Published at Friday, August 30th, 2019 - 11:06:56 AM. Cake. By Manon Couturier.
When in doubt, make a test cake to see what happens when you refrigerate your cake with the intended filling and frosting/fondant. You don’t want to be surprised about this. Refrigerated fillings are delicious, though sometime they are a double-edged sword. Butter cakes do not taste their best right out of the refrigerator. Combine them with a refrigerated filling, and you have to make a choice. Cold cake or warm filling. Either one is not good. And, you don’t want people telling the host/hostess that the cake was ”dry” because it was cold. Switch to a different cake recipe or use sugar syrup on your cake layers before assembling to help the cake retain moisture so it doesn’t dry out while in the refrigerator. Remember that gum paste and royal icing decorations on a cake will be ruined if it is refrigerated.
Get a friend or relative to make your cake – this has the added benefits of potentially cutting costs, however if the person you are asking has never done it before you may be putting undue pressure and stress on them. Logistics can also become an issue, especially if you have also invited them to attend the wedding (as depending upon the cake a lot of setting up may need to be performed on the day which may jeopardise their attendance at the service). Another consideration is that unless the person is particularly experienced or skillful you may be somewhat limited in the style of cake that they are able to create (remember that trends have changed a lot over the years – so what was seen as fashionable in your parents or grandparents day is often not seen as being stylish today. However if you are a relaxed bride that doesn’t worry too much about the specifics and budget is a more significant issue then this is definitely an option to be considered.
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