Welcome to the Cake Decorators Q&A
Modelling chocolate and buttercream filling
Following on from last question, again new at this so not sure what’s best. Re Teddy Bear Wrap Cake.
Can you prepared the modelling chocolate coloured hearts a day in advance so they are ready to put into white modelling chocolate strips next day to save time ?
Also I am enjoying using ganache but the person I am making the cake for have asked for a buttercream filling to reduce amount of chocolate overall, how far in advance again can this be done and does it have to kept in a fridge or would a very cold room be acceptable as due to so cake size it won’t fit in my fridge once stacked and on the board ? ( this is downside as doing this as hobby/non commercially all equipment basic sizes) Or could you fill each cake keep in fridge, then once ready stack and ganache ,would it then be ok store in the very cold room completely covered? Or do you suggest doing it all in one day ? Just making the cakes and crispy treats day before and possible hearts depending on your answer.
Again your help greatly appreciated. ?
Following on from last question, again new at this so not sure what’s best. Re Teddy Bear Wrap Cake.
Can you prepared the modelling chocolate coloured hearts a day in advance so they are ready to put into white modelling chocolate strips next day to save time ?
Also I am enjoying using ganache but the person I am making the cake for have asked for a buttercream filling to reduce amount of chocolate overall, how far in advance again can this be done and does it have to kept in a fridge or would a very cold room be acceptable as due to so cake size it won’t fit in my fridge once stacked and on the board ? ( this is downside as doing this as hobby/non commercially all equipment basic sizes) Or could you fill each cake keep in fridge, then once ready stack and ganache ,would it then be ok store in the very cold room completely covered? Or do you suggest doing it all in one day ? Just making the cakes and crispy treats day before and possible hearts depending on your answer.
Again your help greatly appreciated. ?
Hi Lauren
The modelling chocolate hearts can be cut out the day before but must be covered under plastic to prevent them hardening up for placing on the wrap. Modelling chocolate is not like gumpaste. It won’t harden up completely and will remain soft enough to work the next day. Place the hearts on a cake card in between two pieces of plastic film. This will stop a crust forming on the surface of the chocolate and keep them pliable enough to work the next day . If they do become a bit too stiff to roll out on the wrap the next day, gently rub the hearts under the pastic wrap with your hands to warm them.
Buttercream filled cakes don’t need to be refrigerated. Once filled, cover the cakes up with cling film or similar, place in box and keep in a very cool room ready for ganaching. If possible, chill the cakes the next day to tighten up the crumb before ganaching. If cake is too soft crumbcoating can pull on the crumb and take chunks off. Alternatively, fill, ganche and dowell all the cakes on the same day ready for assembling the next day. They won’t need refrigerating. From baking to eating you need five days depending on which type of cakes you are using. Give yourself three days from start to finish.
Hope this helps, if I’ve left anything out just let me know. x
Fantastic help so very appreciated, just made my day a whole heap easier.
Good luck with your project Lauren, it’s a massive, WOW cake to make!
