My First wedding Cake. HELP!!!!!

[ngrant]

ok So I have to make a wedding cake for Saterday. I have baked the cakes today, but my question is. Sould I bake 2 of each cake and stack those with butter cream.
Or just use one cake devided in 2 and stack that. please help...

[2sdae]

What size pans are you using? 2 inch or more?
Wedding cakes are usually torted and or layered.
I use 3 inch pans and tort as well as bake 2 layers, 4 inch pans I bake 1 layer full 4 inches tall cut in half.
Hope this helps...and if you need more help...we're here!

[ngrant]

the pan that I used was a 2 inch pan. So you make each cake 4 inch tall.
So I sould bake one more of each. Then I will just put icing in between the layers.
Thank 2sdae that doe help.
My pan is to bake everything Today. Buttercream Tomorow and Fondant on Friday. Deliver the cake on Saterday morning.

[2sdae]

Glad it helped, industry standards are 4 inch tall layers for wedding cakes...so very baker I have been to has told me. Tons of other decorators too. So this is what I have done, some the brides expected the same 4 inch layers per cake size and others had no clue!

[ngrant]

2sdae I also Had another question that I just thought of.
How long does the cake stay good for after you have it covered?
Can you Freeze the cake?
Should you put it in the Refridgerator?

[2sdae]

I let mt cakes cool in the pans till they can be handled then I use press-n-seal wrap to warp them firmly. Then I freeze over night and then thaw and tort and fill and crumb coat. Either that day or next I fondant. Should be fine for the wedding on sat as long as you keep covered and all. I put mu crumb coated cakes if not doing fondant that day in a cake keeper to help hold in moisture but not sealed so it doesnt get all soft.
Then I pop into fridge for a few minutes to firm up before I fondant. Cool but not ice cold or frozen.