Ok well i have been asked to do a b day cake for my friend she wants to collect on thursday the 12th feb...plain sponge,buttercream filling (chocolate) then fondant on top..how long will this keep after being made?or is it freezable?
many thanks in advance
Well, the best advice I can give you is to apply a simple syrup to the cake layers.
This will moisten the cake more and keep it from drying out some as it sits.
With fondant, I have gone as long as 5 days with it being ok.
Please oh please do not freeze it. The fondant will begin to sweat when the cake is defrosting and it will start melting.
Just keep it on the counter in a cool dry environment and it will be fine.
1. In a small saucepan, stir together 1 cup water and 1 cup sugar.
2. Bring to a boil over medium-high heat; cook, stirring, until sugar is dissolved and mixture is translucent, about 30 seconds.
3. Let cool completely before storing in an airtight container; chill, up to six months. Makes about 1 1/2 cups.
The cool thing about this syrup is that you can add any flavoring you want.
Add extracts or liquor or liqueur.
This will definitely turn up the wow factor of the flavor of the cake
And it will add moisture. Just don't add too much or you'll create a soggy mess.
I just drizzle the top of the layers with this before I fill them.
excellent thank you .. i had a feeling i shouldnt freeze it but wasnt certain !
i will just make it nearer the time
You can bake the cake layers now & fz them but do not put it together until a day or 2 before.
The longer you have it on hand the less time the customer has to finish any leftovers off. I mean after it has been thawed; The time in the fzr does not effect the freshness.
Please oh please do not freeze it. The fondant will begin to sweat when the cake is defrosting and it will start melting
YES YOU CAN FREEZE A FONDANT CAKE!!!
Once your cake is finished, close in in a box then put it inside a knotted garbage bag. Repoeat with 1 or 2 more garbage bags and freeze. Several hours befor you need the cake, let it come to room temperature INSIDE ALL OF ITS WRAPPINGS . This allows the cake to warm up without forming the dreaded condensation on the outside of the fondant - a sticky, tacky disaster.
\\This works for petit fors or chocolates that you don't want to "sweat"
I freeze my cakes ALL THE TIME and Never have a problem.