Hello All-

I am new to cake decorating, but not new to baking. I have read forums in the past, which have stated our cake/cookie bakers have had so many orders...they bake days ahead of time.

I'm used to baking a cake here and there, so they're always done the day of.

However, once I begin to build a clientel, where request may come more regularly, how far in advance can you bake a cake before the delivery date so that it still has that "FRESH" and "MOIST" taste and feel to it.

What about decoarating? How early can you decorate, so that the icing still looks good and fresh upon delivery or pick up.

Thanks for your responses.

Bunchy

I've heard upto 2 weeks in advance, then they freeze them.... me on the other hand I dont take more then 4 cakes a week....I figure I can decorate a cake within a couple of hours so I have been known to bake and decorate 3 cakes in one day....

I usually bake the cake as soon as I get the order and then pop it in the freezer...always want to be ready in case I get bombarded!! Regarding the decorating...I usually just do that the day before!

Thank you so much to you both. I always wonered what the time frame was.

Bunchy

When you pop it in the freezer how do you wrap it and how long do you let it thaw before you start to decorate it. I am really nervous about doing that I think I might bake a cake just to try and do that.
Thanks in advance for any info

when I freeze my cakes, I wrap in plastic wrap and then foil... I then let them thaw a few hours on the counter

I don't have the freezer space to freeze anything so usually I bake a day or two ahead of time. I have never had any problems with moistness or taste. I have read of people baking several days ahead of time and sometimes brushing with simple syrup to ensure moistness but that seems a little long IMO.
Hope this helps!

..I wrap my in foil and then put in a zipper type bag and freeze. Then pull it out in the morning and by the afternoom it is ready to decorate!

Thank you for the rapid responses.

Bunchy

As long as you have a deep freeze or place your cake in the very back of your freezer where it won't be exposed to the outside air every time you open it, you should be fine to bake way ahead of time. Up to a month even, just to have some supply if you will!

When I wrap my cakes I cool completely. I place them on the appropriate sized cake cardboard. Wrap in Saran wrap, wrap in foil, then I place in a garbage bag and let all the air out and tie it up. When I thaw my cakes, I thaw them in the refrigerator for 24 hours that way they don't thaw too quickly with the outside temperature and risk getting sticky/gooey to the touch. I remove the cake from just the bag and leave it wrapped in the foil and Saran and pop it in the fridge for 24 hours or overnight.


Hope this helps!


Amy

Thanks again everyone.

Bunchy