I am making a cake covered in fondant and some cake balls for a Valentines tea! The tea is this Saturday at 1. I was wondering if I made it today if the cake would still be moist and good on Saturday? I have never made cake balls so I have no clue how long they stay moist but I am thinking the cake should be moist with the fondant on top!
thanks

Typically make my cakes 5 days before decorating and have never had a problem with moisture. After baking I wrap in plastic wrap and then in foil. I place them in the freezer to lock in the moisture. Taste just like the day I baked them. I have frozen cupcakes before the same way and used them 1 month later and they were also great!. Cake balls would also be ok if made a few days in advance because the binder (BC, ganache, etc.) would keep them moist. HTH!

Thanks! I guess I will get to making everything because I hate waiting till the last minute because with my luck something always goes wrong! I am snowed in today anyways why not make the most of it! LOL

I had made the mistake when I first started doing cakes of making them the day or two before they were due. I had a cake fail the night before and ended up getting no sleep to correct the problem and the cake was still not what I wanted in the end. That is one thing I have learned from CC is start early! good luck!

Out of curiosity how soon in advance do you normally do your cakes? Yeah and something always happens like today my water is frozen so I have not been able to work on it and it has to be done tonight because my Mom will be taking it with her at 4 in the morning! Great thing I got most of it done yesterday!

Usually 5 days in advance I bake them and wrap and freeze. I will make the BC and decorations in advance as well (especially gum paste & fondant). I usually decorate the day before it is due starting that morning just incase of a cake fail.