Cake baking & decorating guide

One of the most common questions I get asked is about the timeline of making a cake – when to ganache, when to tort, when to cover and how to store the cake. I thought I’d run you through the process I follow.

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Timeline of a Cake

Let’s assume the party is on Saturday afternoon. I like to have my cake completely finished the night before because there is nothing worse than a pre-party stress out πŸ™‚ Sometimes a cake design wont go to plan, so it’s better staying up a bit later the night before rather than trying to change things around an hour before the party.

I always use mud cakes and bake them a few weeks before the party – mud cakes are much denser and will hold top tiers and heavy decorations. I let the cake cool in the baking tin and then I wrap it twice in gladwrap and put it in the freezer. See here for my chocolate and lemon mud cake recipes, and here for my white chocolate mud cake recipe.

I usually start my fondant decorations 1-2 weeks in advance of the party. You will find that my cakes are all similar – a plain covered cake with lots of decorations on top. This is because I prefer to have my decorations made in advance so that there is less work for me the day before the party – it’s simply a matter of sticking the decorations on top of the cake πŸ™‚

Two days out from the party (so in this case, thursday), in the morning I take the cake from the freezer and make my chocolate ganache (which I leave on the bench until it reaches the right consistency). If I’m using a filling, I will also make it during the morning – I think by now you all know about my obsession with Italian Meringue Buttercream!!!

In the early afternoon I tort, fill and ganacheΒ my cake and leave it overnight on the bench at room temperature – or you can leave the cake in the fridge if it is too hot. I also cover my cake board with fondant and add ribbon around the edge.

The day before the party I will cover my cake with fondant and add my decorations.

Now – the question I get asked the most is…. ‘How do I store my finished cake? Do I put it in the fridge?’ and my response is always….

NO!!!!!! The fridge is evil as far as fondant is concerned…. never put a fondant-covered cake in the fridge otherwise the fondant will sweat and ruin your cake.

Your cake will need to be kept out of the sunlight in a cool place. If you are experiencing blistering temperatures, keep it in front of the air conditioner to be safe.

Β 
Happy Decorating!!
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181 Responses to Cake baking & decorating guide

  1. Mary November 9, 2012 at 9:22 am #

    Thank you so much Bronnie! I just wanted to ask, do you put fondant on the whole board and then place the cake on top? Or do you put the cake on the board and fondant around the cake?

    • BronnieBakes Admin November 9, 2012 at 11:53 am #

      HI Mary

      I do usually put fondant on the whole board and then place the cake on top – I have just always done it this way. To be honest – my cake boards never look that amazing!!!!! So I probably should do it the other way πŸ™‚

      x

  2. Marica January 27, 2013 at 11:19 pm #

    Thanks for this – it has come at a great time for me. My son turns 5 in a month and I’ll be making the cake as per request. I look forward to trying your mud cake recipes. Lemon mud cake sounds devine! I hope I can pull off a spaceship haha

    • BronnieBakes Admin January 29, 2013 at 2:49 pm #

      Thanks for your lovely comment Marica – I’m sure you can do it!!

      x

  3. Susan February 14, 2013 at 2:43 pm #

    Your cakes are amazing! I absolutely love them! I’ve just started making cakes for friends and family and I’m really enjoy it. I’m making a cake for a baby shower next weekend and I would love to know what type of stamps you used for the letters? It’s exactly what I need but I don’t know what they’re called or where to buy it from. Thanks! πŸ™‚

    • BronnieBakes Admin February 14, 2013 at 3:34 pm #

      THankyou so much for your lovely comment Susan! I really appreciate it πŸ™‚

      Which stamps are you referring to and I’ll let you know!

      x

      • Tara March 4, 2014 at 6:33 pm #

        Hi I need to know if I can make the fake top of the cake 3days before the cake is needed. the party is Friday night the im flat out with work for the rest of the week and the real cake will be done on the Thursday night but can I do the fake top of the cake today (Tuesday night)
        Thanks

        • BronnieBakes Admin March 5, 2014 at 9:47 am #

          Absolutely! The fake cake could be done weeks beforehand – you would just need to keep it away from the sun so that the colour doesn’t fade. All the best!

          x

  4. Susan February 14, 2013 at 8:49 pm #

    πŸ™‚ Your cakes are so pretty. Simple, clean and elegant just the way I like my cakes! I was looking at the words ‘MADISON’ on the owl cake and ‘HAPPY BIRTHDAY’ on Tom’s cake. I really appreciate your help! I’m still learning so much!!

  5. Melanie April 7, 2013 at 7:35 am #

    Hi Bronnie,

    Your site has been a lifesaver! I am having a Peppa Pig party next week and I have been able to get so much from your site.

    So I am trying to be more organised than the last few years so I am trying to figure out when to do what. I know you said that one can do the fondant decorations in advance but I am wondering with things like clouds, mud puddles etc… Can I do them a week in advance? Wont they dry and then be hard to attach to the cake? Or do I wrap them in foil somehow and keep them soft?

    Also, do you have any tips on halfing a cake evenly?

    Thanks so much!

    • BronnieBakes Admin April 7, 2013 at 9:25 am #

      Hi Melanie

      Thankyou so much for your lovely comment! Much appreciated πŸ™‚

      You can make everything in advance as you can attach hard decorations to the cake easily. If the decorations are going around the cake then you can put some baking paper around the tin and dry the decoration around the tin so that it gets a slight curve as it dries. But with small decorations I don’t both drying them curved (ie polka dots).

      I am terrible at cutting cake layers evenly!!!! I use this wilton leveller http://www.wilton.com/blog/index.php/create-precise-cake-layers-with-a-cake-leveler/ (the cheaper version!)

      Hope that helps. Happy cake making!!

      x

    • BronnieBakes Admin April 7, 2013 at 10:02 am #

      ps Melanie – if you don’t have access to a leveller, you can measure your cake and put a toothpick in your cake at the right point (say at 12 o’clock, 3 o’clock, 6 o’clock 9o’clock etc) around the side of your cake. Then you can take one toothpick out at a time and make a small cut at that point. Then when you go to cut your cake in half, you will have small cuts at each main point of the cake to help you stay level.

      I hope that makes sense!

      x

  6. Melanie April 7, 2013 at 7:42 am #

    Sorry Bronnie, also, when I freeze the cake do I layer the cake before or after it has been frozen?

    • BronnieBakes Admin April 7, 2013 at 9:23 am #

      Hi Melanie πŸ™‚

      I freeze my cake whole, and then layer it when I am ready to cut and fill it. My cakes are usually a tiny bit frozen when I layer them.

      x

  7. Christine Cooper May 11, 2013 at 10:17 am #

    Hi Bronnie,
    Just wanted to ask about using mud cake for a 3 tier cake. My friend wants a three tier mud cake. Should I use poles through the cake to hold it all together as I am frightened it may fall. She wants Marzipan (not a fan myself) or similar so I was thinking fondant. Will it all hold? When do I defrost the cake for dressing it up. I haven’t made one before so am nervous.

    • BronnieBakes Admin May 12, 2013 at 5:18 pm #

      Hi Christine πŸ™‚

      I would just use wooden dowels through the bottom two tiers – I wouldn’t worry about a central dowel through the entire cake. Just make sure you use a bit of ganache between each fondanted tier so that they ‘stick’ together! I have a video here which shows how I stack my cakes. Hope that helps!!
      http://bronniebakes.com/2012/08/21/stackcake/

      x

      • Amelia August 22, 2016 at 12:02 pm #

        If I needed to make the cake bigger to fit a 20cm cake tin how could I increase the ingredients?

        • BronnieBakes Admin August 22, 2016 at 1:18 pm #

          Hi Amelia

          Just increase all ingredients by the same ratio. I’d probably increase by another third and that should be enough batter.

          x

          • Amelia August 25, 2016 at 4:25 pm #

            Thanks Bronnie, I am also looking for a dairy free cake that I could ice with fondant if you have a tried and trusted recipe that would be great

          • BronnieBakes Admin August 26, 2016 at 8:16 am #

            This carrot cake recipe is delicious and free from dairy (are eggs considered dairy???) http://bronniebakes.com/2011/08/31/carrot-cupcakes-with-fondant-carrots/

            xx

  8. Jade August 15, 2013 at 10:28 pm #

    I am doing a lego cake for my sons birthday when making decorations in advance do you wrap them in film and store in container or place them in cake box or something until your ready to use them ?

    • BronnieBakes Admin August 18, 2013 at 11:19 am #

      Hi Jade

      I make my decorations and let them dry on a baking tray lined with baking paper. Then they can dry at room temperature – they will struggle to dry properly if it is in an air tight container. Keep your decorations away from the sunlight or they will fade, and if the temperature is really hot you may need to let them dry in front of the air conditioner.

