storing cakes
Hey everyone! I am hoping for some advice from the more experienced! :)
I have only ever made small cakes, ones I could complete from start to finish the same day. I now have my first wedding cake coming up the end of june, and it will be for 250 people. My question is, how do you recommend storing the cakes once baked, is it OK to wrap in plastic wrap and place in fridge? Should I do a crumb coat first and then store? I made a lemon cake yesterday (more of a pound cake) and put it in the fridge, and it is still moist but incredibly dense. Does the WASC cake work best for storing? Also, once it is covered in fondant, can I still place it in the fridge or does it need to be left out and covered?
Thanks so much :)
Replies to This Discussion
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Permalink Reply by Sherry Qualls on
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Holly how big is your biggest tier? 10, 12 ? I wouldn't crumb coat if you are just going to fridge it, just let it cool in pan for 10 to 15 min, wrap in plastic and into the fridge, if you are going to freeze it, wrap aluminum foil over the plastic wrap. Most bakers bake their cakes a few days in advance..gives the cakes time to settle etc. Wasc is a great recipe, holds up well under fondant and there are so many variations on it...quite a versatile recipe!!
you can check out these flavor combos for ideas
http://docs.google.com/Doc?id=ddhwqp45_49hm7wvmrf
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Permalink Reply by Suzie Toms on
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Hi Sherry - sorry to butt in on this discussion Holly, (good luck with your wedding cake), but i was reading it and I'm curious to know what WASC means?
Sherry Qualls said:Holly how big is your biggest tier? 10, 12 ? I wouldn't crumb coat if you are just going to fridge it, just let it cool in pan for 10 to 15 min, wrap in plastic and into the fridge, if you are going to freeze it, wrap aluminum foil over the plastic wrap. Most bakers bake their cakes a few days in advance..gives the cakes time to settle etc. Wasc is a great recipe, holds up well under fondant and there are so many variations on it...quite a versatile recipe!!
you can check out these flavor combos for ideas
http://docs.google.com/Doc?id=ddhwqp45_49hm7wvmrf
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Permalink Reply by Holly K. on
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WASC is White Almond Sour Cream :) sounds like the flavor can be anything, doesn't have to be almond. Check out the link Sherry posted, there are some amazing flavor combos!! :)
Suzie Toms said:Hi Sherry - sorry to butt in on this discussion Holly, (good luck with your wedding cake), but i was reading it and I'm curious to know what WASC means?
Sherry Qualls said:Holly how big is your biggest tier? 10, 12 ? I wouldn't crumb coat if you are just going to fridge it, just let it cool in pan for 10 to 15 min, wrap in plastic and into the fridge, if you are going to freeze it, wrap aluminum foil over the plastic wrap. Most bakers bake their cakes a few days in advance..gives the cakes time to settle etc. Wasc is a great recipe, holds up well under fondant and there are so many variations on it...quite a versatile recipe!!
you can check out these flavor combos for ideas
http://docs.google.com/Doc?id=ddhwqp45_49hm7wvmrf
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Permalink Reply by Deah on
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Holly, you can bake your layers ahead of time and freeze them. I tested a cake layer after it had been in the freezer for 4 months and it was just as good as it was the day I put it in the freezer. Wrap with plastic wrap and then triple wrap with aluminum foil. I wouldn't suggest 6 months but you could certainly do it a week or so ahead of time.
Unless your filling or icing is perishable you shouldn't have to refrigerate the cake once you get started. You can refrigerate fondant if needed but be sure you bring the cake back to room temp before delivery. Depending on your humidity it may sweat but it will evaporate as it warms up.
Assuming the wedding is on Saturday, your time line could be something like this - Wednesday - Thaw and ice cakes, Thursday - Cover with fondant, Friday - Add decorations and complete cake
OR
Tuesday - bake layers, cool and wrap to settle, Wednesday - ice layers, Thursday - cover with fondant, Friday - add decorations and complete cake
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Wow, thanks Deah!
We usually have very dry heat in the summer.
So if I ice the cake Thursday, then how do you recommend keeping it from drying out before covering with fondant the next day? Sorry if I sound dumb! LOL!! Maybe it's not a big deal if the buttercream dries? will it seal in the moisture of the cake good enough?
