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Submitted by: June from Dublin, Ireland

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Hi Lorelie, thanks for your helpful reply. Do you mean I can freeze the filled cakes even with a buttercream filling or a cream cheese filling? One of the layers will be lemon sponge, and I am using a lemon buttercream filling in this. I will be using a orange flavoured cream cheese filling for a carrot cake and stem ginger syrup cream cheese filling in a ginger layer. What do you think? I have never done anything like this before, although I have had a few trial runs with the recipes, and they seem to be working out okay. I will be a nervous wreck when it actually comes to finishing them off.

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Submitted by: Lorelie

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Hi June, Yes I freeze filled cakes all the time with both butter cream and cream cheese icings. I know it's scary doing a wedding cake for the first time, I have been there. It was terrifying. Its like a performance and you want to make sure it gets rave reviews! But you can do this if you take it slow and in steps. What is the date? I would love to see a photo of it. Thanks for visiting my site! Lorelie

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Submitted by: victoria

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Hi great site! I too am doing my daughter's wedding cake and I have some wedding cake frosting questions. I have already baked and frozen all the cakes. I have 8 cakes which I will double up for the 4 layers. <strong>My question is</strong> - the cakes are already frozen with no frosting, when should I crumb coat them? Am I correct in saying that the #1 first coat is a thin coat of butter cream? - do I have to thaw the cake at this point? Let harden in fridge for a bit then #2 apply another thicker coat of butter cream and refreeze until the Thursday before the wedding, when I will #3 apply the fondant icing and finish decorating with gum paste flowers, already made, the same day? Or do I need to wait till the fondant sets up and if so how long? I know this will be 2 whole days before the wedding which is Saturday... I worry I am doing it too soon..or not in the correct steps. Please help the wedding is in 3 weeks! 17 July thanks for all your responses! Victoria New Brunswick Canada Hi Victoria, <strong>Answer:</strong> Yes you are correct the first coat is the crumb coat. You do not have to thaw the cakes out to crumb coat them. In fact I almost always crumb coat frozen or very chilled cakes. After the crumb coat you can go right ahead and finish coat them with a thicker layer of butter cream. You can then store them in the refrigerator, not refreeze them. You want them to be manageable but not so cold that the fondant sweats when you apply it. Once the fondant goes on you do not want to refrigerate it so it is best to wait until the last possible time to do it. Thursday may be fine as long as you do not have a filling that can spoil. Butter cream is the safest filling to use. I am planning on doing this myself in August with a square fondant wedding cake. And I will have to put the Fondant on the cake on Thursday and deliver the cake on Saturday. The cake must be kept in a cool place. So I use the basement or an air conditioned room. I then cover the cake in plastic to protect it from dust etc. You can decorate it too on Thursday with your gum paste or fondant flowers. I hope this helps. And please send me a photo when you are done. You can upload it with the same form you used to write this post. My readers and I would love to see it. You could enter it into my <a href="http://www.wedding-cakes-for-you.com/cakedecoratingcontest.html">cake decorating contest</a> too. Good luck!

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