      Hope that helps! All the best with your son’s lego cake

      x

    • camillia colon March 7, 2015 at 2:59 pm #

      Hi bronnie love your cakes. I have a question I usually only use American buttercream on my cakes but I’ve been having lots of trouble with bulging after I put the fondant on. So I’ve been looking into ganache to cover my cakes I just really don’t know how to do it. I have a cake due in two weeks and the person wants an almond flavor cake with almond buttercream. So I’m thinking of doing this then crumb coating with buttercream let set then coat with ganache then fondant will this work? I don’t want to change the flavor profile that the client wants. Will the white chocolate work with these flavors? Will my fondant be ok? Sorry I have lots of questions I just really want to get it right I dream of one day having sharp edges like you do

  9. Rosa September 19, 2013 at 5:49 am #

    Would you cover the cake with fondant while its still cold or do you let it come completely to room temperature first?

    • BronnieBakes Admin September 19, 2013 at 12:36 pm #

      Hi Rosa πŸ™‚

      I always cover with ganache before I cover with fondant so there is a nice hard shell and the fondant can get a smooth finish. It is best to wait until the cake is at room temperature as different temps between the fondant and cake may change the consistency of the fondant.

      Hope that helps!
      x

      • Julienne October 2, 2015 at 11:32 am #

        Hi Bonnie

        Would you please give me a little advice.

        I am using frozen mud cakes and want to know how long a 10in 8in and 6in would take to defrost and when do I cover with ganache and when do I cover with fondant.

        Thanks

        Julienne

        • BronnieBakes Admin October 15, 2015 at 5:35 pm #

          Hi Julienne

          Apologies for the delay – I didn’t receive a notification for your message for some reason

          I usually take mine out that morning and then ganache late morning or sometimes in the afternoon depending on the ‘at room’ temperature. I do this two days before the event and then the day before the event I will cover with fondant and add the decorations

          All the best!
          x

      • Diangela Paige February 28, 2017 at 2:02 am #

        Hi bronnie, my name is dee, i can a fondant covered cake i have to do for sunday but i need to leave out of town Thursday, is wed too soon to do the cake and if not how do i store it

        • BronnieBakes Admin February 28, 2017 at 6:51 am #

          Hi Dee πŸ™‚

          Its probably a little too early to make the cake but if you don’t use a filling it should be fine to make and ganache on wednesday and cover with fondant later that day. You need to store it at room temp unless it is really hot where you are??? then it needs to go by air conditioning. Don’t put it in the fridge!!! Or you could bake and ganache it and leave it in the fridge and fondant it on sunday

  10. Nadine November 1, 2013 at 1:08 pm #

    Thank you for your tips. You said we can do fondant decorations weeks in advance. But how to store them? I live in hot n humid country in middle east…

    • BronnieBakes Admin November 1, 2013 at 3:10 pm #

      Being in a humid country you will need to dry your decorations in front of an air conditioner if your house is too humid. Otherwise find the coldest part of your house! Once it is completely dry you can store it in a container away from the sun. I don’t like to store my decorations in an airtight container at all.

  11. Roszee November 21, 2013 at 5:07 pm #

    Hi Bonnie,
    First of all thank for sharing all the tips and ideas in your blog. Well i have a few things in mind that you might help me with. I’m baking a cake for my niece wedding but this is my first time using fondant. As im not sure of when to do it and crumb coat it, could you kindly help me with some advise please. The event will be on sunday but on saturday is the solemnization day (usually over here in singapore). so my planning was to bake it on thursday and crumb coat it after that then assembly with the fondant on friday. The question here is will the fondant stay good overnight in an open air?please help me. thanks

  12. zee mohd shariff November 22, 2013 at 1:12 am #

    Hi Bronnie,
    First of all thank for sharing all the tips and ideas in your blog. Well i have a few things in mind that you might help me with. I’m baking a cake for my niece wedding but this is my first time using fondant. As im not sure of when to do it and crumb coat it, could you kindly help me with some advise please. The event will be on sunday but on saturday is the solemnization day (usually over here in singapore). so my planning was to bake it on thursday and crumb coat it after that then assembly with the fondant on friday. The question here is will the fondant stay good overnight in an open air?please help me. thanks

    • BronnieBakes Admin November 22, 2013 at 9:07 am #

      Hi πŸ™‚

      Yes it will be fine overnight in open air… unless it is really humid. If that is the case you need to leave it in a cool spot – even in front of air conditioner. That timeline sounds great!

      All the best
      x

  13. Amy November 23, 2013 at 3:43 pm #

    Hi,

    I have never frozen a cake before, but would like to try to save baking right before my daughter’s birthday party. When I defrost the cake, do I unwrap it to defrost or leave it wrapped in cling film? I have heard that condensation can be a problem.

    Also, is it ok to leave a cake ganached overnight? Do I cover it over?

    Thanks,
    Amy

    • BronnieBakes Admin November 24, 2013 at 10:47 pm #

      Hi Amy πŸ™‚

      I keep mine wrapped in cling film and have never had a problem with it. And yes, it is fine to leave a ganached cake overnight – the ganache acts as an air tight ‘shell’ around the cake so it keeps it nice and fresh!

      thanks
      x

      • Amy November 25, 2013 at 11:35 am #

        Thanks for your response.

        I will definitely give freezing the cake a try!

  14. Kaitlyn November 26, 2013 at 10:38 pm #

    Your cakes are so beautiful! Love the owls. I need to make. Mud cake to post(yes omg post…!) for about a 5 hour flight landing in a humid state in the middle of cyclone season.. Any suggestions!? I was going to make a caramel mud cake, ganache, and fondant on top. Do you think the fondant would go funny being in the cold cargo hold of the airplane?? I was going to put it in a lined cooler bag as well. Or do you think I would be better off to not fondant and just sprinkle icing sugar? Hope you can help :(!!!

    • BronnieBakes Admin November 27, 2013 at 8:19 am #

      ooh goodness πŸ™‚ Gosh, I don’t really know!!! I would be tempted to send cookies instead!!!! I really don’t know as fondant is no good in humid temperatures and you don’t know how long it would be sitting there for in the heat. I guess you could try it!!! the fondant would protect the cake and ganache but I’m not sure how the fondant would cope. I guess if you waiting a day before posting it so the fondant had dried a bit. Sorry – I haven’t really helped much!!!!

      x

  15. Jess November 30, 2013 at 5:13 pm #

    Hi,
    Your cakes are definitely amazing! When you torte and ganache the cake, can you do it when it’s still semi frozen and will this affect the ganache if the cake is still defrosting inside? One other question is if I don’t freeze my cake, do you recommend grudging or putting the cake in the freezer for a short burst before I fill and ganache?
    Thanks
    Jess

    • BronnieBakes Admin December 1, 2013 at 1:43 pm #

      Hi Jess πŸ™‚

      thankyou so much for your lovely message! I leave my cakes out on the bench to defrost and they are pretty much at room temperature when I layer and ganache them… although sometimes I forget about the cakes and so they are a little frozen!!

      thanks
      Bronnie x

  16. Jess November 30, 2013 at 5:21 pm #

    Sorry I didn’t mean grudging! Was meant to say time in the fridge

  17. Dianne Doran December 3, 2013 at 9:24 pm #

    Thank you so much for your planner I was worried as have twins twenty first cakes and one is Mud cake, ganache and fondant the other is Orange cake with Whipped cream cheese frosting between 4 layers each eight inch cakes,covered with Butter cream icing .The cakes have hand made roses on top .One is deep orange and royal blue the other in butter icing is pale vintage style with pale peach icing and flowers are roses with vintage lace.So much to achieve in a few days.Your site is so helpfull as hadnt done the ganache on a pre frozen cake before and fondant.Usually do fondant cakes only as can be done well before.Dont enjoy the last minute cakes so stressful really.

    • BronnieBakes Admin December 4, 2013 at 9:07 am #

      thankyou so much for your lovely comment Dianne! All the best with your cakes!!

      xx

  18. Joxy December 11, 2013 at 2:38 am #

    Hi, I made 3 cakes (my first trial), inspired by you (thanks :))..as you said if i take frozen cake on thursday and put all decorations and fonding on friday..how can we keep it in room temperatue…or is it only for the saturday party? thanks

  19. BronnieBakes Admin December 11, 2013 at 9:29 am #

    Hi Joxy – I just leave my cake on the bench at room temperature. Or… if it is too hot where you are, then I would leave it in front of air conditioning.

    All the best!

    x

  20. Mary ann December 28, 2013 at 8:10 pm #

    Hi bronnie! πŸ™‚ i love the cakes that you made, its so elegant. I want my cakes to be like that. I need an advice from you, Im going to bake my cousins wedding cake and they wanted it mocha flavor. Is it ok if i use a chiffon cake recipe? Thanks! I believe you can help me with this…

    • BronnieBakes Admin December 29, 2013 at 11:36 am #

      Hi Mary ann πŸ™‚

      Thankyou for your lovely message!

