Welcome to the Cake Decorators Q&A

Hello. I just want to sanity check my plans for a sponge cake that I’ll be icng and decorating next week. So, my plans are as follows:
1. Bake the cake on Sunday 14th April (it’s a 10×12″ cake which I think I’m going to bake in 3 separate layers, as the recipe I have works well for a 1 inch thick layer, and I don’t want to start messing with the recipe, as I’m new to this!)
2. Once cooled for 30 mins in the tin, drench each layer in vanila syrup
3. Once completely cooled, wrap each layer in baking parchment first, and then cling film, and then put them all in the freezer
4. On the evening of Tuesday 16th April, take the sponges out of the freezer and leave on the work top to defrost (still in the wrapping). And also make the white chocolate ganache – then cover the tub (with cling film?) and store it in the fridge
5. On Wednesday 17th April – fill, cover and decorate the cake, then leave it in a cake box (just a cardboard one?) on the work top
6. The cake is required for Friday the 19th April – I’m hoping that the cake will still be ok to eat by then and will not have gone stale! The cake will have fully defrosted by the mornng of the 17th, but it won’t be eaten until the evening of the 19th.

Please can anyone tell me if I have any of the above wrong, or if there is a better way of doing it? I’m limited to time and only have Sunday and Wednesday to spare for this cake, and I’m worried that I’m not going to be able to do it properly. It’s my first “paid for” cake, and I’m just very nervous!!

Thanks in advance for any help 🙂

Hi Lilew

Looks like you have it nailed! the only thing different I would do, (only because you have layers) is once the cakes are defrosted I would pop them in the fridge still wrapped until you need to get on with the filling and decorating. I’m assuming you are in Britain, if you are you don’t need to put the ganache in the fridge, it will be fine covered up on your kitchen counter. If it becomes solid warm it in the mircowave on low heat for 30 second bursts until it is a working consistency. The drench on the layers will keep the cake lovely and moist and help as preservative. Keep the decorated cake in a lidded box in a cool room and also ask the customer or venue to store it away from any heat sources. Good luck, hope all goes well x ps When you wrap your cakes in cling film do a double layer of the cling to give the layers a little more protection.

Thank you so much madeitwithlove. I feel much better now! It’s silly getting worked up over a cake, but I’ve never done this before (it’s a football shirt cake), and someone’s paying me for it so I want to get it right! I have another similar one to make the following week, so hopefully if I get this one right the next one will be a bit easier. Thanks for the advice – it’s much appreciated 🙂

The first one is the worst. I don’t think that nervy feeling ever goes away, but you won’t let yourself or the customer down, you care too much! x