u/ZebraShot3692

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.

Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.

My main question is what the timeline should look like when preparing these cakes?

The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?

My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.

I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!

I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.

Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.