      I don’t actually know what a chiffon cake is? is it a light cake? How many tiers are you planning on making for your cousin’s wedding cake? I use a mud cake for my wedding cakes as they last a long time and are dense enough to withhold decorations and tiers on top!

      x

      • Mary ann navarro January 1, 2014 at 11:28 am #

        Thanks for your reply Bronnie! πŸ™‚ yes it is soft and kinda fluffy, it would be a 16inch 3tier but only the base is the cake the 2 on top of it are just a dummy cakes.If its not ok, they are considering red velvet as 2nd option. Would that be better? I will be making this in 10days. And another thing, they wanted to put fresh flowers on the top of it as decorations, would that be ok also. Ive never tried that yet. I am going to have my trial tomorrow. πŸ™‚ thanks again and More power to you!! πŸ™‚

        • BronnieBakes Admin January 1, 2014 at 3:56 pm #

          I think you would need something more solid – so a mud cake. I have a few recipes on my blog, for caramel, chocolate, white choc and lemon and you can make them way in advance which helps. Red velvet is also quite a light cake so I don’t think it will withhold two tiers on top.

          xx

  21. Mary ann January 3, 2014 at 3:03 am #

    Hi there! πŸ™‚ i have tried it yesterday for my trial πŸ™‚ (inspired by you) it went great and they loved it. Thanks for your response Bronnie. I am not really a professional baker, but baking is my hobby. I really appreciate you replying with my queries! Good speed.i hope i can send you the picture of the cake i made.

  22. BronnieBakes Admin January 3, 2014 at 6:24 am #

    That’s great news Mary Ann!!!! I’m glad it worked out well xx

  23. cakes in Brighton January 20, 2014 at 8:27 pm #

    Great looking cakes on this website. Its one thing making a cake that tastes nice, but something else to make one that looks good to!

    • BronnieBakes Admin January 21, 2014 at 9:52 am #

      Thankyou! πŸ™‚

  24. Aimz March 21, 2014 at 10:10 pm #

    Hi Bronnie,

    Thanks for your website. I find it so inspiring and love all your cakes.

    I’m planning to make a surprise bday cake for my husband but have little time to do it as I have 2 young kids and can only bake and prep when he’s at work and they’re napping. He is away for work for 2 days a week before his birthday. My question is, If I make a mud cake, ganache it, put fondant on it and put it in an air tight container, will the cake last a week until his birthday? Will the cake go bad and/old fondant mould in a potential and/or humid Australian weather? Is this doable you think or best to do it closer to his birthday?

    • Aimz March 21, 2014 at 10:15 pm #

      Sorry, I meant and/or will the fondant mould in a potential hot and/or humid weather

    • BronnieBakes Admin March 23, 2014 at 9:18 pm #

      Hi Aimz – thanks for your lovely message! Yes – a mud cake will last for up to three weeks if you have ganache around it. I would store it at room temperature and if possible I would bake and ganache it in advance and then fondant it a day before if possible??? If it gets really hot you can store the ganached cake in the fridge, but never a cake with fondant. Would that work for you?

      x

      • Aimz March 24, 2014 at 8:17 am #

        Thanks for your prompt reply. I’m happy to hear I can still make my cake in advance. I don’t know if I will have time to fondant the cake the day before so I might risk doing it when I ganache the cake.

        I look forward to more of your posts!

  25. izzy April 10, 2014 at 6:53 am #

    hi bonnie ! i love ur cakes.. i have a few qns to ask.. due to the humid weather in my cty i tend to refrigerate my cakes. ganached and refrigerated. if i leave it at room tp, i don thk i can get a hardshell n a nice sharp edge. i usually cover the cake with fondant once i take it out of tje fridge. it will sweat n theres bulges of air. so what do u thk is the best solution? i don have an air con kitchen b

    • BronnieBakes Admin April 11, 2014 at 8:03 am #

      oh… that is a tough one!!!! I guess it is easier to cover when the cake is slightly cold so probably keep doing that. Where do you leave your cake once covered? You could try to reduce the amount of cream in your ganache so that it is harder???

  26. Mehak May 20, 2014 at 4:54 am #

    Hi. Thanx for your advice,tips n tricks. Can you please help me? I want to make a cake, but its to be filed with whipping cream. Can i make the cake ready a day before with cream in it in fridge to chill it? Or should i keep in freezer? And just before delivery can i do fondant part? The temp here is hot. I am making my very first fondant cake,please help

    • BronnieBakes Admin May 21, 2014 at 7:43 am #

      Hi Mehak

      I would be very careful filling a cake with cream – especially when the climate is hot where you live. I use a buttercream as the hardened butter will keep the layers intact. You can use cream and keep the cake in the fridge but as soon as you use fondant you can’t ever keep the cake in the fridge as the fondant will sweat and ruin. You could keep it in front of air conditioning but once the cake is out in the hot temperature the cream could go off and also the layers could collapse. So a buttercream is best so that it can be stiff enough to hold the layers. If you can use a buttercream that would be best, otherwise don’t fill the cake at all and just ganache and then fondant it and keep it in front of air conditioning. All the best!

  27. Mehak May 22, 2014 at 4:00 pm #

    Thanx for your quick reply. N hope my cakes turned out to be good

  28. Alicia May 25, 2014 at 12:12 pm #

    Hi Bronnie, just wondering how long will a mudcake last out of the fridge once covered in fondant and finished?

    • BronnieBakes Admin May 26, 2014 at 11:30 am #

      HI Alicia

      They say up to 3-4 weeks a mud cake will last, however I’ve never left it that long!!! I’ve left it up to a week before serving and it’s been fine.

      • Alicia May 26, 2014 at 6:35 pm #

        Great thanks Bronnie. I have one to make for this Saturday and with work was hoping to get it finished early this week!

  29. Maryna June 15, 2014 at 5:17 pm #

    Hi, I was the lucky one to receive a beautiful birthday cake with beautiful decorations on it.
    What I would like to know is how do I preserve these decorations, I would love to keep some of them. Please help!

    • BronnieBakes Admin June 16, 2014 at 8:01 am #

      Lucky you!! The decorations should be fine to dry in the open – you can keep them in a container but usually in the air is best so that when the temperature changes they dont get ruined with any moisture.

      • Maryna June 16, 2014 at 4:08 pm #

        Thanks for you info! I will be so glad if I could keep it as is.

  30. Mollie July 15, 2014 at 1:45 am #

    I’m hoping you can help me. My cake decorating hobby has recently turned into a little side business, and I love it. But sometimes I don’t know the answer to something since I’m pretty self-taught and I think you could help me πŸ™‚

    I have a dilemma. I got orders for three different cakes for a weekend I will be out of town (and I’d really like to do them). My plan was to bake and frost Saturday (7/26) and decorate and deliver Sunday (7/27) because my flight is 6am on Monday (7/28). The events aren’t until August 1-3. I normally finish my cakes the day before. But I can’t this time. They’ll all be made with buttercream and rolled fondant. Will the cakes be ok for about a week? I worry! Thanks for any advice πŸ™‚

    • BronnieBakes Admin August 5, 2014 at 5:38 am #

      HI Mollie

      I am so sorry – your comment came through as spam so I didn’t get a notification for it!!! I know it is too late now, so I hope you were ok with your cakes. Yes – if you make a mud cake it will last for a few weeks, as long as you dont buttercream between the layers as that will only last a few days. I hope it worked out ok!

      xxx

  31. Naomi September 5, 2014 at 8:36 am #

    Hi Bronnie,

    I’ve been told that a chocolate ganache cake can last for a week in the fridge. Is this correct? I was going to take the cake out a couple of hours before serving to allow it to come to room temperature. The cake will also be soaked in syrup. I am ordering it from a French patisserie and they told me it would be fine for a week as it will be soaked and ganached. Please let me know if this is right?

    Many thanks,
    Naomi

    • BronnieBakes Admin September 5, 2014 at 9:57 am #

      HI Naomi

      Yes – that would be fine! It would probably last much longer but it would definitely be fine for a week.

      Thanks
      Bron

  32. Mary September 18, 2014 at 4:43 pm #

    Hi Bronnie

    Came across your site while I was looking for answers on how far ahead you can ganache and fondant your cakes and leave it unrefrigerated. Got most of my answers by just reading your blog. My event too is planned for Saturday evening and I will have to deliver the cake by Friday evening as I am travelling Friday night. What I am still not clear about is, won’t the fondant dry out hard or develop cracks if its done almost 24 hours prior to event (my first time with fondant) and let it sit out on the counter. I had once been invited to an event, where the fondant had turned rock hard and it was impossible to cut the cake itself (thankfully not my cake!!!) Don’t want that happening to my cake too….

    your help will be much appreciated…
    Thanks

    • BronnieBakes Admin September 19, 2014 at 8:25 am #

      Hi Mary

      I probably wouldn’t ganache more than 3 days before an event, and if you do it then I definitely wouldn’t use any filling unless it was ganache.

      Fondant shouldn’t become rockhard in a week… unless the decorator has used gumpaste by mistake? or unless it has been in the freezer. I’ve never come across a rock hard cake though!! It shouldn’t dry at all if you have the right consistency – you need good quality fondant like bakels or satin ice and you should be fine!!! All the best!

      x

  33. Marissa November 5, 2014 at 1:58 pm #

    Is it best to do the fondant ahead of time or should I do it a day or so before its ready to be eaten

    • BronnieBakes Admin November 6, 2014 at 8:25 am #

      Do you mean fondant the cake? or make the fondant decorations? I fondant my cakes one day before they are cut and eaten. I make my decorations sometimes a month in advance

  34. Ree Brown November 12, 2014 at 7:27 am #

    Hi
    I am having a party on sat night 22 nov and was going to make some choc mudcake cupcakes for it. Would I b able to make them Thursday night ( as in 2 nights before party) or would they not b fresh on sat ?? If I made them Thursday night and iced them would I b able to store them in an air tight container in the pantry and they would b still nice to eat ??

