HELP!
I have a 3 tiered zebra cake to make for a party next Saturday (Feb 18th). Each tier will of course be 2 layers which is a total of 6 cakes to bake. I only have 1 set of pans (1 10", 1 8" and 1 6") so I have to do one of each layer at a time. My oven averages 40-50min per "batch". I also have to make 5 batches of marshmallow fondant, 6 batches of buttercream icing, 3 small bows and 1 large bow plus cut all the zebra stripes before I can begin assembling the cake. My problem is, I'm VERY slow at the whole process. I was hoping I could bake the cakes and make the buttercream icing the day before. However I do not know the best way to store the cakes overnight. Should I put them in the freezer? If so should I wrap them in something first? Should I put the buttercream in the fridge overnight or leave on the counter in an air tight container? Any advice anyone can give would be greatly appreciated! Thanks and happy caking!!
Replies to This Discussion
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Permalink Reply by Sherry Qualls on
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Great job Kelly!!!
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Permalink Reply by Angel Rushing on
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It turned out great!!! Very nice work, I love it!
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Permalink Reply by Terry Bingham on
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It looks great! We are always our own worse critics, just ask my hubby. Did you daughter like it? Just curious what is the "mat" and where can I get one? Sounds like it would be a great thing to have? Again, amazing job, well done! You should be quite proud.
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Permalink Reply by June Kowalczyk on
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Awesome job Kelly!!!! I am sure your daughter was thrilled.
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Permalink Reply by Allyson Mobley on
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I think you did a great job.
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Permalink Reply by Linda Wolff on
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awesome job!
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Permalink Reply by Michelle Johnson on
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Nice job! Keep up the sweet work
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Permalink Reply by Kelly Chandley on
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Terry, The Mat is made by SweetWise, it's a 2 layered rolling mat. You can view a demo of it on youtube. It's awesome. I don't know how I rolled fondant without it. Before I got my mat, I had tons of trouble with my fondant drying out due to too much powdered sugar on my surface and was blowing through tons of fondant because I couldn't use the excess I cut off after I laid the fondant on my cakes (it was too dry). I also couldn't roll any thinner than 1/4 in thick. With the mat, no powdered sugar, shortening or corn starch is needed and I can roll 1/8 in thick fondant. Best investment I've made in my baking so far. It was 18.99 plus s&h. I did the 2 days shipping and it was 10.55 for s&h.
Terry Bingham said:It looks great! We are always our own worse critics, just ask my hubby. Did you daughter like it? Just curious what is the "mat" and where can I get one? Sounds like it would be a great thing to have? Again, amazing job, well done! You should be quite proud.
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Thank you everyone for the kind words. My daughter hasn't seen it yet. She spent the night last night with a friend of mine while I got her cake finished and get the house decorated with all her surprises today. She'll be home this afternoon and will see it then. Happy caking!
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Permalink Reply by Sandra I. Vazquez Lossiseroni on
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Wow, Kelly, you did a very nice job, it looks great. I'm sure your daughter will be so happy with her cake and so proud if her mom's skills. Congrats!
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Hey Kelly, that was a huge cake....are you still eating your way through it or did you have a huge crowd to share it with? And, did your daughter go nuts over it?
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