Problem: Through circumstances beyond my control I HAVE to make a birthday cake 3 days in advance (bake on Thurs night / frost Friday am for a Sunday party). I've gathered from some research that I should wrap the cake itself and refrigerate it; maybe even brush with simple syrup before frosting to keep it moist. I'm also planning on using an extra moist batter. But the buttercream frosting ... will that last in the fridge until the party, do you think? Any tips for keeping it nice?
Thanks for any suggestions!
My normal schedule is to ice/decorate on Thursday for a Saturdsay wedding. I do not refrigerate my cakes ..... one CC'er posted info that refrigerating a cake accelerates the "going stale" process and refrigerating a cake is actually bad for a cake. I'm a mix baker and don't add moisture (i.e. syrups). I've eaten my own cakes a week later and they still taste nice and fresh.
I leave my BC icing in a covered tub on my counter for days and weeks.
Definately a cake iced in b'cream will be fresh and moist 3 days later You need not worry.
If you use my *original* WASC cake recipe you will have one very happy customer.
I baked and decorated a cake on Thursday night and the cake was for a saturday party and I did refridearate it and it turned out great.
What Indy said.
Whew! THANK YOU ladies. You've taken a load off my mind!
We've done the same thing here in central Florida. The only time we refrigerate the buttercream is when we have leftovers and won't need it until the next cake is made.
Paul & Peter