    • BronnieBakes Admin November 12, 2014 at 10:48 am #

      Hi Ree πŸ™‚

      Yes, if you make mud cupcakes then you can make them in advance. But the standard choc cupcake recipe I use would be fine for saturday as well. You could ice them with Italian Meringue Buttercream on the thursday and keep them in the fridge and they’d be fine two days later

      All the best!
      x

  35. ally morales December 4, 2014 at 3:15 pm #

    Hi Bonnie!

    I love decating cakes and your designs are truely inspiring. I am scheduled to deliver my 1st ever wedding cake. The client requests for chocolate ganage filling (which i also always use for crum coating). Can i fill the cake now (THURSDAY) with the ganache (1 part cream 2 parts dark choco ratio) and cover in fondant tomorrow morning the cake is for saturday. I worry that the ganache will lapse or taste bad? Please help? Thank you

    • BronnieBakes Admin December 5, 2014 at 7:52 am #

      Thanks for your gorgeous message Ally!!! How exciting that you are doing your first wedding cake πŸ™‚

      Don’t worry about the ganache – it wont taste bad at all! Its not like cream which will go off… once it is mixed with the chocolate it takes on chocolate properties, rather than cream. Sorry I didn’t get back to you yesterday, but go ahead and fill it!

      All the best!
      x

  36. tina December 21, 2014 at 4:15 pm #

    I just bought a birthday cake today, but the party is on 7days time, how do I store it so that it will still be good and tasty to eat on that day

    • BronnieBakes Admin December 22, 2014 at 8:57 am #

      Hi Tina

      What type of cake is it and what is the use by date?

      thanks
      x

  37. yeni December 29, 2014 at 8:21 pm #

    Hi….

    I am planning to make 2 fondant cake for my boys, 1 single cake and the other 1 will be 2 tier cake.
    I have decided to bake chocolate cake from hersley’s recipe, and still think for the flavor of the other 2 tier cake.
    I am planning to make the fondant figurine like 1 or 2 weeks before and keep it (container) in the bedroom without air con. do you think it will be ok till the event?

    for the cake, if I bake 1 week before and keep it outside (not in the freezer or fridge), will it be ok till Saturday on the event day?
    im afraid if i keep the cake in the freezer or fridge for 1 week, the cake will become dry and harden.

    and if i want to put the frosting which i will put swiss meringue buttercream for the layers and on top of the cake the day before (Friday) , is it ok to let it firm outside before i cover it by fondant because normally people will keep it in the fridge to let the frosting firm and took it out when about to cover by fondant.
    im just think will it get sweat if you cover the cake by fondant the moment u take the frosting cake out of the fridge?

    thanks,

    yeni

    • BronnieBakes Admin December 30, 2014 at 8:30 am #

      Hi πŸ™‚

      Yes – the figurine will be fine 1-2 weeks before the party. Just leave it to dry without a lid on the container and away from the sun in a cool place.

      If you make a mud cake, then it would be fine to keep for a week but they taste better when you put it in the freezer! With a normal cake I would bake it the day beforehand.

      yes you are right – if you cover with fondant when the frosting is still cold then it will sweat, however you can still leave it in the fridge, you just have to wait until it gets to room temperature before covering. It will be fine without going into the fridge for one day though

      all the best!

  38. yeni December 30, 2014 at 2:15 pm #

    hi..

    Thanks for the reply.
    I’m thinking to make the white choc mud cake from your recipe for my 9″ inch cake, so the base will be firm enough to handle the 2nd tier cake and still thinking for the 2nd tier cake whether its lemon mud cake or caramel mud cake.

    your white choc mud cake recipe is using 9″ inch pan?

    was wondering if your Italian meringue buttercream similar with swiss meringue. the ingredients looks the same, the difference is just the steps to make it.

    i just want to make easy buttercream since im going to make it the day before the event, as I will use the remaining time to do the fondant and decorating.

    thx

    • BronnieBakes Admin December 30, 2014 at 4:08 pm #

      The recipe makes I think a 7″ cake which is pretty high. But if you torte it, then it will be fine for a 9″.

      I have never made Swiss meringue but I think they are pretty similar.

      All the best!

      x

  39. Yeni December 31, 2014 at 6:34 pm #

    Hi

    Thx for the reply
    Im thinking to make the cake 2 weeks before n keep in the freezer
    Then i will defrost it in the fridge one day before i do the frosting
    So one day before the event i will cover the cake with buttercream between layers and if i put some butter cream on top of the cake before i put ganache, will it be ok? Then i willjust leave it in room temp to let the gancahe firm before cover by fondant

    Im afraid if i put some thick buttercream on top of the cake before the ganache, it will slowly collapse after covered by fondant like wrinkles at the sides of the cake. Bcosall will b in room temp after the ganache

    Thx again

    • BronnieBakes Admin January 2, 2015 at 6:15 am #

      I wouldn’t bother with buttercream on the top underneath the ganache – just use it for the layers and use the ganache straight on the cake

  40. yeni January 7, 2015 at 8:22 pm #

    hi…

    yah I may just put one thin layer of buttercream on top of the cake or not at all just put the ganache straight. πŸ™‚

    thx for your advice…
    btw, I baked the caramel mud cake, it turns out nice but too sweet for me, but still cant stop eating and ended up finishing all the leftover pcs after I level the cake.
    haven’t try the caramel frosting though.

    I bakes using 9inch and only get one layer.

  41. Teelia January 21, 2015 at 12:28 am #

    Hi there
    I’m looking to make a 2 tiered cake for my daughters 2nd birthday .
    I have A lot of people helping to set up her birthday and I have a lot of spare time πŸ™‚ the night before
    So I was wondering if I should bake the cake the night before and ice it and place fondant on it and decorate ? If I was to do that what would I do with the cake once im finished it because I no not to put in the fridge would I just sit it infront of the fan

    • BronnieBakes Admin January 22, 2015 at 8:23 am #

      It depends on what sort of cake you are making (mud or just a regular cake) and what sort of fondant/decorations you are making. I always make mud cakes because they can be made weeks in advance and frozen. I always make my fondant decorations at least a week in advance. Two days before I ganache and fill my cake if needed, then the day before I cover with fondant and add the decorations. Hope that helps! And yes – don’t put a fondant cake in the fridge. Just leave it in a cool place, or in front of a fan/air con

  42. Leanne January 22, 2015 at 4:53 am #

    Hi, I have my sons party on a Sunday and was going to try and squash all the baking in Friday. If I freeze the cake on Wednesday would it lose moisture? I will be doing cupcakes with the same batter
    Also, I am hesitant about leaving the ganached cake overnight before putting fondant on the Saturday. Only because of the cat. If I store in the fridge overnight instead, would that create any problems?
    Thanks

    • BronnieBakes Admin January 22, 2015 at 8:24 am #

      With a mud cake it will gain moisture. With a regular cake I think they do dry out, so i never freeze those. Storing a ganached cake in the fridge will be fine – just make sure it comes back to room temp before you cover it.

      All the best! xx

  43. Leanne January 22, 2015 at 6:47 pm #

    Thanks for your quick reply. Just a couple more questions, I have just bought chocolate, aldi cooking dark, I am confused which cream? Is thickened cream ok as that’s what I normally use for ganache. I have read before to use only pure cream. Also I have a 7″ tin but struggling to find a 7″ board. Can I just cut down an 8″ board if I trace the pan? Or will I be ok using an 8″? And then once cake is finished, stick onto another board that is already covered in fondant?

    • BronnieBakes Admin January 22, 2015 at 7:12 pm #

      They always say to use pure cream but I use the standard thickened cream from Aldi.

      A cake shop should have 7″ boards but I guess you could cut away from a 8″ although I don’t think I would be coordinated enough to do that!!!!

  44. Leanne January 22, 2015 at 6:48 pm #

    Oh I forgot, I am using the csr chocolate heaven cake recipe as it always turns out nice, would you class that as mud for the purpose of freezing? Thanks. I am just worried as I like a fresh cake and when I’ve had someone else make cakes they tend to be dry

    • BronnieBakes Admin January 22, 2015 at 7:12 pm #

      No that is not a mud cake – a mud cake will have a lot of melted chocolate, liquid and butter. I would make that cake the day before the party

  45. Leanne January 22, 2015 at 8:09 pm #

    Thanks to Bunnings there are tools to help with straight cutting as well as icing lol.
    Now I’m worried if I make the cake the day before I wont get time to ganache and fondant…..
    I want to keep recipe as it is very dense and made by using a choc syrup…. I might have to be up extra early on the Saturday and have ganache and fondant coloured and ready on friday
    Thanks

  46. Bec January 23, 2015 at 6:49 pm #

    Hi, thanks for all this info.
    I keep hearing about doing a jam syrup on top of ganache but some do and some don’t. Will I need to? Or is it just to be sure fondant sticks? Thanks

    • BronnieBakes Admin January 25, 2015 at 4:41 pm #

      I think it is more to add flavour and keep the cake moist. I don’t bother with it!!

