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How far in advance can you bake & decorate? - Page 4

post #46 of 62
Thanks everyone for your expert advice, of course I'm going to do up one layer for practice and see how it goes from there, like how long it will take to decorate, etc. Thanks again!
post #47 of 62
I haven't had to freeze any cakes yet...
But I would love to try it....it would really cut down on the rush the week you needed it...
WIll give it a try one day I'm sure.
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post #48 of 62
JennT-

One question of yours that hasn't been completely addressed is your difficulty in torting your cake. Cakes are far firmer when they are completely or partially frozen, so try torting then, not after they have completely thawed.
I don't know why your cake would be drier after freezing, though. Mine always seem moister, if that's possible, and that's just with a double layer of plastic wrap.
Ali
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post #49 of 62
Thank you, alimonkey. I've considered torting when partially frozen, but wasn't sure about it. Now I'll try it! It made sense to me that if it was partially frozen that the cake would produce less crumbs from cutting...but I didn't have time to make another (on the last cake I did) if I somehow destroyed it while torting...lol. But I have one for this Saturday that I'm going to go ahead & bake tomorrow & freeze. So I'll have enough time to bake another if I end up with it in pieces!!! lol. As for the dryness issue, don't know what caused it myself...maybe just the kind of cake it was or something. But for this other cake, I'll be using a pound cake, so I think it'll be fine.

Thanks so much for the info!

Jenn
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post #50 of 62

This is all great advice thank you! One question, after I ice a three tiered cake in an all shortening icing should I leave it out in a cool place or refrigerate. I am worried about it sweating when it comes out of the fridge or cracking the fridge. Thoughts? 

post #51 of 62
Quote:
Originally Posted by staceycakes22 View Post

This is all great advice thank you! One question, after I ice a three tiered cake in an all shortening icing should I leave it out in a cool place or refrigerate. I am worried about it sweating when it comes out of the fridge or cracking the fridge. Thoughts? 


It's fine at room temp as long as you aren't using perishable fillings.

post #52 of 62

I filled the cakes with a sour cream chocolate filling. I iced the tiered cakes last night, they are in the fridge. I was planning on adding the fondant pieces tonight. Will fondant stripes and a fondant plaque be ok in the fridge over night? The cake is being picked up tomorrow at 11:00 and the party will be at 5:00. Should the cake be in the fridge during the 11-5 or can it sit out? They are taking it to a country club so they do have a big fridge. Any suggestions would be very appreciated! I am so nervous!!! 

post #53 of 62
Quote:
Originally Posted by JennT View Post

As for the dryness issue, don't know what caused it myself...maybe just the kind of cake it was or something. But for this other cake, I'll be using a pound cake, so I think it'll be fine.
 

What I have been doing (which has been working for me) is I bake my cakes by Tuesday or Wednesday cool, then freeze by wrapping in plastic wrap really good and then in a freezer bag.  If the cake is too big for the bag I wrap a few more times in plastic wrap (no more than 2 days in the freezer). Thursday, I will torte while the cakes are defrosting (I let them sit for 30 min to 1 hr before I torte). Once that's done I then put the simple syrup on right after. Then fill, then crumb coat.  I let it rest/settle in the fridge, if longer than an hour wrap in plastic wrap (this depends on my day....I have a 6 month old so my days change quickly lol) Thursday night or Friday I cover in fondant and decorate. Saturday I try to keep free for last minute things or just extra time if something happens.  I haven't had a problem with the moistness or freshness with my cake especially when adding the simple syrup after taking the cake out of the freezer. But I do find they are more crumbly when I torte them this way, but I find it way easier!

 

HTH

post #54 of 62
Hi I am a newbie and started making cakes when I was diagnosed with coeliacs. I have done many family cakes but now others want them. So I'm so glad this post was put up as I also have ME/cfs and fibromyalgia and have to pace myself. This post has made me realise I can do more by being organised and use my time wisely. I didn't realise you could freeze buttercream and cakes could be made 2 days before. I usually make cake and decorate the day before and then I'm ill for days. So thank you for this great post and question icon_smile.gif
post #55 of 62

Hi Everyone, I'm really sorry if this answer should be obvious from the previous threads, but I have recently caught the baking bug and so just want to make certain I don't screw this up!

 

I have been tasked with making the family father's day cake (for my dad, uncles and grandfather) for Sunday.  I work full time and am busy tomorrow evening, and then have no time Friday night or Saturday when I am delivering it.

 

So my plan was to make a chocolate madeira cake sandwiched and covered with chocolate ganache before adding fondant and other decorations (it will hopefully wind up being a golfing cake!).

 

So my question is, can I make and ganache the cake tonight and then fondant it tomorrow and add the final decorations on thursday?

 

Will it still be ok by Sunday? And what's the best way to store it as I go along?

 

 

Thank you all so much for any help - LOVE this website for forums!

 

xx

post #56 of 62
PLEASE HELP!!!

I have a cake order due sunday for a baptism. But I hav3 a family reunion to attend on sat afternoon. Now I dont know how to store or when to decorate my cake so I could attend my family event and have a great tasting cake.

Its 3 individual cakes 10" 8" 6" all 3 are chocolate with chocolate mousse filling. The covering and decorations are all fondant. So with mousse filling and fondant covering when do I finish the cake??? Is there anyway I could have my sat free??

Please help maybe I should start today??
post #57 of 62

Hey,

 

So I am still relatively new at this, so I don't know how a mousse filling will affect things, I have only done buttercream ones so far, which is awesome cos you can make the buttercream ahead of time and freeze it in an airtight container, and then I just get it out the freezer the day I need it and a few hours later its ready, give it a quick whip and its ready to go!

 

But anyways back to your cake! Panic not!  Sunday is only 3 days away so if you made the cake today, the fondant will effectively seal it, meaning that whilst it stays uncut, it can't really go stale (I'd keep it in an airtight container though!), and will definitely be fine on Sunday.  If you're worried about it, you could just make all the decorations today and store them in an airtight container and they'll be fine, then make the cake tomorrow.  I usually like to split up my cake baking and decorating because it's usually quite a lot to do in one day anyways, unless it's simple!  I'm making cupcakes for a wedding next Saturday (so over a week away) but the bride needs them by Thursday to take to the venue, so I have to have them finished by wednesday evening, so they'll be baked 3 days ahead of when they'll be eaten and I'm starting some decorations this evening.

 

If you're worried about the mousse filling (like I say I don't know about this - need the help of other cakecentralers!), then you could make all the decorations today & tomorrow and even bake the cake today then freeze it if you like or just wrap in a couple of layers of cling film, then put in an airtight container, until you're ready then worst case, on saturday, all you'd have to do is make the mousse filling, cover and attach the decorations. 

 

But I honestly think if you have it completed tomorrow, it'll be fine on Sunday.

 

Hope that helps!

post #58 of 62
I would like your recipe.......r.raine225@gmail.com
post #59 of 62
Thank you for your advice. I made the mousse already and that I know I could store for a few days. But its putting the fondant on the mousse and putting it in the refrigerator that is making me uneasy because fondant sweats and gets hard.

But making the decorations Ahead and storing them is a great tip never done that. I always rushed and did decorating after the he cake was already done. Ill work on the decorations tomorrow. Thank you.
post #60 of 62
Quote:
Originally Posted by lrogers View Post

I would like your recipe.......r.raine225@gmail.com

Im not sure if your asking for the mousse recipe but here it is if anyone is interested.

http://www.thatskinnychickcanbake.com/2012/02/triple-chocolate-mousse-cake-chocolate-love-blog-hop.html
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