ base cake and about 17″ tall), it got surprisingly HEAVY very quickly with all of that buttercream! Once it was finished, it was all I could do to move it into my fridge! The icing is an ivory vanilla-bean buttercream.Īfter a crumb coat of silky buttercream, I added the rosettes with a Wilton 1M tip. Each tier has alternating double-chocolate and white velvet cakes and salted caramel cream filling. The top and bottom tiers have 3-layers each and the middle 9″-tier has 4-layers, just to add some interest in height. She wanted the cake to reflect her beautifully designed wedding dress with a skirt of soft, rosette shaped ruffles.Īfter discussing a fondant rosette cake, she decided on a 3-tiered cake covered with buttercream rosettes (she also needed 2 half-sheet cutting cakes to provide enough servings for her guests). A lovely bride-to-be came to me last spring to order a cake for her summer wedding.
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