Originally Posted by abbey
Maybe I missed it but did someone answer the question about those of you who bake early in the week where your cake is until you are ready to decorate? In the fridge? freezer? or on the counter?
Heehee, it is in there somwhere, haha!
For me, if I bake any earlier than the Wednesday night for a Saturday, it is in the freezer. I don't refrigerate cakes unless I have to and then only a day ahead. Refrigerating some cakes actually dries them out, a butter cake is a good example. Sponge cakes do not have as long a shelf life and I don't find that they freeze well. Otherwise, from the Wednesday night or the Thursday, to the time I ice it, it is at a room temperature of about 70F, wrapped in plastic wrap, and foil and then bagged, on the counter. The only time I bake earlier than Thursday for a Saturday cake, is for a wedding cake. For regular cakes, Thursday is my standard.
I know others bake earlier and keep the cake on the counter or refrigerator, but I don't. Mainly, I think, because I am concerned about how old the cake is before it is actually eaten. Bear in mind, most of my cakes are from scratch too.