Traveling to a wedding and making the cake

by Chelsea
(UP of Michigan)

Hi Lorelie! I need some help with a wedding cake I have in August. The bride is a cousin of my husband and asked me to make her cake. The problem I am having is that the wedding is on a Friday, we have to be there Thursday am/afternoon for the rehearsal and they don't plan on actually eating the cake until Saturday, but want it at the wedding for show.

We are going to have to travel almost 5 hours to get to the wedding too. I am not sure what resources I have when I get there. So, what should I do? Would it be ok to bake, frost, fondant on Wednesday night and take the tiers individually on Thursday, stack at the wedding and then eat it on Saturday? I am not sure how to go about this and really would love some input from anyone!

Hi Chelsea, That is a long time to have the cake out of the fridge. Try to find out what kind of facilities will be available. Usually the hotel kitchen or a friends home will be available to you to use.

All you really need is a refrigerator once you arrive so you can keep the cakes cold. Have the cakes filled and frosted with buttercream. box them individually for safe delivery. Save the fondant enrobing until Friday morning if possible. That is the best suggestion I can think of.

I will ask my facebook cake decorators for ideas and hopefully they can add to this post.

Good luck :-)