Post # 1
So Im after any advice from Bee’s that have made their own wedding cakes. I am going to try to make our own. I will be making three diffrent cakes and will have them on a custom made sprial cake stand my dad will make. im just scared it wont turn out very well! I will be icing them with white chocolate ganache and decorating them with ribbion and sparkly little hearts. How far in advance can I make the cakes and ice them? We are on a very tight budget and can not justify paying hundreds of dollars on something I could make myself
Post # 3
I’ve not made mine but I will be. You can make them in advance and then freeze them, I’m not sure about your icing but I know you can freeze fondant icing,
Post # 4
make the cake layers a couple days in advance and freeze them in saran wrap. double wrap them, so you don’t get freezer burn. The day before, take them out and thaw them in the fridge. Fill them and assemble them, and do your crumb coat, refrigerate. Frost the day of. That’s what i’d do, but I’ve never done it before for an actual wedding! it sounds like your situation may be easier since you don’t have to tier your cake; they will just be three separate cakes.
Post # 5
I’m going to be making my own cake too! I’ve found a few freezer-friendly recipes that are nice and dense, so they hold together and are still moist after being frozen for a few days. As @adenosine3phosphate said, wrap them in a few layers of cling wrap first and give them at least a day to thaw out. I would also recommend you play around a bit with recipes and decorating skills in advance – a cake may look easy to make, but can be very hard to replicate!
Post # 6
I made our cake! Wedding is in 5 days, and I baked, filled and frosted the cakes about 2 weeks ago. Cakes freeze beautifully.I tested this method with several cakes and they were all great! Double wrapping (if not more) in saran wrap is a must. I also wrapped mine in a layer of foil. I will remove foil and leave saran wrap and put in fridge Thrusday night to thaw then unwrap Saturday morning to check and make minor fixes in frosting if needed. I’ll update after the wedding!
Post # 7
@FMJKL: Can’t wait to hear how this turns out.
OP have you thought about doing a raw cake to help with the work of frosting during the day before or the day of?
More pics here: http://redraspberrycakes.blogspot.com/2011/10/unfrosted.html
Post # 8
My cake turned out perfect, and it was delicious!
Post # 9
I am thinking of doing this. The cake is the least important thing to me (we are having a big cheese spread for desert) but Fiance wants one. I want something basic so feel I can make it myself rather than spending $400. I will practice on a few before doing it and am really happy to hear that cakes freeze well. Now I just have to get the icing right!
Post # 10
I used a basic crusting buttercream, just butter and powdered sugar and no cooking. I added a good bit of Loranne’s Cheesecake flavor oil to for a cream cheese flavor frosting and it was great. Without flavor, it tasted like butter and sugar, not so great, I froze my cake completely frosted so I wouldn’t have to do anything the day before or of the wedding and I didn’t have to do any touch ups at all when I unwrapped it at the reception space!
Post # 11
I am actually a professional baker (FYI: facebook.com/quirkmoxie) and bride. I too will be making my own wedding cakeS. I will have 3 tiered cakes covered in fondant in various designs with the same color scheme. 🙂
But enough about me, lets talk about some issues I may have with your post…..You CAN freeze cakes up to 2 weeks in advance (if you are super picky about freshness or up to a year if you just dont want to get sick, think of the anniversary tier!), that being said, you MUST remove all the other items in your freezer and clean the crap out of it. Chocolate is very porous and even though it is frozen it still absorbs neighboring flavors. You will have to put it in a box and saran wrap the box o that it’s covered but not touching the icing. Having done chocolates before, white chocolate ganache is harder to work with than dark, but if you have the time and patience, go for it. My concern is humidity…..if you live in a humid climate, youre gonna wanna be very careful taking your cakes out of the freezer (0-32F). I personally would transfer them from the freezer to the fridge to thaw one day before so that the chocolate and the cake has time to adjust to the new temperature. Then after taking it out of the fridge (40F), bring it to a very cool room temp, like 50-65 F. If you dont defrost the cake slowly it will sweat and break apart.