From the beginning I knew I was going to bake our wedding cake. I wouldn’t have it any other way. I know it will be added stress, but I just can’t imagine not having cake, or having cake made by someone else! *gasp*
I know it will be hard, especially since there needs to be tons of cake, enough to feed 250-plus guests, but slowly I had been thinking about my plan of action. So far what I’ve got is:
1. Make several cakes: I know this is somewhat of a trend right now. Several cakes look so pretty, with all the different heights and the same colors to unify it all. But the real reason why I am doing it is: it would be easier! This way I don’t have to worry so much about the support system (dowels) and, more important, the transportation, since we are taking them to the venue on the day of the wedding. Plus, I don’t have to settle on just one design.
Photo via Sweet and Saucy Shop
2. Use fondant: I know a lot of you hate fondant. Hey, I dislike it too! The flavor is not my favorite thing ever, but fondant has so many advantages:
- Appearance: Crisp lines, clean designs, textures, added details, etc.
- It protects the cake: I cannot emphasize enough how well fondant preserves a cake. It locks in all the moisture and texture. When a cake is covered only with buttercream or ganache, it tends to dry a bit in the fridge. And when you take it to the venue, it is easier for it to suffer damage—everything from a kid with a long finger that wants a taste, to leaves or bugs from a nearby tree”¦
- You can actually remove it! I just tell everyone that if they don’t like the taste of fondant, they can peel it as if it were a banana. Underneath is a thick layer of frosting (or there should be!), so this way you have the best of both worlds.
Image via CakeChester
3. Make gumpaste decorations one month before: I plan on doing some flowers and bows; I’ll try to make them some time ahead so I don’t have to worry about them later. Gumpaste dries super hard, and it lasts a looong time, so there is no problem making them in advance. As long as they are stored in a cool, dry, and clean place, nothing will happen to them.
4. Bake the cakes on Thursday: This is the one that worries me the most. I like to bake from scratch, and I like things freshly baked. I know that if I bake the cakes on Thursday, and cover them with fondant the same day, they will be in perfect condition till Saturday, but I wonder”¦should I make them in advance and freeze them?? I know a lot of bakers do that, and they swear that the cakes are moister after, but I’ve never done that. I am a freshly baked kind of girl”¦
What do you think? Should I bake the cakes, let’s say, a week earlier and freeze them? Have you done that?