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How long does cake stay fresh

post #1 of 5
Thread Starter 
I need to make a cake for this sunday feb 7th. How soon can I get started? Is friday too early? or do i have to wait till saturday night?
post #2 of 5
Friday will be fine, I would bake the cakes, and when cool, fill, stack and crumb coat. That will keep the cake moist.
Also it allows time for the cake to settle, and then I would decorate the cake on Saturday. Alot less stress when you can do it this way.
post #3 of 5
I always figure I have 3 days. The cake should be eaten by late the 3rd day (that's just my rule). You have plenty of time.
"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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"Life is a river always flowing. Do not hold onto things. Work hard." Siddhārtha Gautama
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post #4 of 5
I made myself a birthday cake, epicurious double chocolate cake with SMBC filling/frosting and MFF on 1-26-10. My mom still had the leftover hunk in the fridge when I stopped by last Tuesday and had a piece straight from the fridge. So moist and dense. Yummers.
post #5 of 5
I did a little experiment this week. I baked a cake and fully iced it in buttercream on Monday afternoon. I've been eating it all week to see a texture and moistness change. It is still as moist as Monday! I left the cake out of the fridge all week. I'd say a good 3 days would work.
Everything I see in the world, I think of what cake pan it's shaped like!
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Everything I see in the world, I think of what cake pan it's shaped like!
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