  47. Judith January 27, 2015 at 9:39 pm #

    Hi,pls Im decorating my cake with italian meringue buttercream. Is it okay if I leave it in a cake box outside the fridge in a cool dry place for 3 days?

    • BronnieBakes Admin January 28, 2015 at 7:29 am #

      Yep – 3 days is the maximum time you can leave it – although they do say to use an air tight container

  48. Bec January 29, 2015 at 3:28 am #

    Hi again. Thanks for your reply, you are ever so helpful. Just one more question.
    I have searched high and low for pure cream but I was able to get bulla original cream, 45% fat. Would that be okay to use or is it too thick? I know they suggest no gelatine and the pure cream is 45% so I am a little confused. Normally when I do ganache I just use thickened cream but as this is my first attempt I want to make sure its right

    • BronnieBakes Admin January 31, 2015 at 1:29 pm #

      Hi Bec πŸ™‚

      yes that will be fine! I just use Aldi’s standard cream and have had no troubles. All the best!!!

      xx

  49. Cc February 28, 2015 at 11:57 am #

    Hi Bronnie,

    Is storing the cake (filled with IMBC on each layers then covered in ganache and fondant) in room temp safe? I’m just worried because your IMBC has egg whites in it? How many days max can I store it in room temp?

    Another silly questions is how tall would each of your torted layers be? I mean if I made 2 pans of 9inch cake, would you torte them or just stack them with IMBC in between?

    Also you mentioned that choc cake would be dry when it’s frozen..is that mean I should add sugar syrup before IMBC and ganache?

    Sorry for asking a lot of questions. Thanks very much.

    • BronnieBakes Admin March 1, 2015 at 11:19 am #

      Hi πŸ™‚

      Yes it definitely is safe because in the process of making IMBC you are cooking the egg whites so it is fine at room temp for 3 days unless it is super hot and then I would only leave it out in front of air conditioning for a day.

      It is very hard to answer how tall it would be!!!! It depends how tall your cake is to start with. I don’t bother having set heights for my cakes (you can see mine are always uneven!) But if a cake is on the short side I will try and make it taller with IMBC. Some cakes will have a taller tier as part of the ‘look’. With your 9 inch cakes it will depend how high they are to start with and what cake design you are trying to achieve (let me know and I can help you).

      A regular cake will be dry when it is frozen, but I make mud cakes which are more dense and so they will stay nice and moist. I actually think freezing a mud cake makes it better! You can add sugar syrup if you like – I personally don’t only because I try and limit the amount I have to do!!!!

      All the best

      xxx

      • Cc March 1, 2015 at 2:40 pm #

        Hi Bronnie.

        Thanks for your help! I’ve been looking for filling recipe for ages until I saw yours! So good!

        Last questions, how do you keep all your fondant decorations? Airtight container or simply dry it out? Do you just stick them with sugar water?

        Thank you.

        • BronnieBakes Admin March 1, 2015 at 7:25 pm #

          No problem πŸ™‚

          I just leave them out to dry away from the sun and I stick them with plain water!

          xx

  50. Jade February 28, 2015 at 6:34 pm #

    Hi, I’m making a cake for my brother’s wedding. I pretty much have the cake all planned out, but I’m a little scared of the fondant deco part. I made a gum paste yesterday and tried making a rose but it wouldn’t dry out. It was very limp. I had to throw it out. I used a recipe I saw on youtube.: 3 cups of confectionery sugar; one table spoon of glucose; one table spoon of tylose powder and 4 table spoons of water to mix with the glucose. Can u please share your recipes for gum paste and fondant?

    • BronnieBakes Admin March 1, 2015 at 11:14 am #

      Hi Jade πŸ™‚

      I don’t bother making my own! I just buy bakels brand fondant and when I need gum paste I add a hardening agent to it such as tylo powder. I find that it is reliable doing it that way!!!! Could you buy the fondant instead of making it??

      x

  51. Nessa March 2, 2015 at 3:17 pm #

    Dear Bronnie,

    Thanks so much for sharing the information. It surely gave me a better understanding of how to plan n prepare a cake. I was just curious to find out the Madison cake that you made (very cute) what were the cake sizes you use? was it a 6 in over and 8 in size cake?

    Thanks again in advance!

    Nessa

    • BronnieBakes Admin March 2, 2015 at 4:09 pm #

      Thanks Nessa!

      Did you mean the Addison cake? (the pink one?)

      It was a 8″ and 6″

      xx

  52. Margaret March 5, 2015 at 5:03 pm #

    Hi,
    I’m making chocolate mud cake for Easter with a chocolate ganache topping, gumpaste flowers and a bunny rabbit on top, how long will it last in a cake box ?

    kind regards

    • BronnieBakes Admin March 6, 2015 at 8:05 am #

      Apparently they will last up to 3-4 weeks!!!! I have personally never left a cake this long, but I have had friends that have eaten a mud cake two weeks later and said it was great. Personally I wouldn’t leave it later than a week

  53. camillia colon March 7, 2015 at 3:02 pm #

    Hi bronnie love your cakes. I have a question I usually only use American buttercream on my cakes but I’ve been having lots of trouble with bulging after I put the fondant on. So I’ve been looking into ganache to cover my cakes I just really don’t know how to do it. I have a cake due in two weeks and the person wants an almond flavor cake with almond buttercream. So I’m thinking of doing this then crumb coating with buttercream let set then coat with ganache then fondant will this work? I don’t want to change the flavor profile that the client wants. Will the white chocolate work with these flavors? Will my fondant be ok? Sorry I have lots of questions I just really want to get it right I dream of one day having sharp edges like you do. Thanks for any advisen will be greately appreciated

    • BronnieBakes Admin March 7, 2015 at 9:00 pm #

      Hi Camilla πŸ™‚

      yes – i would always use ganache because it will harden so it will create a nice hard shell for your fondant to go over. My thought over almond buttercream are ewwwww (!) but clearly it’s not up to me!!! I would think your client wouldn’t care about the outside of the cake and would just want the almond buttercream for the filling??? so I would personally do the almond buttercream filling and then coat with white chocolate ganache (ratio of 2:1 white choc:cream). The other option could be to get almond flavouring and add that to the choc ganache.

      Yes – white choc ganache will definitely work with those flavours! Fondant should be fine with the ganache – if it is hot where you are, then keep your cake in front of air conditioning.

      I am chuffed you think my edges are sharp! Honestly – they are pretty bad, but maybe my photos just look good!!! πŸ™‚ Use the right fondant (bakels or satin ice) and that will make it easier

      All the best! Let me know how you go

      xx

  54. Cristelle March 14, 2015 at 9:14 pm #

    Hi Bronnie,
    This article is so helpful to a newbie baker like me. Thanks so much for all your useful information. I have a question regarding the shelf life of fondant. How long does opened but unused rolled fondant last? I bought 7kg tub of Bakel’s but I can’t find the expiry date on the tub, only the date manufactured. I already opened the tub but there’s quite a lot left, and I am unsure by when should I use it. Thanks in advance!

    • BronnieBakes Admin March 17, 2015 at 5:40 pm #

      Good question Cristelle!!!! TO be honest – I have never bothered with it. I reckon I would have used tubs over 6 months -to a year old when I’ve had breaks between cake decorating!!!!! But I think as long as you leave it in an air tight container you will know when you can/can’t use it. Obviously if it has dried out or has mould on it it is time to throw it away!!!! xx

  55. Sharon March 23, 2015 at 8:50 am #

    Bronnie,

    I have a question that I didn’t see addressed here. This was my first experience using fondant and ganache for a 4 yr. old girls birthday. I had high expectations of doing all of this in one evening, yeah right! Got started around 5:45 p.m. baking 5 layers of cake, 8″ rounds of yellow, pink, lavender, blue and green. They were box mixes. Cakes were baked & cooled and the fun began.

    I melted white chocolate with heavy whipping cream to make a ganache and let it cool. I attempted to whip it but it fluffed a little, but not like I expected it too. I then began icing the cake with the ganache. It began okay but once I put the second layer on it the layers pushed some out. I let it sit and began another layer. Eventually they were all layered, about 8 inches tall and not smooth like I expected. Once it dried more the sides were a little more manageable but never like I’ve seen in photos.

    By this time it was 4 a.m. Saturday morning! I began to the pre-made, store-bought fondant and found that it was harder to do than I expected. Finally got it rolled out and tried laying it on the cake. Worked well until I was smoothing it and the back side began to separate and hang. I had to patch it and smooth it the best I could. Then made polka dots of various sized fondant colored pink, yellow, green and blue and attached them to the cake. Some hiding the little patch place. I was done and it was 10 to 6 in the morning! Party at 2 p.m. so I went to bed.

