Making a cake in a compressed timeframe

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

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.

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

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

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.

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…

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

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!

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…