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Dumb question? How to keep cake fresh?

post #1 of 11
Thread Starter 
I was wondering how everyone keeps their cakes fresh before an event? Unless I bake it the day of, I worry about covering it up or putting it in something to keep it fresh. This may be a dumb question, but I was just wondering because they don't make cake boxes for bigger cakes!
post #2 of 11
Sometimes I do a crumb coat. That helps seal the cake. I guess it would depend on how far ahead you would bake.
Great question. Will look forward to other replies.
post #3 of 11
This is a great question.... I have always wondered about that myself..... I usually just kill myself the night before the event by staying up because I have waited until the very last minute to start decorating.

I, too, am looking forward to the replies.
Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.
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Friends are quiet angels who lift us to our feet when our wings have trouble remembering how to fly.
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post #4 of 11
I also normally bake the night before, but I would think that adding a simple syrup to your cake, like squeezing it on top (letting it soak in) before frosting it, would keep it a bit on the moist side. Therefore, maybe allowing you an extra day or two ahead of time to bake it.

I've also seen on other tv shows, specifically, Ace of Cakes, where it seems that he bakes a cake a bit ahead of time, but then covers in fondant immediately. I'm wondering if this also helps seal in some moisture, keeping the cake from drying out. I've also noticed on the show that he does not keep them refrigerated, but on a shelf. Maybe his shop is kept at a nice enough temp, to not require refrigeration... which I would also think would dry out a cake quicker... no?

Again, these are just my assumptions, nothing tried and true. Just trying to use logical sense.
Yummy, Yummy, Yummy... I've got cake in my tummy!
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Yummy, Yummy, Yummy... I've got cake in my tummy!
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post #5 of 11
I'm not a hugely frequent baker (still honing my decorating skills!), but on the occasions when I do cakes, if the cake is for Saturday I will bake them on the Thursday and when they are cooled, wrap in clingfilm and put them in the fridge overnight, then ice and decorate on the Friday. My cakes are always really moist as the clingfim seals in the moisture and keeping them chilled helps keep them fresh.
post #6 of 11
I have another job, so when I make a cake I do everything separate, and it's just as fresh.

I freeze the cakes and buttercream, and make the fondant the night before.

I take out the cakes and buttercream and leave the cakes on the counter and the buttercream in the fridge. I also use a simple syrup when I'm torting the cakes.
post #7 of 11
Thread Starter 
I've never used a syrup, sounds like a really good idea! Can you tell how to make it? Thanks for all your replies!
post #8 of 11
I do the same as kelly75 does. If my cake is due on Sunday I'll bake Thursday night and double wrap it in plastic wrap and refrigerate. Earlier on Thursday I'll make my fillings and frosting and on Friday I'll star frosting and putting my cake together. On Saturday I'll decorate, place back in the frig until delivery on Suday. My clients always tell me how fresh and moist my cakes are.
Jacqui
post #9 of 11
deebird, a simple syrup is equal parts sugar and water, heat till all the sugar is melted, (do not let it come to a boil.) cool and place in squeeze bottle. Simple and easy.
Yummy, Yummy, Yummy... I've got cake in my tummy!
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Yummy, Yummy, Yummy... I've got cake in my tummy!
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post #10 of 11
I always bake 2 days ahead.

I learned this from someone else here (don't remember who lol) - I overfill my pans just a little, that way, immediately after they come out, I cut off the top, leveling it right with the top of the pan. Then flip onto saran wrap and wrap twice. Yes, I do this piping hot. However, you MUST get all of that top "skin/crust" off or else it WILL get gummy (had this happen before), hence the overfilling. Just make cake balls with the rest.

I leave the cake on the counter. Let cool, wrapped on a wire rack then when cool, move it off the rack. I even freeze if I'm terribly desperate (although I don't like to). I took a cake out of my freezer on Saturday morning that I baked Thurs (wanted to hide it from DH since it was for our anniversary...it didn't stay hidden long lol)....left it on the counter and started decorating Sunday evening. It was still moist yesterday (the day) and today when I munched on some more of it. Incredibly moist! icon_smile.gif

Also, icing and covering with fondant helps lock in the moisture. Don't refrigerate fondant cakes. Not good for them (I forget why). I leave mine at room temp (in the summer I keep the a/c on) without a problem. And I use an all butter BC.
post #11 of 11
I found, quite by accident, that if I wrap the cooled cake and put it in the fridge at least over nite, my 'dry' issues are no longer an issue. I bake my cakes a few days ahead, let them cool, level them and then wrap in at least 2 layers of plastic wrap. Something about the chilling causes any moisture that would normally escape to condense back into the cake. My cakes come out moist and dense and sooooo much easier to work with!! thumbs_up.gif My husbands boss is a 'papered chef' (Melvira- loved your joke! icon_lol.gif ) and he told me that he has never had a chocolate cake as moist as the one I made last week. He liked it so much that he is commissioning me to make mini wedding cakes for his bistro! icon_surprised.gif WOW! I've seen other posts on here that talk about wrapping and chilling your cakes......try a practice one and test it out!
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