AFellow bakers, I am trying to plan ahead for a pretty sizeable wedding cake that I have due in a few months. I have done big wedding cakes before but I tend to prefer minimalist cakes where the decorations can be prepared in advance...this one will be different though and will all have to be made with the cake. As a result, I'm trying to plan out my schedule. It's a Friday wedding and there is going to be a chocolate mud tier, lemon cake tier and vanilla tier. The bride is keen for a simple Victoria sponge (for the vanilla) but I am concerned about timings and keeping this fresh. My plan was to do the mud cake on Tuesday, then the other two on Wednesday morning ready to be filled and iced Wednesday night and decorated on Thursday. That means potentially 3 days between baking and eating for the Victoria sponge. I use a pretty traditional recipe 200/200/200/4 and while delicious and light, it does not have all the sugar in some to keep it that bit fresher for longer. I'd be really grateful for any insight people have on this? I have never frozen a cake and had it taste as good afterwards so am keen to avoid that but otherwise, I haven't got many ideas! Many thanks in advance :-)

Hi Snowflakebunny,

I have just used the same/ similar recipe for a massive motorbike cake (weight of eggs used = weight of all other ingredients). Was really worried that they wouldn't last but - 14 sheet cakes baked over 3 days (kept in fridge) then covered on day 4. (That was 15th of this month)

And unbelievably I am still eating the sponge now and its still moist and fresh tasting!

On previous cakes I've done I've covered within 24 hours of baking and they also stay fresh so I don't think your schedule will present any problems to you.

Hi RaeVinLoon,

Thanks for the info, it certainly makes me feel a lot better!  I have used an American recipe before but it called for about double the quantity of sugar...it tasted alright and lasted for ages but I'm not sure how us brits would find it compared with what we are more generally used to!  Happy baking :-)

I use a traditional sponge recipe - 2 oz of flour, sugar and butter to each (large) egg for my lemon and vanilla cakes and would bake Wednesday for a Saturday wedding - they keep very well, especially once covered in sugarpaste.
 

It should be absolutely fine.

I use a Victoria sponge recipe (equal quantities of butter, sugar, flour and eggs (cracked weight)) and for a Saturday, I would usually bake on a Wednesday - and decorate Thursday and Friday.

Suzanne x