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Hi I have a 4 tier wedding to ganache, ice and decorate ,this is my first attempt.They are all sponge with flavourings, I use sugar syrup.My question is when can I start to ganache and ice . I am aware that I have to let the iced cake sit for 24 hrs to enable me to stencil thereafter the cake has to be ready for frid would stating on Sunday be too early
Hi I have a 4 tier wedding to ganache, ice and decorate ,this is my first attempt.They are all sponge with flavourings, I use sugar syrup.My question is when can I start to ganache and ice . I am aware that I have to let the iced cake sit for 24 hrs to enable me to stencil thereafter the cake has to be ready for frid would stating on Sunday be too early
Hi Alicain
Most sponge cakes have a shelf life of five days from baking to eating. Starting on Sunday means the cakes will be five days old when delivered on Friday. As long as they are being eaten on that day it should be fine to start on Sunday. The sugar syrup will help with moistness. If the cakes are to be consumed later than Friday, for freshness, it may be better to start on Monday which will leave a full eating days.
You’re welcome Alicain ?
