dinner on saturday. i'm wondering if i made the cake thursday, cooled it and wrapped it well in cling, if it would still taste fresh by saturday night? i can whip up the frosting saturday, but would rather make the cake ahead, and friday is out. any advice would be welcome!
question about making a cake in advance - i'm to bring a double layer frosted chocolate cake to
- Thread starter wildwoods
- Start date
gayle-mo
Well-known member
You can do that....
I'd probably freeze the layers then defrost it and put it together on Saturday morning.
If you have a 'cake keeper' type thing you could probably go ahead and make it up on Thurs night and keep it in fridge, too. I've kept frosted layer cakes several days in the fridge. I've also made the layers and frozen them then frosted on the serving day.
Either would probably fine. Just make sure your frosting seals the whole cake well if you make it up ahead of time.
I'd probably freeze the layers then defrost it and put it together on Saturday morning.
If you have a 'cake keeper' type thing you could probably go ahead and make it up on Thurs night and keep it in fridge, too. I've kept frosted layer cakes several days in the fridge. I've also made the layers and frozen them then frosted on the serving day.
Either would probably fine. Just make sure your frosting seals the whole cake well if you make it up ahead of time.
I agree with Gayle. Freezing the layers would be best - I wouldn't leave them on the counter for
2 days. Overnight would be okay, but I wouldn't take a chance on more than 24 hours. If you're going to refrigerate the cake, make sure it's frosted. An unfrosted cake will dry out in the refrigerator when left too long.
2 days. Overnight would be okay, but I wouldn't take a chance on more than 24 hours. If you're going to refrigerate the cake, make sure it's frosted. An unfrosted cake will dry out in the refrigerator when left too long.
I've frozen many frosted cakes. Depends on frosting though. Whipping cream and buttercream
and also crean cheese frostings freese very well. I defrost completely frosted cakes uncovered (so moisture wont settle on frosting). I cover (or place in tupperware container) unfrosted cakes so they wont dry out.
and also crean cheese frostings freese very well. I defrost completely frosted cakes uncovered (so moisture wont settle on frosting). I cover (or place in tupperware container) unfrosted cakes so they wont dry out.
richard-in-cincy
Well-known member
Mr. Texture adds his $.02 worth
I would bake the cakes, cool them thoroughly on racks, place them in airtight containers and/or wrap them, and leave that at room temp until Saturday. Freezing or refrigerating changes the texture in ways I don't like. And for that small amount of time between baking and icing and serving, they will be just fine. I've done this numerous times. Daughter's wedding cake (carrot) was baked 5 days before the wedding and not refrigerated. Never saw a cake consumed by a mad swarm of people so fast. Not a crumb left.
Also, my grandmother, when she was preparing for big holiday meals, needed to bake cakes and get them out of the way because of all the other work for the dinner. She would typically bake the cakes, and ice them, 2-3 days before dinners and store them in a cool room, not the refrigerator. The icing seals the cake and it's just fine. She was eulogized at her funeral by everyone remembering her amazing cakes.
I would bake the cakes, cool them thoroughly on racks, place them in airtight containers and/or wrap them, and leave that at room temp until Saturday. Freezing or refrigerating changes the texture in ways I don't like. And for that small amount of time between baking and icing and serving, they will be just fine. I've done this numerous times. Daughter's wedding cake (carrot) was baked 5 days before the wedding and not refrigerated. Never saw a cake consumed by a mad swarm of people so fast. Not a crumb left.
Also, my grandmother, when she was preparing for big holiday meals, needed to bake cakes and get them out of the way because of all the other work for the dinner. She would typically bake the cakes, and ice them, 2-3 days before dinners and store them in a cool room, not the refrigerator. The icing seals the cake and it's just fine. She was eulogized at her funeral by everyone remembering her amazing cakes.
vicki-in-tucson
Well-known member
I think letting cakes sit for a day or so--properly wrapped or iced, naturally--improves them.
Especially if the cake has icing on it. The flavors and texture blend, and the icing becomes part of the cake rather than just something spread onto it.
Especially if the cake has icing on it. The flavors and texture blend, and the icing becomes part of the cake rather than just something spread onto it.
meryl, i'm making a sour cream cake, the 'old fashioned' one i keep going on about...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53660
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53660
hmmm...can't really keep it frozen as we're travelling by car and boat....so would it be best to
make the cake and frost it, cover in cling (why don't i own a cake thingy?) and hope to heck we get it there in one piece...or wrap the layers separately and frost on saturday?
make the cake and frost it, cover in cling (why don't i own a cake thingy?) and hope to heck we get it there in one piece...or wrap the layers separately and frost on saturday?
If it's a very moist cake, you could probably get away with wrapping the unfrosted layers
and keeping them for 2 days. I've never kept anything out for more than 24 hours, so I can't speak from experience, but I think you're safer doing it this way, as far as holding the whole thing together, as opposed to carrying the fully assembled cake around for 2 days. Also, for extra protection, I would first wrap in cling, then in heavy duty foil.
and keeping them for 2 days. I've never kept anything out for more than 24 hours, so I can't speak from experience, but I think you're safer doing it this way, as far as holding the whole thing together, as opposed to carrying the fully assembled cake around for 2 days. Also, for extra protection, I would first wrap in cling, then in heavy duty foil.