    While I was sleeping, the 4 yr. old was up with her family and ate breakfast. Not long after she got sick and had a fever of 100.2! The party was canceled. And I was devastated. Now, rescheduled until this Saturday. What to do with this cake? Right now it’s been sitting on the counter uncovered for about 32 hours. I’m concerned that since the ganache wasn’t perfectly smooth that it could mold. Fondant looks okay but you can’t see inside it to know if things are going wrong. Can I keep this another 5 days on the counter and it be safe to eat? I hate to cut it on Saturday and have mold inside. I only have a refrigerator/freezer and not sure if it will fit. I saw you mentioned putting it in a box, double wrap with plastic wrap and then foil and freeze. Take out about 36 hours before the party and refrigerate until party time then remove and unwrap to serve.

    I am scared silly. Have a ton of money involved and don’t want to waste this cake. And if I do, I’ll have to purchase a new cake for the party which I won’t make myself due to time constraints. What a mess! Can you help me figure out what to do at this point? Should I attempt the wrap & freeze thing or just let it sit out like it is?

    • BronnieBakes Admin March 23, 2015 at 6:47 pm #

      Hi Sharon πŸ™‚

      Oh no – what a saga!!!!!!!!

      I personally wouldn’t keep a cake that long. I’d be tempted to take the cake apart… remove the filling and then freeze the layers.

      Next time around – try making an Italian Meringue Buttercream or just a buttercream for the filling. Add filling to each layer and then put in the fridge to harden for 30mins or so. Then it wont squeeze out when you add each layer. With the ganache, given you used white chocolate did you use a ratio of 2:1 chocolate:cream? I use regular cream, not whipped cream.

      let me know how you go!
      xx

      • Sharon March 24, 2015 at 3:14 pm #

        Bronnie,

        For the ganache I went by the recipe in a cake book I bought. It said 12 oz. white chocolate and 1/2 cup cream. Since I wasn’t sure what they were referring to I looked in their glossary and saw it described “cream” as heavy or whipping cream. So, I purchased heavy whipping cream and used that. I expected it to thicken and become like frosting but it never did. Maybe I did something wrong. I melted the chocolate in a bowl over simmering water in another pan. Adding the cream a little at a time. I allowed it to cool and then whipped it. It still was runny and not fluffy like I thought it would be. Adding it to the cake it was loose but cooled enough to spread it. I am pretty sure it’s the ganache that changed the cake. I did use a simple syrup and then the ganache, ending with the fondant. It said it could last up to 2 weeks but I think that’s if the ganache was perfect and I’m sure mine wasn’t. My husband suggested we eat the cake Tues., March 24th since it is her actual birthday and she’ll be four. The cake will have been sitting in a cool room since Saturday morning, officially 3 days and a few hrs. when we will cut it from the time it was finished. There are just 4 adults and 1 child 4 yrs. old that will eat this if I cut it then. I hate I spent all that money and time for just my immediate family. And, I’ll still need another cake for the Saturday party. And balloons since most of them are laying on the ground now. Can’t believe she got sick and this happened. Like my worst nightmare coming true.

        • BronnieBakes Admin March 24, 2015 at 4:28 pm #

          oh that is frustrating – I completely understand how annoyed you must be! These things always happen when we don’t want them to!!!! But on the positive side, at least its another opportunity to make a cake!!!

          I have these tutorials about ganache/layering/fondant http://bronniebakes.com/2012/05/01/basics/

          Basically I make my ganache to the consistency of toothpaste. When I have filled my cake with an Italian Meringue Buttercream I will cover the cake in ganache and it will set like a nice hard shell. I scrape it to get the right shape and then when my fondant goes on the shape is as perfect as I can get it!!

          How about you make a rainbow cake? Buy a white cake packet mix and use different food colourings to make the layers. Layer with cream for ease and then either leave it like that with a candle on top, or cover with cream around the cake.

          x

          • Sharon March 25, 2015 at 2:40 pm #

            Well, I decided not to wait until Saturday so we did our “family” party tonight. Cut the cake and it looked beautiful inside! Yellow, pink, lavendar, blue and green layers with white chocolate ganache between and around it. Fondant on top of that. It tasted great. Fondant is never a favorite but it didn’t taste too bad since I used powdered sugar to knead it and roll it out on. It appeared to have that rainbow cake look you mentioned but my green was a little more like army green than bright green like I wanted. I will try doing the Italian Buttercream and ganache another time and add fondant. Thanks so much for your help. My layers weren’t equal in height though so they were different heights. I need to work on that but leveling must have been different for each one. Need to learn a better leveling technique too. Maybe you have one on YouTube somewhere. I watched several last night and they helped a lot. Thanks again and I’ll keep in touch. Sharon

          • BronnieBakes Admin March 26, 2015 at 2:37 pm #

            yay – that is great news!

  56. Susan March 26, 2015 at 1:36 pm #

    Hi Bronnie,

    Just a quick question re your chocolate mud cake recipe – I have made the mixture for a lemon version, but the batter seems very thin to me ?? Is this normal or have I done something wrong ??

    Cheers,

    Susan πŸ™‚

    • BronnieBakes Admin March 26, 2015 at 2:22 pm #

      Hi Susan

      Don’t worry – yes it is a VERY runny mixture!!! It will be amazing once it has cooked πŸ™‚

      x

  57. Anshi March 28, 2015 at 2:05 pm #

    Hi I need a quick fix. Its winter here and so quite cold.I covered my cake with milk chocolate ganache(followed 3:1 ratio) and the cake is sitting in room temperature but the ganache on the cake has become too firm.I am not going to cover the cake with fondant but just little decorations with whipped cream. So I want the ganache on the cake to become soft. I have to deliver the cake in next 15 hrs, can you please help me get the ganache on the cake become softer ?

    • BronnieBakes Admin March 28, 2015 at 3:02 pm #

      Hi Anshi

      Dark choco ganache is a ratio of 3:1 and white choc 2:1 and milk choc should be somewhere in between – so maybe for next time add some more cream. You can use a hot knife (ie, leave your knife or palette knife in boiling water for 2 minutes) and put that around your cake and the heat will soften it and then you can add your decorations

      all the best!
      x

  58. Anshi March 31, 2015 at 2:31 am #

    Thank you for your suggestion. What you said was right, next time I need to add a little more cream. Though the ganache was quite firm this time, my client loved it and it did not cause any issue.
    Thanks once again πŸ™‚

  59. Leanne April 2, 2015 at 8:11 am #

    Hi Bronnie
    You’re info is awesome, thank you. I have made a raspberry white choc mudcake. My question is: I baked it Wednesday, was thinking of ganaching it Thursday, will it be ok for Monday? I am working everyday. Or should i freeze it (Saturday night is the only chance I’ll get to ganache)

    Thanks Leanne

    • BronnieBakes Admin April 2, 2015 at 8:19 am #

      Hi Leanne

      It wont matter either way but I’d probably just freeze it and then ganache saturday

      All the best!
      xx

  60. Heather April 12, 2015 at 10:50 pm #

    Hi Bronnie
    I am making a cake in the shape of a hat, it will have two tiers. I have only ever used almond paste and then fondant. This cake will be a Red Velvet Mud Cake on the bottom and a lemon layered Mud Cake on top, I want to do a granche coating first (Not tried before) as a base for the Royal Icing cover. Usually I allow a day or so for the Royal Icing to harden prior to adding decoration but am unsure if this would effect the granche underneath as it will be at least two to three days before the event. As a guide would you be able to tell me how long the ganache would last unrefrigerated and once cut should it be refrigerated? We are heading into winter so the temperature will be cooler but will the granche soften too much and effect the Royal Icing?
    Thank you

    • BronnieBakes Admin April 14, 2015 at 7:46 am #

      HI Heather

      Sounds like an exciting cake to make!!! I love the flavours as well πŸ™‚

      Did you mean to say Royal Icing or fondant? I cover my ganache with fondant not royal icing, so I’m not quite sure about using that.

      Ganache needs to be at the correct ratio – 3:1 dark choc:cream or 2:1 white choc: cream and it will harden properly. Will you be filling your cake with anything? ie will the red velvet have cream cheese layers? if so, then a ganached cake should go in the fridge, but generally speaking, a mud cake with no filling and covered in ganache should last 3-4 weeks and be fine! personally I’ve never left it that long, but I would leave it on the bench in colder climates for 4 days or so and then it would be fine in the fridge for at least a week afterwards (more – it will just depend again on the filling). You could easily freeze portions after the cake has been cut if there is a lot left over.

      Hope that helps!
      x

  61. Heather April 14, 2015 at 6:43 pm #

    Thank you so much Bronnie and yes, I did mean fondant and not royal icing. As my Red Velvet Mud cake will be shallow I had not intended to use a filling but the Lemon Mud Cake I was just going to sandwich it with citrus, coconut ganche. Thanks also for the ganche ratio as I have found my previous experience using ganche it was quite soft out of the refrigerator. I will be cooking my cakes ahead of time and freezing but usually cover and decorate about three days before it’d due and now feeling a lot more confident.

    Really appreciate your help & advice.

    Heather

    • BronnieBakes Admin April 14, 2015 at 8:05 pm #

      Sounds delicious!!!! All the best with the cake!!

      xx

  62. Hayden April 22, 2015 at 6:24 am #

    Hey Bronnie…

    Amazing tips and great to see you replying to everyone who has questions – must be hard work.

    My question for you is…. If I’m wanting to make a wedding cake and have it covered with fondant, what would be the best fillings to use? I’m forever being concerned about creams and buttercreams as I’m not entirely sure if they will perish or not.

