Welcome to the Cake Decorators Q&A

I have a 4 tier sponge wedding cake being collected nextFriday, I am using buttercream as the filling and ganache under the sugar paste, will it be ok to put the filling in on Monday, and ganache and coat on Tuesday, I always like to keep ahead in case of unforeseen events.

Thank you,
nicky 223

Hi nicky223

Cakes filled with buttercream and crumbcoated with ganache are pretty shelf stable for your time line. I normally say five days from baking to eating but as long as the cakes are being eaten on the Saturday, they should be fine. Keep them in a cool room in the cake boxes or gently cover with cling to stop dust settling on them. As a matter of interst which type of sponge are you using and are you brushing the layers with simple syrup?

I am using the high density sponge that I always use, it’s a nice moist sponge, firm and light to the bite.,and the layers are brushed. The wedding is on Saturday and should all be used on the day.

nicky 223

All should be well in that case! Hope all goes smoothly on the day. 🙂

Thank you.

nicky223.