Too Early to Bake?

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Permalink Reply by Katy Nott on September 24, 2012 at 12:51pm

imo Ken, Tuesday is absolutely fine.  I often bake far ahead - wrap the cake in cling film to keep it fresh and moist and, as you say, refrigerate.  Depending on the kind of cake you are making, you could maybe add a little sugar syrup to them while they're warm, just for extra 'moistness'?  Good luck with the leads.

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Permalink Reply by June Kowalczyk on September 24, 2012 at 2:46pm

Ken

I have baked up to 2 mnths in advance. Freezing cakes actually makes them moister. I wrap really well in plastic wrap, cover in tin foil and freeze. I actually baked my 35th wedding anniversary cake this morning for this wknd, and I froze it. I really didn't have to, but like I said, makes the cake moist. I will take it out Thur eve, sit on the counter to thaw. And like Katy, will put on some simple syrup with some type of flavoring added.

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Permalink Reply by Jane Bennett on September 25, 2012 at 2:15am

I agree with June.  I freeze most of my cakes to use in advance and I find they carve easier and are better to crumb coat.

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Permalink Reply by Terry Bingham on October 29, 2013 at 4:03pm

I've read here and other places that freezing the cake makes them moist. I have a three tier book cake to make for Saturday. If I were to bake the cakes today (4 days ahead) or tomorrow (3 days ahead) is it worth freezing? If so, how much time do they need to thaw? They are going to be 9x13x2 cakes, that I will hopefully have little carving to do since they are almost in the perfect book shape already. Although I will have to piece a few together for the larger second and third (bottom) tier.

Also, once crumb coated and covered in fondant how long will they stay fresh? This is for a colleague of my husband's and if it goes well, could lead to more cakes. So, I'm a bit nervous (plus I've never done a stacked book cake before) and really want it to go well.

Thanks so much!

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Permalink Reply by Katy Nott on October 30, 2013 at 7:22am

Hi Terry - due to our time difference, I have only just seen this post, so hope I'm not too late answering.

Freezing cakes certainly doesn't do them any harm and can help with moisture retention.  As you are only baking 3 or 4 days ahead, it's probably not necessary as keeping them in the fridge, well wrapped up will have almost the same effect.  If you do freeze, take them out the night before you are going to decorate.

Once they are covered in fondant, the fondant will have the effect of holding moisture in so they will be good easily for a few days. I made a plain jam sponge covered in fondant for a lady once and the occasion she was going to use it for got delayed by a week.  She kept the cake and later told me that it was still lovely and fresh, moist when they cut it.  As long as your basic recipe is moist in the first place, you will be fine.

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Permalink Reply by Terry Bingham on October 30, 2013 at 8:03am

Thanks Katy!

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