Welcome to the Cake Decorators Q&A

I am making a 3 tier wedding cake next week……my first one!
I was wodering if I should make them now and freeze them
or just make them all a few days before needed.I’m doing a 10in vanilla sponge on the bottom then an 8in middle and 6in chocolate on top.I feel it will be a lot of work in one go but want I obviously want them to be as fresh as possible. What do all you other homebakers do? The cake is being collected next Friday,your advice would be much appreciated.

Thank you all I will take your advice and make them now and freeze them.Thanks also for your good luck wishes….I’m excited but a little scared at the same time!…..Yikes…..let the baking begin!!…..well maybe not tonight haha! thanks again you guys. Lynn x

I would bake them now and freeze them. The more you can get done in advance the better. Good luck!

Hi Lynn

I usually bake them and freeze a week before and decorate within the three days leading to any big event. Freezing cakes, I think adds extra moisture. I also brush each layer of my cakes with simple syrup prior to filling and decorating which again adds moisture and acts as a preservative. Other members will share what they do I’m sure. Good luck with your first wedding! xx

Hi Lynn

I am also doing a 3 tier wedding cake for next Friday (22nd March) and baked the middle tier (9″) chocolate cake (using Paul’s moist chocolate cake recipe) and have frozen it. I will be defrosting it and covering it a couple of days before Friday. I have already tried this method out and the cake remains moist and tasty. I will be baking the other two vanilla sponges this Friday and freezing and defrosting and covering a couple of days before Friday.

Last year I baked and decorated a 3 tier Chirstening cake in one go (without freezing) and it was all too much and stressful.

All the best, and I hope this helps!