    The cakes will be chocolate mud cake and caramel mud cake and I was hoping to fill one with cookies and cream frosting and the other with a salted caramel frosting – it’s obviously just conflicting as Im not to place the fondant cake in the fridge but I want the fillings to be okay.

    What would you recommend? I just don’t want to have the solid cake as I want to break up the denseness of the mud cakes with a great flavour.

    Thank.

    • BronnieBakes Admin April 22, 2015 at 11:57 am #

      Hi Hayden

      Thanks for your kind message πŸ™‚

      Your cakes sound amazing! I would make an Italian Meringue Buttercream filing and add the cookies/cream/salted caramel to that. The reason being that it will last longer than a cream and is tastier than a plain buttercream. Given the egg whites will be cooked you can leave that filling at room temperature for 3 days and in the fridge for up to a week. If I fill my cakes with that kind of filling I will ganache and fill it two days before the event and then fondant it the day before and I’ve had people two weeks later still eating the cake. Seeing you are in Australia, at least the temperature isn’t too warm at the moment so the cake should be fine on the bench. If you do have a sudden heatwave you can always place the cake in front of the air conditioner.

      All the best! and again – sounds like it will be a delicious cake πŸ™‚

  63. Mutia May 2, 2015 at 4:17 pm #

    Hi Bonnie , can I use ganache on red velvet before the fondant …….I normally uses butter cream f

    • BronnieBakes Admin May 3, 2015 at 9:12 pm #

      yes absolutely. I would probably use a white chocolate ganache. Ratio of 2:1 chocolate:cream

  64. Nonnie May 31, 2015 at 11:41 pm #

    Hi Bronnie,

    Love your videos and blog, so helpful!

    I’m planning to make a two tiered jungle cake for my daughter’s third birthday party next Saturday. I’m hoping to put the fondant on and decorate it on Thursday while she is in nursery and my parents can look after my son. A few questions…

    (1) once the fondant is on and the cake decorated, can I just leave it out from Thursday to Saturday? I’m in the UK, so outside temperatures around 18-20C this week, maybe as high as 22 indoors.

    (2) if I don’t have room in my freezer but do in my fridge, would you still recommend the mud cakes, and if so, can I bake them Tuesday afternoon or is this too early? Is it better to put them in the fridge or leave out?

    (3) assuming I bake Tuesday afternoon and fondant etc on Thursday, when do I make the ganache and put it on? Can I make it Tuesday afternoon (before baking) and put it on Tuesday evening? If so, do I just leave it out or put it in the fridge?

    (4) I’m thinking of doing chocolate for the bottom tier and caramel for the smaller top tier. Could you post the link for the caramel recipe? Can’t find it.

    (5) Also, if I want to do two sandwiches of the bigger tier (8 or 9 inches) and two of the top tier (6 or 7 inches) which a filling in between, should I double the quantities in the recipe and bake in two pans, use the quantities you use and split between two pans or use your quantities and use one pan then slice after baking?

    (6) what filling do you recommend for the chocolate and caramel mud cakes, and when should I make this and sandwich them? I’m planning on using a milk chocolate ganache (I think that’s a 2.5 to 1 chocolate to cream ratio) on both.

    (7) how long and at what temperature should I cook a 6, 7, 8 or 9 inch cake, or does it depend on depth too?

    (8) How long do you think prepping, baking, ganache-ing and covering the cakes will take in total? I’m worried I’ve bitten off more than I can chew….

    Thanks in advance for your help!!!!

    • BronnieBakes Admin June 2, 2015 at 10:21 am #

      Hi Nonnie!

      Thanks for your lovely message. To answer your questions….

      1. Yes you can – but if it feels humid, put the cake in front of an air conditioner if possible? otherwise that temperature should be fine for the cake to be left

      2. Baking a cake tuesday should be fine for saturday! Probably leave it in the fridge

      3. I would bake tuesday, carve and ganache wednesday, fondant thursday. You can make the ganache earlier, but I would make it wed morning. You could do it tuesday evening if you wanted to? btu I would probably leave the cake in the tin tuesday night to cool down and ganache wed.

      4. yummy! Sounds great. Here is the caramel cake recipe http://bronniebakes.com/2011/10/09/pink/

      5. Depends on how big you want your layers to be. personally I just bake the one cake and cut it into layers. But I only have one pan for each cake size, so either cut one cake or split the mixture in half and bake a layer in each pan

      6. For the caramel cake – this filling is AMAZING http://bronniebakes.com/2011/03/18/how-to-make-the-most-delicious-cake-filling/ and with the chocolate cake – its up to you. You could just do Italian Meringue buttercream and leave it as is, or add some vanilla, or add some chocolate ganache (this is amazing as well!)

      7. I can’t answer this for you – it depends on how good your oven is!!! My oven is terrible so I bake at 160c and it can take up to 3-4 hours! I always leave my cake for the first 90mins and then I check every 20-30 mins depending on how ‘wobbly’ it is. You can usually tell.

      8. This is hard to answer as well!!!! You can do other things whilst baking the cake, so that wont take too long. Ganaching usually takes the longest – but don’t spend more than an hour! I have videos on torting, filling and ganaching and covering the cake, so make sure you have everything and are ready to go! Covering the cake should take 10mins? make sure you have good quality fondant – like bakels or satin ice. For ganaching – get a set square to help and ganaching will cover a multitude of sins!

      Have fun with it!!!!

      xxxx

  65. Nonnie June 2, 2015 at 1:03 pm #

    Hi Bronnie,

    Thanks so much for your reply! I’ve decided to do both tiers as milk chocolate mud cake to save me some time, I’m planning on doubling the recipe above (switching dark chocolate for milk) and part filling two 8 inch pans and completely filling a 6 inch pan and using the rest for cupcakes. Does this sound about right? If I fill the 6 inch to the top will it overflow when baking or doesn’t it rise much? I’m also going to cheat and fill with some pre-made frosting as I don’t have a mixer so think the Italian buttercream will take up too much time…..

    I should have mentioned that Wednesday is my daughters actual birthday so I’m not going to have much (if any) time to do anything then. If I ganache First thing Thursday morning and put it in the fridge, how soon can I fondant? Also, do I have to leave the fondant before decorating or can I get on with it? All decorations will be pre-made, so hoping this won’t take too long….

    Do you put the cakes in the fridge to cool, or leave on the side overnight once out of the oven?

    Also, what’s the ideal time to leave between making ganache and using it? If I want to ganache Thursday morning can I make it just before and fridge it, or should I make it quickly before bed on Wednesday night?

    Thanks so much for answering my questions – you’re a life saver!

    • BronnieBakes Admin June 3, 2015 at 10:46 am #

      The recipe wont quite translate to milk chocolate – just because the consistency of dark and milk chocolate is very different, but it should still be fine. The cake wont rise too much – I usually fill mine 1-2cm from the top of the pan and have a baking paper collar go higher.

      Once you are happy with your ganached cake you can leave it to harden and then cover with fondant. The time taken for this to happen will vary depending on temperature. If you put it in the fridge then it will be hard within 30mins but you then need it to come back to room temp before putting on the fondant (I’d probably leave it at room temp for another 30mins). As soon as you’ve covered your cake you can add your fondant decorations.

      I leave my cake on the bench overnight to cool in the tin. As soon as the cake comes out of the oven I brush boiling hot water on top to soften any crust and cover in tin foil and then wrap it in a tea towel.

      There is no ideal time for the ganache – once you make it, it will be runny and you just need to wait until it is the consistency of toothpaste. Again, it will depend on the temperature where you are. I would just make it thursday morning and fridge it until you’re happy with the consistency. Better than making it wed and having to reheat it thursday.

      All the best!!

  66. Mikayla Greenway June 7, 2015 at 12:11 pm #

    Hi Bronnie,
    I am completing my first fondant cake this week and your website has been enormously helpful!! I do however have a few question if you don’t mind me ask.

    1) once the cake has been gnashed and you leave it to sit at room temp overnight are you just keeping it out on the bench or should it be in a air tight container?

    2) once your cake is complete what is the best way of storing(out on the bench, airtight container, cake box?). I will have completed the cake on thursday and be eating it on friday.

    3) once cake is cut how should it be stored (fridge or bench) and how long would it last?

    Thanks you very much Mikayla

    • BronnieBakes Admin June 9, 2015 at 7:16 am #

      Hi Mikayla

      Yay – how exciting!!!

      I leave my ganached cakes on the bench or in the fridge if it is super hot. No need for an air tight container – the ganache acts as a shell to protect the cake. Once it has been covered in fondant I leave it on the bench out of a container and if it is really hot I will leave it in front of air conditioning. Once it has been cut it will then go in the fridge or freezer, but I don’t have too many leftovers – I usually give the rest away!

