A very common question I get asked often by people who want to use one of my recipes or tutorials. Last week someone suggested I make it a blog post and I though it would be a good idea.
This can be a difficult question to anybody; even cake decorators who bake cakes on a regular basis. We want to make sure the cake stays fresh for the event at the same time we want to make sure we have enough time to decorate the cake so we are not rushing with details last minute.
There are a lot of things you need to do before you bake the actual cake in an effort to save time later. For example you can prepare you cake boards and decorations such as sugar flowers and figurines. Check on your supplies to make the cake. Buy the necessary ingredients as well as download any templates or information you need.
Sugar flowers and figures can be made as early as two weeks ahead of time. Standard size cake boards can be bought or made ahead of time.
At present, this is a timeline I use for my cakes. This is based on the number of cake orders I receive per week. Should I receive more or less I make the necessary adjustments.
To better understanding; lets pick a day say you need the cake for your event on Saturday night.
Day I - Wednesday Night
Make Filling, Frosting including Fondant.
Bake the cake. Cool completely. Wrap well in cling wrap and store in the fridge.
Dress the cake board - if using Fondant or Royal Icing on the whole board.
Day 2 - Thursday Morning
Bring cake, filling and frosting to room temperature.
Day 2 Thursday Afternoon
Level, Tort, fill and crumb coat the cake.
Let set in the fridge for 15 minutes, then cling wrap and let sit in the fridge for at least 3 to 6 hours. This helps settle the cake.
Day 2 Thursday Night
For Butter cream cakes
apply second and third coat giving enough time to chill between coats
Back to the fridge to rest.
For Fondant/ Sugar paste cakes
Take cake out of fridge - let rest for an hour at room temperature
Novelty cake get carved and shaped at this point.
Cover with Fondant
Leave at room temperature or fridge if using perishable fillings
(I usually prefer not to put my fondant cakes in the fridge so I never recommend perishable fillings in my fondant cakes)
Day 3 - Friday
Complete design and decorating details including doweling the cake and setting up the tiers.
Decorating the cake board. Adding the additional details like sugar flowers and setting up the figures.
All decorations are completed by night and the cake is left to rest overnight.
Day 4 - Saturday
Check cake for any last minute hi-cups like bulges or burps.
Photograph and pack the cake for delivery.
That's the usual schedule I use. The exceptions to the rule would be if I have a novelty cake or a wedding cake that requires more decorating time, I would start a day early.
As a cake decorator who does everything from scratch at home, as well as take care of two kids and manage the home, it is very important that I organize and plan my work correctly.
For example; I prefer to bake twice a week, mainly Sunday and Wednesday.
I dedicate one day to making my fillings including butter cream
I dedicate one day to making my fondant.
That way I am not over whelmed with too much to do for one cake.
If you are a working mother making a single cake for your kids birthday, you can bake your cake ahead of time, prepare your buttercream as well as your fondant and freeze these. Two days before you want to start decorating, thaw it in the fridge first then on the counter.
Customer comment for the above cake.
The cake ws unbelievable!! In a very spontaneous decision I decided to visit for the last time toward my release from the army to go to the Golan Heights to visit my soldiers and I needed a cake SOS! My mom called Veena and in two hours that beautiful cake was at my home. Everybody was amazed. It was a huge success. Thank you very much, you saved me Veena:) Yael 8th Spet 2011
Yael, Koren, Ra'anana, IsraelCannon Cake - Army Cake
I hop you find this post helpful.
Until next time. Happy cake decorating
thanks so much for sharing this veena..although it sounds like common sense to plan this way, its always so difficult to make sure you have enough time to deliver a well decorated cake...your simple way of sharing your experience really put a lot of things in perspective for me...these are universal issues all bakers face..very few take the time out to share! a very big thank you for your efforts to help others..
ReplyDeleteWhy don't you recommend leaving the fondant in the fridge?
ReplyDeleteHi Veena, thank you so much for all of your generous tips and recipes. I have spent the last few days reading through all of your posts! I am just an amateur baker but am planning my first "real" cake for my little sister's birthday in 2 weeks. It's going to be a tiered doll cake covered in fondant - I was inspired by your youtube video! Just wondering does this timeline work for any type of cake or a specific type? The last thing I want is a dry cake! I'd really appreciate it if you could let me know but I understand how busy you are!
ReplyDeleteShauna, The time line is generally good for most cakes. As I said the only exception would be if I was doing a Novelty Cake. Also take into account the cake recipe, filling and decorations into account. For example you don't want to make a cake filled with perishable filling such as mousse or fruit too early! Nor do to want to use such a cake for the sculpture design.
DeleteIf you think you need more time to work on your cake then use safe cake recipes as well as fillings. If you need to carve your cake then use a firm cake such as a pound, sponge or such cake..
I do hope this helps.
V