Hi, I’m getting ready to schlepp the tiers of my brother’s wedding cake 200 miles for his wedding. Each tier is frozen separate, filled and frosted with mousseline buttercream. How long ought I plan to defrost the cake at room temperature? We’ve constructed boxes lined with 2” thick styrofoam insulation.
What’s your best guess and how can I gauge the progress?
I know it took this 9 layer cake more than 6 hours…
My nope, of course(!) is that the tiers will defrost slowly and unstressedly in their insulated cocoons and be perfect for serving c. 24 hous after leaving the freezer. What are my chances?