I’m new to this forum, but I’m looking forward to getting some expert advice!
I?m going to be making a 3-tier wedding cake (plus a 2-layer 9X13” sheet cake) for my daughter?s wedding, which will be in seven weeks. It will be Rose?s chocolate butter cake from TCB, filled and frosted with mocha Mousseline buttercream. If possible, I?d like to get some of it done in advance, so here?s what I?m thinking. Please tell me if there is any reason (or reasons) why this wouldn?t work or why it might have a detrimental affect on the cake.
I plan to bake the cakes about 2-3 weeks in advance. I figure it?s going to take me a few days to get all the layers baked. After cooling, I plan to syrup each layer and refrigerate, well wrapped. Then I?d like to fill, assemble and crumb-coat each 2-layer cake and freeze them until about 3 days before the wedding. Then I?d thaw them in the fridge (wrapped) for about 24 hours. Two days before the wedding I would do the final coat of frosting and piping, then refrigerate to let them firm up. The day before the wedding I would assemble the tiers and put the whole cake (and the sheet cake) back in the fridge so they?ll be firm when I pack them up for delivery, which will be the next day around noon.
Is there any reason not to fill and crumb-coat before freezing the cakes? In my internet searches I?ve found people who say it shouldn?t be done, and others who say it?s fine. (I froze a piece of my “test” cake, fully frosted, for almost 2 months, and it tasted fine when I thawed it and let it come to room temp.)
Thanks so much in advance!