The wedding is next weekend, so I’m starting the cake this weekend. I plan to bake the layers, then cool, syrup and freeze them. I’ve looked through this forum about whether it’s better to syrup before freezing and there does not seem to be a consensus, but I like to have my layers frozen when I fill and stack them, so this requires syruping before freezing. Any thoughts from those of you who have more experience than I do?
I made the Cordon Rose Conserve a couple of weeks ago and plan to use that as my filling; then the raspberry ganache from RHC for the undercoat and the chocolate lacquer glaze. The bride wanted a vanilla cake, so I’m going to put some vanilla beans in the syrup to try to boost the vanilla flavor as much as possible, since it seems to get completely overwhelmed by the chocolate. Also, I am putting framboise in the syrup to boost the raspberry flavor.
My biggest concern is getting the cake to the wedding. For all of my previous wedding cakes, I have stacked the tiers and decorated at home, with just a few last minute tweaks on site. I’m more relaxed at home, and think I would be nervous about not having everything I needed if I tried to decorate on site. However, this cake is going to be 4 tiers, rather than 3 and I have never transported a four tier cake before. With the 3 tier cakes, I use plastic straws on each tier to support the weight above and put a stake down the middle to keep it from shifting on the drive (about 1 hour). Does anyone have experience using that approach with a 4 tier cake? The bottom 15” tier is going to be supporting a lot of weight and I’m a little nervous about that.
Wish me luck! And thanks for all the good advice in the past.