Welcome to the Cake Decorators Q&A

Hi
I’m planning on making my own wedding cake this year and love the naked/uniced look.
I follow Paul’s advice and always freeze my cakes then defrost abit before icing.
However I’m worried this cake will dry out. I plan on defrosting the day before the wedding filling with buttercream and then storing in containers to stack in the morning. But I’m not sure if the cake will go stale by the evening or if anyone has any tips.

If you’re planning on different flavours, a simple syrup of each flavour brushed onto each inside and outer layers before filling will help keep the cake moist. Once the cakes are filled and stacked, loosely wrap each tier with a heavy grade cling film and remove before serving. The filling will also help keep things moist, something like lemon curd type texture which would seep into the sponge keeping it soft inside and out. Any good?? just an idea. When is the wedding?

I made up a simple sugar syrup and use that to brush over sponge cakes. I made one for Easter, and it stayed moist for 5 – 6 days. I filled it with strawberry jam and white chocolate ganache, then covered in white fondant – was yummy! Sponge cakes should keep for a few days without the sugar syrup anyway, so the day before should be fine. Don’t worry and enjoy YOUR day. Congratulations x