I've got it in my head that gluten free cake doesn't keep for as long as regular cake does and can't seem to find a definite answer on here or on google.
I've got to make a cake for Monday which is going to be gluten free chocolate cake decorated as a Tiffany box. I've made cupcakes with this chocolate cake recipe before (it's from a book called 'Cake Angels') and they tasted lovely but I've never used it to make a large cake before. The cupcakes were so nice they didn't hang around long so I'm not sure how long they would have kept for but they were very moist. Normally my chocolate cake lasts around two weeks which gives me plenty of time to decorate it and plenty of time for the customer to eat it!
So does anybody know if gluten free cakes are any different in the amount of time they stay fresh for? I normally use sugar syrup to add extra moisture to my cakes would this help at all? I was thinking of making it tomorrow to give me plenty of time to decorate it but now I'm worried this is too early - can anybody help at all??