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Haw far ahead to bake?

post #1 of 10
4/13/05 at 7:30pm
Thread Starter 
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! icon_smile.gif
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post #2 of 10
4/14/05 at 7:52am
Quote:
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! icon_smile.gif


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!
m0use
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #3 of 10
4/18/05 at 12:00pm
mOuse, you let the cakes cool completely, do you then put anything on them before you wrap them, like a thin layer of icing or the sugar and water thing so many talk about here......I usually make my cakes the day of or the evening before but I'm having a super busy week and want to freeze a few cakes ahead of time. If I just let them cool completely and then wrap them up good, will they stay moist? Thanks for the help.
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post #4 of 10
4/18/05 at 12:07pm
I only use simple syrup when I bake and decorate on the same day. Otherwise if I am freezing them and then decorating them a little later, I do not use simple syrup.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #5 of 10
4/20/05 at 2:41pm
What is simple syrup?
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post #6 of 10
4/21/05 at 5:25am
Quote:
Originally Posted by briggs2

What is simple syrup?


It's one part sugar to one part water, bring to boil in a small saucepan, add 1 tsp of flavoring- like vanilla. Stir mixture while boiling for a couple of minutes to evaporate some of the water and then allow to cool before using on cakes. I just made some the other day with vanilla in it, it smell sooo good, so I tasted a little bit of it and it tasted soooo good.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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post #7 of 10
4/21/05 at 5:48am
I try not to bake too far a head of time and have never froze a cake. I may put it in the fridge but that is about it. If I am worried about moisture I will sometimes wrap the cake while it is still warm or hot. The wrap keeps the mositure in the cake. The top of the cake will be a little sticky but I usually level it off anyway. the cake is really moist that way. I have a thing about frosting being made the same day. For me, if you make it ahead of time you have to mix it again anyway before you use it to get rid of parts of the frosting that have settled or developed pockets. So I never make frosting till I am ready for it.
Becky D
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www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #8 of 10
4/21/05 at 6:15am
Quote:
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! icon_smile.gif



Sounds like you're going to be busy! I never use to freeze cakes but now it's a necessity. Right now I am baking cakes that I don't need until 5/7. Once I bake the cake and it has cooled completely, I wrap it in foil and then put each one in a ziploc bag and in the freezer it goes. It is just as fresh as can be when I need it! I let it thaw on the counter while it is still in the ziploc. Since the cakes are wrapped in foil I can re-use the zipper bags over and over. Also...the extra large Hefty Zipper bags (in the pink box) hold an 11 x 15" cake perfectly!! icon_biggrin.gif
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #9 of 10
4/21/05 at 10:56am
Thread Starter 
Thank You everyone for the advice....I am trying a sample cake next week using the freezing method. Mouse...What do you do, exactly, with the simple syrup? Sounds easy to make, but I am unsure what you would use it for.
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post #10 of 10
4/22/05 at 10:01am
You would use it if your cake is dried out feeling, or like in my case I baked a cake, and since it was pretty level I did not cut it level. But I did have hard edges from the baking, so I put some simple syrup on the top and edges of the cake and the cake softened right up.
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
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