OK, so I have been deeply immersed in wedding planning as I am having the wedding in a backyard and there are a LOT of details and logistics to consider. Comparable to baking and transporting a wedding cake, actually! I have missed my baking pals.
About my own wedding cake….we are having southern-style BBQ for dinner at the reception, casual, delicious and fairly heavy. My fiance and I want to serve a cake covered in poured dark chocolate ganache (Rose’s recipe, of course) since it’s our favorite. As I have mentioned before in another thread, I LOVE the dark chocolate passion cake (with the chocolate “twigs”) that Rose featured on the blog as the only wedding cake she made away from her home kitchen….we would be having that cake if her book was out!!!
We considered red velvet or carrot cake and like lots of different flavors so we are open to changing this idea. I was a little concerned about a chocolate cake after BBQ, so if anyone has any strong opinions about that please lay them on me.
We were thinking of a chocolate/devil’s food cake with orange filling (maybe the seville orange curd?) and dark chocolate ganache. The piping should be minimal beading as the friend who is baking this for me is not comfortable with intricate piping. The cake will then be decorated with simple seasonal fresh fruits and flowers in deep, bright orange tones (kumquats, orange flowers, ornamental peppers, etc.)
So I have searched the blog and forums so if you know where this has been discussed before, please feel free to point me in the right direction. I understand the storage requirements for ganache before it is on the cake. However, I don’t know whether the entire cake (once frosted) can handle being frozen or kept very cold. Once she makes the layers, she wanted to transport them in the car with dry ice! (They did this with their own wedding cake, but it arrived to the site too cold….so they will need to change it up a bit.) Actually she wanted to transport the whole, stacked cake in the car, but thanks to my experience (and you guys) I suggested she consider transporting the finished layers and stack and pipe onsite, right onto the cake table.
If it need to be assembled and piped prior to the day of it can be kept in an air-conditioned room, but so far I cannot find any available fridge space for the finished cake.
The wedding is outdoors in early October so it will be a warm day, but not a hot day. We can and will place the cake table in the shade.
I have made ganache-covered cakes and chilled them before, but they do sweat a bit after coming out of the fridge. It doesn’t look bad, but shiny is better. Does the cake eventually sweat itself out and become shiny again? Should the ganache not be chilled at all? Has anyone ever kept a ganache-coated cake colder than room temp (i.e. around freezing, which is what the dry ice would do..)?
She lives 400 miles from the wedding site, and cannot use the kitchen at the wedding site except for a little bit of space to assemble and possibly a little fridge space. She may be able to do more but we can’t count on it due to a renovation at the house where the wedding will be held. I am sure she could do a little mixing, filling pastry bags, etc, but we definitely can’t bake as the oven is terrible (and slanted.)
It’s quite tough. She may make the cake at a family member’s kitchen (150 miles away) and transport it. Either way she is stressed about it (which I COMPLETELY understand) and I told her I would research whether the layers could be frozen with the ganache on them. She is a good baker and has made a few wedding cakes before, but the circumstances are tough….
What do you guys think? ANY tips, suggestions or thoughts are completely welcome!