Deah Aldridge said:Holly, you can bake your layers ahead of time and freeze them. I tested a cake layer after it had been in the freezer for 4 months and it was just as good as it was the day I put it in the freezer. Wrap with plastic wrap and then triple wrap with aluminum foil. I wouldn't suggest 6 months but you could certainly do it a week or so ahead of time.
Unless your filling or icing is perishable you shouldn't have to refrigerate the cake once you get started. You can refrigerate fondant if needed but be sure you bring the cake back to room temp before delivery. Depending on your humidity it may sweat but it will evaporate as it warms up.
Assuming the wedding is on Saturday, your time line could be something like this - Wednesday - Thaw and ice cakes, Thursday - Cover with fondant, Friday - Add decorations and complete cake
OR
Tuesday - bake layers, cool and wrap to settle, Wednesday - ice layers, Thursday - cover with fondant, Friday - add decorations and complete cake
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Holly, your BC seals the cake so the moisture doesn't escape. It won't matter if it crusts. Some people spritz their cakes with water to act as a glue just before adding the fondant. Just make sure your BC is smooth. Every bump on you BC will show on your fondant.
Another thing, you'll hear different theories about how much BC to use. Some do a crumb coat only, others do a full coat. Either method will work it just depends on what you are comfortable with. I use a full coat because I know some people won't eat the fondant so I want to make sure there is enough icing on the cake.
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Permalink Reply by jeri c on
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Here is what I do for wedding cakes especially.... I mostly do weddings and I too live in a very hot dry area and the summer can really be tough on cakes. I have a back bedroom that stays cool year round so that is where I always store the cakes and they stay fresh in there. I NEVER freeze a cake. Never have and don't plan to start... it is just my preferance. I advertise that my cakes are fresh and never frozen so that is what I produce... so here is my method
For a cake that will be delivered on Saturday
I bake on Wednesday... let the cakes sit in the pans for 10 minutes, level with the top of the pan by running a sharp knife over the top of the cake and remove the dome if there is one.
Turn your cakes out onto a covered cake board and let them sit for 30 minutes to cool
Cover each cake with foil making sure the foil is secured around the base. (I buy my foil in the big rolls at Costco)
I put the cakes in the back bedroom overnight to allow them to settle
On Thursday
I bring out the cakes and fill the layers and dirty ice them and allow it to set up while doing all the layers. Then I add a coating of buttercream over the dirty icing and put all the cakes unwrapped back into the back bedroom to sit over night
On Friday
I bring them all back out again and trim the buldge if there is one that has settled around the center with a sharp knife. I just kind of gently shave it off
Then I cover them with fondant and decorate them and put them back into the back bedroom where it is cool to set until I deliver them.
Do I refrigerate them? Never. I don't use anything that will cause problems so I don't worry about the fridge thing. I did put a covered cake in the fridge once.... it began to sweat and every bump showed right throught the fondant....
You do need to be sure your ganache or buttercream is very smooth under the fondant because yes, it will show the bumps.
I don't know if there is a right or wrong way but this is what I do and have for a lot of years and it works for me!
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Hey Jeri, isn't it funny how we all have "rules" we won't break. I understand the fresh cake, never frozen - mine are fresh 99% of the time but occassionally I do freeze one. My Wilton instructor won't do a cake without freezing it. She swears it is more moist after you freeze it. She also told us never to refrigerate a naked cake because it zaps the moisture out of it.
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My cakes are always fresh too, mostly because my personal opinion is that a frozen cake is not as tasty. I have only frozen one cake, for about 6 hours in order to carve it, but I definitely prefer fresh cakes.
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Permalink Reply by Kathy Kmonk on
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Wow, this is all great advise. Thanks for sharing, ladies!
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I really believe it all depends on your own personal preferance. I just have my own set ways that I have used for over 30 years and they work for me. I have never taken a class so I can not tell you what is "proper" just speak from my own experience. It does depend on the area you live too I think. In a more humid climate things act differently than they do in a dry climate so what works in Oregon might not in New Jersey!
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