      All the best!

      xx

  67. Breanna July 11, 2015 at 8:00 pm #

    Hi
    Your website has been very helpful. Just wondering if I can stick white icing flowers to ganache. And what shoud use

    • BronnieBakes Admin July 13, 2015 at 8:24 am #

      Hi breanna

      It can be a bit tricky but I find you can do it when the ganache still hasn’t set. Otherwise you can dab a small amount of hot water and that should help

      Thanks

  68. Agnes July 15, 2015 at 6:17 pm #

    Hi

    I want to do a red velvet cake, with ganache and fondant

    How long can i keep red velvet cake in room temp

    Rgds

    • BronnieBakes Admin July 16, 2015 at 11:13 am #

      I wouldn’t leave it out for more than 1-2 days

  69. Hailing August 3, 2015 at 6:54 am #

    Hi there,

    I’m so pleased I found your side! You’re mud cake recipes look lovely. I have decided to bake three different kinds for my sisters wedding cake in two weeks time.

    My question is… once the cake has cooled in the tin, can I remove it from the tin then wrap in clingfilm oBlu I need to bake a few to get the height I need. Thanks xx

    • BronnieBakes Admin August 4, 2015 at 7:53 am #

      Hi πŸ™‚

      Yes – once the cake has cooled overnight i take it out of the tin and wrap it twice in clingfilm. If I need to bake a few to get the height I will bake them separately and freeze them separately.

      All the best!

      x

  70. Nerina August 6, 2015 at 11:46 pm #

    Hi Bronnie. I am making a Harley Davidson cake for my fiance’s birthday.He just loves his Harley!he says that is his wife lol but he is also obsessed with caramel treat.Now i am filling the cake with caramel and covering it with Marshmallow fondant. Can i use canned caramel for a crumb coating before i put the fondant on or does it have to be icing??

    • BronnieBakes Admin August 10, 2015 at 9:25 am #

      oh what a lovely thought! My husband loves his boat more than me, so i understand where you are coming from!!!! πŸ™‚

      That’s an interesting question. Usually before you put fondant in, the undercoat is something that can harden so you can get rid of lumps and bumps. I assume the caramel wont do that??? I always use ganache and you could use a white chocolate ganache under your fondant?

  71. Lia August 9, 2015 at 9:58 am #

    Hi!!

    Your cakes all look so beautiful!!’ I am making the white chocolate mud for my brothers wedding. I am going to make the cake a week in advance. I don’t have much freezer space, so was wondering if I can just wrap it in cling wrap and foil and leave it in an air tight container for a week. Will it be ok if I do this?

    • BronnieBakes Admin August 10, 2015 at 9:23 am #

      ooh that’s a hard one. Although maybe the whole cake will get eaten at the wedding???? Just that if the cake is around for a week after the wedding, then its a couple of weeks old? Could you use a neighbour’s freezer? But otherwise it should be fine – how nice of you to be making his wedding cake. All the best!!!! xx

  72. sarah October 14, 2015 at 6:27 pm #

    Hi there,

    your cakes looks amazing! i was wondering if you have any tips to stack a 2 tier buttercream cake? do you need to place a cake board for the top tier cake and whether wooden dowels or straws should be used to support the cake or is it unnecessary? I’m thinking of making the cake for my son’s birthday this weekend. Thanks in advance.

    • BronnieBakes Admin October 15, 2015 at 5:34 pm #

      Hi Sarah

      thankyou so much for your lovely message πŸ™‚

      I use wooden dowels and yes, I use a cake board for each tier. I have a video here if that helps? https://www.youtube.com/watch?v=0x5nupcCIng

      All the best!!!

      x

  73. szyba kominkowa piotrkow tryb November 3, 2015 at 3:08 am #

    Pretty! This was a really wonderful post. Thank you for providing these details.

  74. Rose January 12, 2016 at 12:05 pm #

    Hi there! Great tutorial. I am windering…. can I add fondant decorations to a ganache finished cake. that is putting the fondant directly on the ganche but not covering the cake in FondantI. I’m thinking of putting some cut outs and letters on the front.
    Rose

    • BronnieBakes Admin January 13, 2016 at 3:10 pm #

      You can – but you will probably need to use a bit of hot water to soften the ganache before adding the decorations… or you would need to add them while the ganache is still wet

      • Rose January 14, 2016 at 12:46 am #

        Thanks!

  75. Roberta MacSween March 8, 2016 at 4:30 am #

    Hello, your website is amazing and very encouraging. I love baking and make a variety of cakes and muffins but I have never made or eaten mud cake . The recipe sounds delicious and I would like to us it for my aunties 80th birthday cake. However, I will have to have the cake made by the Wednesday and travel 200miles with it for a Saturday party.

    My questions are:
    1. I am in uk and I think peole tend to expect a fluffy cake texture. Pleas could you describe the texture of a mud cake.

    2. Also can I flavour it with white chocolate and lemon or lime..would this be a tasty combination and not too sweet

    3. Is this cake suitable for baking ahead and travelling long distance.

    As her interests are gardening. dressmaking and reading I was hoping to make some suitable decorations which could be attached after travelling.

    I would greatly appreciate any comments you may have.

    Many thanks in anticipation

    Roberta

  76. Helen April 8, 2016 at 10:00 pm #

    Hi Bronnie, nice and great pictures of cakes. I live in Lagos Nigeria. The weather is usually hot and humid but during the beginning of the dry season, we have the harmattan which is a dry dusty cold wind that prevents humidity in the atmosphere. Anytime I make sugar flowers during the harmattan, I could keep them for a year in the fridge without any side effects. My refrigerator actually makes my gumpaste dry out and I don’t experience any condensation on the flower decorations. I still have some rose leaves in the refrigerator from early December – stick as dry as when it was made. The refrigerator drys out the surface of my fondant too.

    • BronnieBakes Admin April 10, 2016 at 2:24 pm #

      Hello Helen – lovely to hear from you! Lucky you that you can use your fridge without the condensation on your decorations. All the best with your cake decorating xx

      • Kaza May 1, 2016 at 7:09 pm #

        Hi Bronnie, your cakes look amazing. I have a question regarding cooling of the mud cake. I was advised to cool the mud cake slightly in the tin, then cool on rack for 10 minutes, then wrap in cling wrap and allow to cool to room temperature, then add another layer of cling wrap before placing into the freezer. What do you advise? I don’t want people to be eating a dry cake or a cake that tastes like it has been frozen? Also, I am going to use buttercream to cover my cake but but some fondant decorations so would you still advise to put the cake in the fridge? Thanks Kaza

        • BronnieBakes Admin May 3, 2016 at 2:19 pm #

          Hi Kaza

          That method may be fine – but what I do with mud cakes is once I take them out of the oven I brush the top with boiling water and cover with foil and a tea towel and leave overnight until cool. Then I wrap it twice in glad wrap and freeze.

          For your cake, I’d advise that you have all your fondant decorations done in advance and then I would ice and decorate and leave out at room temperature. I wouldn’t put it back in the fridge

          All the best!!

          xx

          • Kaza May 3, 2016 at 7:35 pm #

            Hi Bronnie,

            Thank you for your advice.

            Thanks

            Kaza

  77. Jill June 21, 2016 at 2:09 am #

    Hi bronnie

    I have made bday cake for niece last week it was fabulous as it was sort out if my comfort zone gone into bit further making this cake.
    Now family friend had ask me to make her one for her little boy this Saturday
    Just wondering I’m making simple plain sponge cake two layers with filling in the middle and buttercream all over and plus decorations
    Just wondering if I make the sponge cake would it be ok by Saturday
    Could do the decorations the day before
    And if I make the buttercream ready for decorations would it be ok in the fridge for few days before Saturday
    Just want to planned early
    Thanks
    Xx
    H

    • BronnieBakes Admin June 21, 2016 at 12:46 pm #

      Hi Jill

      Sounds great!! To be honest, I don’t really use sponge cakes for my cakes so I can’t comment for sure, but I think they need to be baked as close to the event as possible. I would probably bake it friday morning and ice it that afternoon and add the decorations saturday. Otherwise I’d make a mud cake which you can decorate in advance

  78. Mae Cardenas September 26, 2016 at 2:42 am #

    Hi, Im going to make a frozen themed fondant on my niece’s birthday and Im worrying on how to store the cake afterwards. Will it be good If I will boxed it and leave it in room temp overnyt before the day of the party??

    • BronnieBakes Admin September 26, 2016 at 8:57 am #

      Hi Mae – yes that is exactly what I do! If it is really hot where you live then I would have the air conditioner on, but otherwise room temp is fine!

  79. renzie May 12, 2017 at 1:58 pm #

    hi can i cover a choffon or sponge cake with fondant? badly need an answer as my friend wants a sponge cake but covered with fondant,,,,,,

    • BronnieBakes Admin May 16, 2017 at 9:43 am #

      Yes you can but you’d need to put some ganache around the cake beforehand to give it a firm shell to then cover

  80. louise spencer May 15, 2017 at 6:51 pm #

    hi

    i made a two tier fondant cake for a wedding which was perfectly fine on the thursday when i finished it was transfered to the venue on the saturday by someone else an left in a small hot kitchen were they were cooking when i got their a couple of hours later the bottom layer had collapsed wojld this happen this quick with the heat or is it somthin id done

    • BronnieBakes Admin May 16, 2017 at 9:42 am #

      Yep the heat would not have helped! Did you have wooden dowels in the bottom tier to hold the second tier on top?

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