A few birthday cake questions

[WinkyisbackontheButterBeer]

I know that some of you are amazing cake decorators/ makers so wondered if I could pick your brains.
I want to make dd's first birthday cake. I have some experience from doing basic Christmas cakes but have never tried to decorate a sponge.
I have the basic idea e.g crumb coating etc

But wondered
How far in advance can I make the fondant topper?
How far in advance should I make the cakes?
Should I cut off the edges of the cakes before decorating?

Also, does anyone have a fool proof recip that I could try?

[ProfessorSillyStuff]

Hiya,
You can make the topper as long in advance as you like. If it is thick pieces of fondant you should make it 1 week in advance or it won't be dry enough.
You can make the cakes as much in advance as you like, just freeze them. It's easier to cut cake when it's frozen anyway. Just make sure they are fully defrosted and brought to room temperature before filling and decorating or the cake may "sweat", meaning that condensation collects on the outside of the fondant.
You should trim the tops of the cakes so they are flat. If the sides will be covered with buttercream and fondant then I would leave them untrimmed, the cake will be easier to decorate, hold together well and cut neatly when served that way, though some may say to trim them.
HTH i will try to answer any other questions you may have

[ProfessorSillyStuff]

Oh and a recipe, sorry! Here's what I do for victoria sponge, makes 2x8" round cakes or 12 muffins. I'm using a stand mixer:

3x large eggs
Sugar
Self raising flour
Butter
Vegetable or sunflower oil
Milk
Raising agent such as baking powder, bi-carb or cream of tartar
Vanilla essence

Weigh the eggs. Whatever they come to, that's how much butter, sugar and flour you will need. For example,

3 large eggs weigh 200g
So...200g flour
200g sugar
200g butter

I beat the butter and sugar together first 'til they're soft, light and creamy. Add the vanilla essence. Then add the eggs. Beat 'til smooth. Add the flour, a pinch of raising agent, a dash of milk and a dash of oil and beat again. It should be thick and frothy like angel delight now. If it's runny beat it for longer. Stop the mixer and scrape the inside of the bowl to make sure it's all incorporated thoroughly and then beat it again.
Put it in the tins and spread it out flat. Bake at 180C for 20-30 minutes. Turn it around half way through! You can tell if it needs longer in the oven by putting your ear near the cake - if it's making a fizzy, bubbly noise, try giving it five more minutes. Turn it out onto a wire cooling rack.

[WinkyisbackontheButterBeer]

Professor Thank you so much. That's brilliant.
I know what I'm doing this weekend! Now I just need to decide between a unicorn and nutbrown hare. Hmmmm

[maamalady]

Pinterest has some really good ideas for cake toppers, and tutorials for some too. When I was making DD1's in June (for her early July birthday) I found some brilliant unicorn cake ideas on there, though I did dinosaurs in the end.

For DD2's first birthday I did a farm one, again inspired by Pinterest. My ambitions do outstrip my abilities, but it is fun!