(Windsor, IL, US)
I am making my own wedding cake but first I am doing a practice run.
The cake will be a four tier cake. Each tier will consist of a three layers of cake (1 inch thick) with filling in between.
The bottom layer will be a 16 by 16 inch cake with vanilla cake and strawberry filling. The next three layers will be chocolate cake with chocolate ganache. Sizes 14 by 14 in, 12 by 12 in, and 10 by 10 in. I am using a buttercream icing for dirty icing and a homemade buttercream fondant for the outside.
I plan on baking and freezing the cakes a week in advance. I plan on dirty icing and covering in fondant the day before.
Question 1: How much filling is needed for these cakes?
Question 2: Do you know of any problems with leaving a fondant covered cake at room temperature for the majority of the day? (Room temperature)
Any advice would be great!!! Thank you so much for your help!!!
From the editor:
There’s no problem with leaving a fondant covered cake at cool room temperature for up to 72 hours, as long as the fillings are not highly perishable.
As for how much filling, here are some guidelines. The final amount can vary a lot, depending on how much filling YOU like in a cake, but this will give you a starting point:
For a 16″ x 16″, three layer cake – 10 1/2 cups
For a 14″ x 14″, three layers cake – 8 cups
For a 12″ x 12″, three layer cake – 7 cups
For a 10″ x 10″, three layer cake – 5 cups
Good luck with your wedding cake.