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How long can you leave a cake in the refrigerator?

post #1 of 25
Thread Starter 
Hello,
I have 2 cakes due this weekend but have to go out of town thursday and friday so I will need to do most everything ahead of time. I would rather not freeze the cakes if I don't have to. How long will they last in the refrigerator? The cakes are due on saturday. I figure if I have to back them today they would only be frozen for a couple of days because I start my cakes a few days before they are due. Tips are appreciated! thanks! icon_biggrin.gif
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post #2 of 25
I know that some will disagree with me, but I never put my cakes in the fridge. I find that it draws out the moisture and makes them dry. Just my experience....
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post #3 of 25
Quote:
Originally Posted by cakegirl1973

I know that some will disagree with me, but I never put my cakes in the fridge. I find that it draws out the moisture and makes them dry. Just my experience....



I don't know many who would disagree. It's a scientific fact (and somewhere someone has posted a link to it) that the fridge will dry out a cake. It's much better to freeze or leave on the counter. Freezing stops the "going stale" process, refrigeration speeds it up. If you're worried about it thawing out in time to decorate, cakes only take 30-60 mins (depending on size and thickness) to thaw to an appropriate temperature to decorate.
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post #4 of 25
I know that I am just a newbie and have been doing cakes for about a year now but in my research on how to freeze cakes (I am a full time teacher who does not have the time to make/decorate in 1 or 2 days) I found an article where professional bakers did taste tests over fresh vs. frozen and the frozen cakes were deemed better. Wish I had that link now....

I freeze and they are alwaysalwaysalways rave reviews on how moist my cakes are. I usually make 1-2 weeks ahead and then thaw in the wrapper. Just my 2 bits......
post #5 of 25
I freeze my cakes then let them thaw slowly in the fridge (after being covered with buttercream.) It doesn't dry them out. The buttercream is solid (I use real butter) and it keeps the moisture in. I don't keep them in the refrigerator more than a day or two at the most. If I have a lot of fondant decor on it and it must stay in the refrigerator I will put in a box and wrap in clear plastic wrap to keep the moisture out. I honestly have not ever had a problem with dry cakes in the refrigerator--even the cut ones--as long as they are wrapped properly. I do find that cold cake seems drier but when let come to room temp they are pretty moist--as long as they start out that way!

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post #6 of 25
I worked at a store bakery many yrs ago. I will say that all of the cakes came pre-made and frozen from the bakery warehouse. Once decorated in buttercream they are put in the refrigerated case with a sell by date of three days. The reason was the cake was fresh for 5 days, so purchased date and two days to enjoy at home. As a home baker I like to bake and freeze my crumb coated cakes and I have never refrigerated.
post #7 of 25
I once worked in a bakery, all cakes came in frozen, we decorated them,(i almost got fired because my boss told me i couldn't decorate "their" way) anyway, after we decorated, back into the freezer they went, uncovered. I didn't know if it was the cakes that always tasted like nastiness, or the cakes being frozen 2 times that made them taste horrible.
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post #8 of 25
Quote:
Originally Posted by Bettyviolet101

Hello,
I have 2 cakes due this weekend but have to go out of town thursday and friday so I will need to do most everything ahead of time. I would rather not freeze the cakes if I don't have to. How long will they last in the refrigerator? The cakes are due on saturday. I figure if I have to back them today they would only be frozen for a couple of days because I start my cakes a few days before they are due. Tips are appreciated! thanks! icon_biggrin.gif



I would crumb coat and leave it sitting on the counter. I agree with everyone else, no fridge for my cakes with few exceptions.

And they don't need to be frozen between today and Saturday. They just need to be crumbcoated. IMO. Go ahead - blast me.
post #9 of 25

just reading this i am wondering if i am doing the right thing. I also have to cakes due this weekend.

I baked all of the cakes and then put them in the fridge since i don't have room in my freezer. (it is very small).

I crumb coated the first cake since that one will  be delivered first on friday.and it is a going to be a 3d R2D2. 

Buttercream frosting with fondant details. and the other is going to be a building for a lego batman cake.

of course the water company has to do their spring flushing and who know's when the water will be off.

and i couldn't keep them out on the counter due to animals. so that is my delma. 

My fridge does keep them cold and i haven't had any one complain about  them stale.

post #10 of 25

What leily said.  Refrigerating is a not nice thing to do to a perfectly nice cake.

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post #11 of 25

Okay, so heres my predicament for this week that relates to this topic.....

I have a cake due to be picked up on friday for a party on Saturday. I wont be able to do any decorating on Thursday since I have work and class all day that day. Therefore, if I baked the cake tonight (tuesday night), and frosted and decorated the cake tomorrow (wednesday), will it still be fresh for saturdays party?? and what will be the best way to store it after being covered and decorated in MMF (with MMF bow and flowers)???

post #12 of 25

Anyone??

post #13 of 25

Store it on the counter... it will be more moist after the icing has a chance to meld with the cake (it won't start to grow mold for about 2 weeks).
 

post #14 of 25
I personally wouldn't want to pay for 4 day old cake but it sounds like you don't have much of a choice other than to start now with the time restraints on you. I don't know how long that you can store it.
post #15 of 25

I made a scratch vanilla cake recently and had it on the counter (covered) for a week until it was all eaten. Perfectly fine.

 

Fridge dries out cake.

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