Schedule for Wedding Cake

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Permalink Reply by Linda Wolff on November 13, 2011 at 12:28pm

Is your freezer completely full? If you can rearrange the freezer some, I, personally would bake the 6" 8" and 9" cakes and stick them into freezer bags and freeze them, or, place them into the refrigerator inside the freezer bags until the day of decorating. Then, the day before the decorating begins, bake the 12" and the 16" layers and wrap them tightly in plastic wrap and that should keep them fresh. If and when any of my layers appears to have gotten dry this way, I use the coffee syrups you can buy, (whatever flavor that would be compatible with the cake, almond, amaretto, or vanilla for white cake, and there are so many varieties of brands and flavors to choose from that the possibilities are endless) and pour or brush onto the cake and that moistens it up beautifully.

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Permalink Reply by Lisa Levine on November 13, 2011 at 1:55pm

Thank you so much Linda for the advice...never heard of the 'coffee' idea!  Sounds fantastic! 

I could probably squeeze the smaller cakes into the freezer, but def NOT the 16 or 12.  I'll take your advice and wish me luck - my first 'official' wedding cake.....yikes!!!!

 

lis

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Permalink Reply by Linda Wolff on November 13, 2011 at 4:51pm

You will do fine!! Can't wait to see a pic!

Lisa Levine said:

Thank you so much Linda for the advice...never heard of the 'coffee' idea!  Sounds fantastic! 

I could probably squeeze the smaller cakes into the freezer, but def NOT the 16 or 12.  I'll take your advice and wish me luck - my first 'official' wedding cake.....yikes!!!!

 

lis

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