Posts Tagged ‘wedding cake’
May 6th, 2009 | 
Author: my mother has offered to make my wedding cake and my partner and i have decided we would like a 3 tiered chocolate mud cake with royal icing, my mum says thats fine but she is worried about the cake collapsing with the weight. is there anyway you can prevent this from happening???
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All of those who have to make a large cake or multiple cake orders due on the same day may be interested in this subject.
I have a wedding cake and another full sheet cake order for the same day and I have to decorate the church and reception site for the wedding the day before. Thus, will the cakes still be fresh and moist if I bake them on Thursday and frost them on Friday before I go to decorate? How many days would be the max that I could bake them ahead of time and still present a fresh product for my clients. I thought of making them further ahead of time and freezing because I know that some people frost their cakes frozen but how does that affect the buttercream once the cake thaws?
If you have several orders like this, you always prebake your layers and seal them with an either apricot glaze which is one cup of apricot preserves heated in a small sauce pan until melted and brushed on with a didicated paint brush. You can make a simple syrup if you rather use this method with out the flavour. But I found that this works.