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Scared about freshness. What day to bake and decorate?

post #1 of 9
Thread Starter 
Help! I'm stressing because I'm not sure what day to do things. If others could tell me what they do u can get an idea.

I am using several packet mixes. I have Monday, tues, wed. Thursday is pickup so that day I won't have any touch up time, but the parties in Friday.

I will be baking, buttercream Center, white choc ganache over the top, then fondant and decorating the top.

I stress with timing and freshness. I always worry icon_sad.gif hellp.
post #2 of 9

Bake whenever you like and freeze the cakes. Decorate a few days ahead if you want to. If you don't want to freeze, it will be fine if you bake on Monday or Tuesday. Cake keeps fine for a couple of days.

post #3 of 9
Thread Starter 
I once made baked and decorated a cake on Monday for Thursday, they ate it on Friday and told me the buttercream Center was curdled.

Do you think if I bake and decorate on Tuesday and leave out if the fridge it will be okay for Friday?
post #4 of 9

if pick up is late in the day, i decorate from early in the morning, having baked the night before and left to cool thoroughly overnight, with clingfilm covering when i go to bed just to keep it fresh. i tend to cook in the evening to give it adaquate time to cool completely, saves me hanging around for hours waiting.  

post #5 of 9

Why not use ganache in the centre as well, then you don't need to worry. That stuff lasts for weeks on the bench.

post #6 of 9

I just made 2 cakes this past week. I baked both on saturday and then froze both. Tuesday and used chocolate icing on 1 and the other buttercreamed and put back in freezer. I covered the chocolate 1 with melted choco then. Thursday I got the other cake out and finished decorating for friday.

Everyone said how moist they were. My wife keeps telling me she is amazed that they stay so moist knowing when they are made.

I'm with you though I'm a mess until I know everything is good!

post #7 of 9
There are many factors to consider.

Personally, I bake Mondays. I let cakes cook, cut, wrap them, & stick in fridge overnight. Tuesday, I crumb coat & back in fridge. Wednesday, I final coat & back in fridge. Thursday & sometimes Friday I decorate & final touch ups. Pick ups are usually Friday-Sunday & I never have a freshness problem.

Your timeline will depend on your cake, buttercream, & fridge.

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #8 of 9
Thread Starter 
Oh wow. I never thought of cutting and buttercreaming a cake to put in the fridge for the next day decorate. That sounds extreeemely convenient!!!

I'm a little scared the cold cake will make the fondant sweat when I put it on. Do I have to bring fully back to room temp before fondanting?

This is great! Thankyou
post #9 of 9
Quote:
Originally Posted by DeliciousDesserts View Post

There are many factors to consider.

Personally, I bake Mondays. I let cakes cook, cut, wrap them, & stick in fridge overnight. Tuesday, I crumb coat & back in fridge. Wednesday, I final coat & back in fridge. Thursday & sometimes Friday I decorate & final touch ups. Pick ups are usually Friday-Sunday & I never have a freshness problem.

Your timeline will depend on your cake, buttercream, & fridge.
How do you alter this schedule for fondant cakes if you don't mind me asking? I'm working on tweaking my process.
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