I'm making a wedding cake for a wedding (duh)on October 27. I have the pans, 14, 10, and 6 inch X 3 inches. I have the recipe, rich chocolate ala Martha. I plan to make two of each tier and slice each tier in half w/dental floss, thus having multi-frostinged slices of love. So. I've read in some places that it's actually preferable to freeze the layers first-just with a crumb coat-then to defrost and frost, etc. I've also heard that you can have the whole cake still partially frozen while you frost and transport-bringing it to the wedding in the morning so it will defrost by night. Either way, I would like to at least make the big layers this weekend and freeze them, and they will each entail 5X (or so)the recipe. Good or no? I know about the dowels and the cardboard, i've bought both.
show some love & help a sister out!