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Cake help making a 3 tiered double barrelled cake

I will be tackling my first wedding cake next weekend and I’m looking for some advice please. The cake is three tiered 10, 8, 6. The bottom tier will be approx 6” deep, the middle tier will be double barrelled and the top tier approx 6” deep. I will be making the cakes this weekend and will buttercream middle of cakes and ganache outside then I’ll use Massa Ticino tropic to cover. In one of Paul’s tutorials he mentions baking, filling and ganache the cakes then freeze. If i do this and they are sitting on the appropriate cake boards will the boards not get wet and loose their stiffness? Making the cake less stable! I intend icing the cakes once defrosted and put little white pearls around each tier, I was hoping to purchase soft white pearls but can only find hard ones!!
I think I will transport the cake in two half’s, the bottom and middle tier together, and put the top tier on at the venue!
Sorry for all these questions but I’m starting to have nightmares about it.
Regards
Karyn

Hi Karyn

Yes, cakes can be filled, ganached and frozen. Choose a hard cake board which gives more support and less likely to soften from the moisture from being frozen.
Here is a guide for the types of cake cards and boards and how they should be used:
https://www.windsorcakecraft.co.uk/cake_cards.html

Alternatively, you have the option of using a good stacking system as follows:
http://www.sturdycakestackers.com/
Give them a phone call and just tell them the tiers you’re stacking for helpful advice.

For soft edible pearls try here:
https://www.thevanillavalley.co.uk/edible-gems-pearls-and-shapes.html
They carry a very big choice of pearls and sprinkles, including chocolate type which will be soft.

Finally, you could make your own by rolling peas size pieces of fondant into balls. Once dry, the ball can be rolled in a thin paste made with vodka and lustre powder. The vodka evaporates, leaving no taint. If you do this, make them now so they have time to dry fully.

Please don’t have nightmares, post away if you need any help or information. 🙂

Thank you for your reply. I managed to order soft pearls from the vanilla valley – thank you.
I may use a cake drum on the middle tier between the two cakes instead of a cakeboard.
I did look at the sturdy cake stackers, I may opt for that too!!
Thank you so much for your advice.
Will let you know how I get on

You are very welcome Karyn. I look forward to following your progress. ?

Going to defrost the cakes tonight so I can fondant ice them tomorrow. I’ve read quite a few questions and answers on defrosting but I’m still not sure what I should do!! The cakes are covered in cling film at the moment, should I remove this and place in cake box to defrost at room temperature or should I keep clingfilm on. Wondering about the condensation before icing!

Hi Karyn

Take the cling off, it will help disperse the condensation. Overnight the cakes will dry in their boxes and by the morning they should be just tacky. If they do dry too much, moisten the ganache with a little cooled boiled water or vodka before icing. Moisten the ganache evenly using a board paint brush. Don’t over wet. Avoid any dry patches as these cause time consuming air bubbles.

Hope all goes well. ?

Thank you for your prompt reply.
Will let you know how I go.

Good luck! • that should be a broad paint brush, not board ?

Thank you for all your help. Cake delivered and set-up today without any hitches.
What a great support cakeflix.

Well done and congratulations! Thank you so much for taking the time to give feedback ????