Making a cake in a compressed timeframe

So I usually take 3 days to make a cake. I bake on day one, ganache on day 2, cover and decorate on day 3. I have to do a cake for the end of the month where I only have 1 day to make it.

Has anyone had any problems with making a cake from start to finish in one day? I am so worried the cake won’t have time to cool or the ganache to set if I do it all in one day.

Does anyone have any suggestions or tips they use to get a cake done in one day?
Thanks :)

Jennifer, https://www.facebook.com/PrimacakesPlus

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9 Replies

Goreti ...

Have you considered baking ahead of time and freezing it? Is that a possibility?

Prima Cakes Plus ...

Goreti.. That is an idea but I have never frozen any of my cakes so not sure if it will alter the taste or moistness (is that a word…lol) of it.

Goreti ...

I’ve done it and didn’t notice any difference in taste. If anything, it seemed more moist. Check this out: http://everydaylife.globalpost.com/should-freeze-wedding-cakes-before-icing-22812.html

Prima Cakes Plus ...

Goreti that is a great article. You are definitely a google guru.

Laura Loukaides ...

I bake and decorate most of my cakes all in one day.
If you need more time to decorate, you could bake the cake the day before, wait until it’s cooled and then wrap it in cling film/plastic wrap, I use waaay too much sometimes aha :D
This keeps the cake nice and moist, even better if you have a big air tight container to keep them in.

jchuck ...

I freeze my cakes all the time. Always come out moist. I crumb cost/ganache & cover with fondant, then decorate next day. So bake, crumb coat/ganache, freeze. Take out night before to come to room temp. Cover with fondant & decorate….
Hope this helps…

Prima Cakes Plus ...

Thanks Laura and jchuck…. You have all given me something to think about.

Imaginarium Cakes ...

I’ve done it, but it’s never as good of a finish IMHO. Definitely doable though, unless it’s sculpted/carved. That might prove frustrating with a freshly baked cake. Good luck!

Kittyscuquis ...

I always freeze my cakes and always come out moist and rich. I bake it, wrap it whit plastic film and frozen and night before decorating thaw it at room temperature. The next day I cover with a thin layer of buttercream/ganache, cooled in a refrigerator for an hour or so and cover with fondant and decorate…