Icing Wedding Cake: When To Start And How Far Ahead

Planning a wedding can be stressful, and one of the most important parts is, of course, the cake. But how far in advance can you ice it? Well, it depends on a few factors. Firstly, the type of cake and icing are key considerations. For instance, a fruit cake can be iced with royal icing 2-3 days before the wedding, whereas a sponge cake with buttercream or fondant icing is best done the day before. The complexity of the cake design and decoration is another factor – a more intricate design will naturally take longer. Additionally, the number of tiers and the size of the cake will impact the timing, with larger cakes requiring more time. Finally, the freshness of the ingredients used and the storage conditions are crucial. Perishable fillings and frostings will need to be refrigerated, whereas cakes made with butter or oil can be stored at room temperature for a couple of days. So, while there's no one-size-fits-all answer, careful planning and preparation will ensure your wedding cake is both delicious and stunning!

Sponge cakes should be iced 2-3 days in advance

If you are making a large or multi-tiered wedding cake, it is a good idea to split up the baking, icing, and decorating over several days. This will make the process more manageable and ensure the cake is fresh for the wedding day. For example, you could bake the cake layers and make the buttercream a few days in advance, then level, torte, fill, and crumb coat the cakes the next day. The following day, you can apply the second coat of buttercream and any additional decorations.

If you are short on time or want to reduce stress, you can also bake the cake layers in advance and freeze them. Frozen cake layers can be defrosted a few days before the wedding, giving you plenty of time to decorate without rushing.

When icing a sponge cake in advance, it is important to store it properly to prevent it from drying out. Cover the cake well with plastic wrap or cake boxes to protect it from the elements. If the cake has perishable fillings or frosting, it should be stored in the refrigerator. Otherwise, it can be kept at room temperature.

Fruit cakes can be iced 3 weeks in advance

Fruit cakes are a popular choice for weddings, and they can be iced well in advance. If you're planning on making a fruit cake for your wedding, here are some tips and guidelines to ensure it looks and tastes its best on the big day.

Fruit cakes have a long shelf life and can be stored for extended periods. When it comes to icing, it is recommended to ice a fruit cake around three weeks before the wedding. This timeline ensures that the cake is properly decorated and stored, reducing last-minute stress. Three weeks is a sweet spot as it gives you ample time to focus on other wedding preparations and enjoy the process of decorating the cake without feeling rushed.

During the three weeks leading up to the wedding, you can take a steady and relaxed approach to decorating the cake. You can ice the cake and then store it in a cool, dry place. A pantry or any room with consistent cool temperatures is ideal. It is also essential to use cake boxes to protect the cake from dust and maintain its freshness.

While three weeks is a suggested timeline, it's important to note that fruit cakes can last much longer when properly stored. Rich fruit cakes can be refrigerated for up to six months or frozen for up to three years. On the other hand, lighter fruit cakes can be stored in the fridge for up to two weeks or frozen for a year.

If you plan to use marzipan, it is recommended to allow it to dry for 24 hours before applying royal icing. The royal icing process can take a bit of time, as it typically requires three to four coats, with eight hours of drying time between each coat. Therefore, it is advisable to plan for about two days to complete the royal icing process. Once the royal icing is applied, the cake should be decorated and delivered within a day or two.

Cakes with perishable fillings should be chilled

Cakes with perishable fillings, such as cream cheese, fresh dairy, or fresh fruit, should be chilled. If you are making a cake with perishable frosting or filling, it should be stored in the refrigerator. If you are making a cake with non-perishable frosting or filling, it is likely fine to remain at room temperature, covered well so that it does not dry out.

If you are making a cake with a perishable filling, you will need to determine a timeline for decorating the cake. If the timeline says you will need a couple of days to decorate, then just defrost the night before you need to start. If your timeline says it will only take you several hours to decorate, then just wait to defrost it or bake it the night before.

If you are making a cake with a perishable filling, you will need to determine when to serve the cake. If you are serving the cake within three days of baking it, then it does not need to be frozen. If you are serving the cake after three days, it is best to freeze it and then defrost it a couple of days before you will serve it.

If you are making a cake with a perishable filling, you will need to determine how far in advance to make it. If you are making the cake a couple of days in advance, it can be stored in the refrigerator. If you are making the cake earlier than that, it is best to freeze it and then defrost it a couple of days before you will serve it.

Cakes can be frozen, then defrosted 1-2 days before serving

Cakes can be frozen and then defrosted 1-2 days before serving. This is a great option if you want to save time later or if you're short on time the day before the event. It's also a good idea if you want to get a head start on your cake decorating.

Freezing cakes is a common practice and can be a time and sanity saver. It's a good option if you won't be serving the cake within three days of baking it. By freezing the cake layers, you can defrost them a couple of days before the event, giving you enough time to decorate them. This is especially useful if you have a complex cake design that will take several hours or days to decorate.

If you're planning to freeze your cake, make sure to wrap it well to prevent it from drying out. Additionally, consider the type of sponge and filling you're using. Sponge cakes with cream cheese, fresh dairy, or fresh fruit in the filling should be made 2-3 days in advance and not frozen.

For fruit cakes, you have more flexibility. Rich fruit cakes can be stored for up to six months in the refrigerator and up to three years in the freezer. Lighter fruit cakes can be stored in the refrigerator for up to two weeks or frozen for one year.

Remember, if you're decorating your cake with fondant, it's best to do so a few days ahead of time. Fondant-covered cakes can be left out before delivering them to the venue.

Fondant icing can be applied 3-4 days in advance

If you plan to use fondant icing, it is important to note that you will need to apply a crumb coat of buttercream first. This will help to keep the cake moist and give the fondant something to stick to. You can apply the crumb coat the night before you plan to cover the cake with fondant.

When applying fondant, it is best to work in a cool environment, as fondant can become soft and difficult to handle if the room is too warm. If you are using fondant decorations, such as flowers or ribbons, these can also be made in advance and stored until you are ready to assemble your cake.

Fondant-covered cakes can be stored at room temperature, as long as they are kept in a cool, dry place. If you are using perishable fillings or decorations, such as fresh fruit or dairy, you will need to refrigerate the cake. However, be aware that condensation can form on the fondant when the cake is removed from the fridge, so it is best to bring it to room temperature gradually.

By planning ahead and allowing enough time for each step of the process, you can ensure that your wedding cake is both beautiful and delicious.

Frequently asked questions