Post # 1
I have googled this a bunch of times and I can’t seem to get the answer.
My ceremony starts at 3:30pm. Reception to follow at around 4:30pm Cake cutting isn’t going to be until 10pm. Does your cake sit out from 4:00pm-10pm? What if it’s hot, will it melt?
Post # 4
Is your wedding outdoors? If it is I would say maybe you could set it up a little later, but cake is usually ok if left out for hours.
Post # 5
Is your reception outside? That’s the only time I’d worry about it.
Our cakes were delivered by 2pm and reception ended at 10…they were fine.
Post # 6
ok good to know! my venue is a barn and it is indoors. there is no AC however…but it will be the end of September in Ontario. Shouldn’t be too hot/too cold.
Post # 7
Whether it will melt or not (or how fast it will, if it’s hot) depends on what it’s made of. A buttercream of some sort? Fondant?
I’d ask your baker. I used a Swiss meringue buttercream for a cake that sat out for 2-3 hours in hot weather (80+) and it was just fine, but if you’re talking a purely butter or shortening and sugar buttercream, that will melt much more quickly. Fondant is a bit more forgiving, if my memory serves me right.
Post # 8
The Baker is most definitely your best point of reference.
Here is some interesting stuff I found out when talking to ours.
Reception was on Saturday. Cake was baked on Wednesday. Set out to cool. Then the layers were wrapped and frozen.
Cake was iced on Friday Afternoon / Evening. And placed into the fridge so the icing would harden / firm up.
Hubby picked up the Cake on Saturday morning. Baker said no need for refrigeration. Cake would easily survive at Room Temperature (or less warm) and any of the unfrozen bits of cake would work themselves out by the time we got around to the cake cutting.
We cut and served the cake around 10 PM
And then once home after the Reception, I wrapped the leftovers and the top layer in saran wrap, then tin foil, and placed them into the freezer (all seperate packages). All this cake is now frozen solid.
I do know that some Bees have said they’ve had mixed results with freezing leftover cake / the top layer. I have figured out that that seems to be mostly dependent on what it is made of / iced with.
A cake with a filling, won’t do as well as one without (especially if it has been frozen before in the process). And Royal or Fondant Icings will do better than Buttercream.
My plan isn’t to let it sit in the freezer too long (doubt we’ll get anywhere near the 1 year Anniversary that so many couples aim for with their “top layer).
Hope this helps,
Post # 9
@bretonvirgniia: ask your baker.
Minei s being delivered at 1:00 for a 5:30 cake cutting
Post # 10
I would strongly recommend asking your baker. We had a combination of fondant and buttercream on our cupcakes, so I asked if it is ok for them to sit out from 2-7. Thankfull, it was, and they still tasted just as good, but it really depends on the tmp of your venue and what your cake is made out of.
Post # 11
Important note: cream cheese frosting can’t be left out of the fridge for more then an hour or two, so don’t use that.
Post # 12
I was discussing this with my cake baker yesterday. She said our buttercream cake could sit out for a maxiumum of 6 hours above 22 degrees C (which I think converts to about 72 F?)
Post # 13
Ours sat out from about 3:30 until 7:30 and it was fine. I’ve never seen a cake cut at 10 PM before though…
Post # 14
Some cakes are more fragile than others. I’d avoid fresh fruit and cream if your cake is going to be out a while. Most cakes are fine for a few hours, though.