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**JENCW** (And anyone else who's savvy at baking)

MelicakesMelicakes member
in Success after IF

How far in advance can you bake and store a cake without compromising it's taste or texture?

 I have two cake orders for next weekend, and I'm considering taking a day off to just stay home and bake everything as close to delivey day as possible, but then I thought it would be really awesome to be able to bake everything this weekend and then I can decorate it in stages later in the week after CC goes to bed...

 

I never had to worry about this pre CC, I would just work on it in the evening when I got home from work and finish everything in one night... but I don't have that option anymore unless I'd rather not function at all the next day due to lack of sleep LOL

 

WWYD?

Any tips you can share?

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Re: **JENCW** (And anyone else who's savvy at baking)

  • chocolatechip06chocolatechip06 member

    You can bake and freeze the cake as an option.  If you are freezing the cake I would torte the cake and wrap the cake in multiple layers of saran wrap and then freeze.

    When you take the cake out to thaw it don't remove the wrapping before it is thawed-thaw with the wrap still on.

    If you don't want to freeze the cakes, then I would only bake a few days ahead (maybe wednesday or thursday for saturday (but I would still crumb coat the cakes so that they don't dry out).

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  • JenCWJenCW member

    You can definitely work ahead.  At our bakery we work at least a few days out, some bakeries go up to a week (some even more, I bet).

    A baked cake can last a few days as long as it's wrapped well.  I would refrigerate the UNCUT layers if it's going to be more than a day before you set it up.  Some people even freeze their layers (that's not my preference, but it is an option to give you more lead time).  You might want to spritz some simple syrup on it after you cut the layers and before you fill it.  This will help restore any moisture that may have been lost.  Once you fill and crumb coat, you have another day or so before you have to ice it and/or fondant cover it.  A cake that has been been fully iced or fondant covered is fine in the fridge for another few days - the icing/fondant works as a perfect insulator.  The only thing I'd be careful about setting up too far in advance are fresh fruit filings.  Most other fillings (even mousses and bavarian creams) should be fine.  I always prefer decorating a cake that has had a day or two to "set up" in the fridge. 

    I promise it will still be fresh, so I totally say work in advance and give yourselp a little more breathing room to get the orders completed.  Mama doesn't need the extra stress!!! 

    Good luck and if you ever have any more questions, let me know!

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  • MelicakesMelicakes member
    Thank you both for your replies!! I think I'll bake as much as I can Sunday and go from there 
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