baking a cake three days ahead, will it be moist?

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Permalink Reply by Eileen S on February 21, 2012 at 3:37pm

Christina - the key is keeping the cakes wrapped well in plastic wrap and refrigerated so they don't lose moisture.  If you bake, wrap, and let set in the fridge overnight or two, then frost, the icing will keep the moisture inside the cake.  For the cupcakes, I put mine in a plastic cupcake container and, if they will be refrigerated, I put a layer of plastic wrap over the top of them before putting the lid down.

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Permalink Reply by christina alvarez on February 21, 2012 at 4:35pm

Look @ my display pic im duin the green fellow instead dj lance & coving it w/ fondant will it still be moist? Cupcakes w/ icing will they keep till sunday

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Permalink Reply by Yunita Mowry on March 5, 2012 at 7:18am

I always bake my cake in advance and the day I put it together I spray the cake with syrup to make it moist. I've been doing this for years now and it really makes the cakes moist. It really helps when you overbaked the cakes.

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Permalink Reply by christina alvarez on March 5, 2012 at 9:27pm

Thank u

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Permalink Reply by Tricia Emmerich Breuklander on March 5, 2012 at 11:03pm

Yunita, what kind of syrup do you spray the cake with?

Yunita Mowry said:

I always bake my cake in advance and the day I put it together I spray the cake with syrup to make it moist. I've been doing this for years now and it really makes the cakes moist. It really helps when you overbaked the cakes.

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Permalink Reply by Yunita Mowry on March 6, 2012 at 7:44am

If it's a vanilla or white cake, I just use the simple syrup. Heat equal amount of sugar and water until the sugar dissolves. You can then brush your cake with the syrup. I put mine in a spray bottle. Don't overspray though, you don't want your cake soggy. You can also buy store bought syrup at the grocery store, the brand is Torani, they come in all kinds of flavors. You can spray your flavored cake with the same flavored syrup. I go back and forth between Torani and Starbucks syrup but you can always make your own and flavor it. Hope this helps.

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Permalink Reply by June Kowalczyk on March 6, 2012 at 8:10am

Christina, I have baked & froze my cakes up to 1 month before. As long as the cake is well wrapped in plastic wrap, then tin foil, the cake is fine.  I also have wrapped my cakes in wrap & placed in the fridge as Eileen mentioned.  I do also what Yunita above has done. I brush my cakes with simple syrup. The possibilities are endless if you make your own.  As stated above, 1 part water, 1 part sugar, and the fun part, add the flavoring of your choice.

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Permalink Reply by jeri c on March 8, 2012 at 1:46am

I always start baking on Tuesday or Wednesday for a Saturday delivery on a wedding cake.  I never put them in the fridge or the freezer but I take them out of the oven allow them to cool 10 minutes in the pan then after taking them out of the pan I allow them to sit for 30 minutes.  Then I wrap them tightly with foil.  They sit this way until I am ready to ice and decorate them.  Been at it for over 30 years and never had a dry cake!  I do not know anything about the Trader Joes mixes though so I can not speak for them.  Cupcakes I would not do more than a couple days in advance.  They dry out faster.  Good luck!

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