Originally Posted by cindycakes2
I usually start baking on Thursdays for a Saturday wedding, wanting the cake to be as fresh as possible. However, due to 2 of my own sons graduating, and a big wedding on the same weekend, I need to make 4 different cakes, one of which is a wedding cake. How far in advance can I bake the cakes and still be "fresh tasting"? Or should I try to freeze cakes ahead of time and if so, what is the process for this as I have never frozen cakes? Thanks in advance for any help!
OMG- 2 large cakes in one weekend, I give you credit. I would recommend baking and freezing your cakes just to make it easier for you.
Here's what I do...
1) Bake my cakes.
2) After my cakes have completely cooled, if I need to I then level them with my knife leveler, then wrap them in saran wrap (or glad press n' seal)
3) I then wrap my saran wrapped cakes up in freezer paper, mark on them what the cake flavour is and also the date the were frozen.
4) Place on flat surface in the freezer.
5) About an hour before you need to decorate pull the cakes out of the freezer to defrost on the counter. Leave the cakes wrapped as they defrost so that the moisture stays in them, otherwise you will have dried out tasting cake.
(Learned that tip frome experience)
Hope this helps!