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bake and decorate cake two days in advance.

post #1 of 9
Thread Starter 

Hello everyone,

 

I have a cake that's due on Wednesday, can I bake it and decorate it on Monday and store it in fridge in container for Wednesday? or is it better to store it in freezer?

 

Thanks in advanceicon_smile.gif

post #2 of 9
Thread Starter 

thank you. i am going to freeze the cake today around 6 hours before decorating it,what i really need to know is can i decorate it tonight and keep it in fridge just until wednesday morning?

how would you freeze a decorated cake? do you wrap it? 

post #3 of 9
Quote:
Originally Posted by Em Enoon View Post

thank you. i am going to freeze the cake today around 6 hours before decorating it,what i really need to know is can i decorate it tonight and keep it in fridge just until wednesday morning?

how would you freeze a decorated cake? do you wrap it? 

 

For your timetable, if you are baking Monday morning, then make sure the cake itself has cooled completely at room temperature until Monday afternoon.  Fill and crumb coat and chill in fridge for an hour.  Ice with final coat and chill for an hour.  Decorate and chill overnight.  Then put into an airtight container in the fridge until Wednesday.

 

The reason for my timetable is that you will have more trouble freezing your cake for short time periods than you will simply chilling it.  There is less risk of condensation messing up your work.

 

 

I put a fully decorated cake on its board/plate into the freezer without any covering until it is completely solid.  THEN it can be boxed and then wrapped.  Keep the wrapping on when thawing to slow down any condensation reaching the actual cake.

post #4 of 9

I think the difference of "when" must take into account the much more important steps of how you let the cake cool before you start icing at all. Yeah some people freeze a steaming cake...I do not consider that to be a technically responsible method.

 

Lots of people on Cake Central have complained of trouble when their frozen--then-iced cake layers express gas under their fondant coverings.  So you have to keep that in mind when you are making a decision about YOUR cake.

 

You also have to keep in mind any perishability issues with the filling and icing--they limit what your chilling or freezing options will be. I use real butter and cream and custard a lot so I keep it as safe as possible for all cakes.

 

I prefer the taste of the cake part when it has been filled and iced before any chilling (I can tell the difference).  Once it is completely covered, people including me cannot tell the difference between a "fresh" chilled-overnight cake and a frozen/thawed cake.  They both have a shelf life of several days in the fridge between servings. It's easy  to stick a piece of plastic wrap onto the cut part when it is cold.

 

I don't bother making any claims like "never frozen" because that is MY problem not the customer's.  I tell them how to take care of their cake after they get it home, and they are happy with the results.

post #5 of 9
Thread Starter 

thank you guys, and thank for the laugh memphis icon_biggrin.gif

post #6 of 9
Thread Starter 

so when you're chilling the cake in the fridge i'm assuming you don't wrap it or cover it ?

post #7 of 9

I have to bake a cake for Saturday morning to be used in a decorating class that I'm taking.  I want to make the cake Thursday evening.  After reading other posts, I'm planning on wrapping the cake in saran wrap once it has cooled completely.  Should I leave it out on the counter or freeze it?

post #8 of 9

Personally, I would freeze it and take it out on Saturday morning.

post #9 of 9
I'm new to freezing...I froze a small 6" layer a couple weeks ago, and took it out last Friday, iced it and used it Saturday morning for my son's smash cake. I tasted a bite of it and it seemed ok, but I did notice that there was a damp/wet place on the very top...I guess from thawing. I was able to make it work, but is that normal? Is there a way to avoid that when freezing/thawing? I had it wrapped in cling wrap and a layer of foil.
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