Ok my first question is, can anyone tell me how many servings a double layered 10in round (2in high each) and a 6in double layer (2in high each) cake would serve at a birthday party for young kids? This will be for my friends daughters 5th birthday party, so it will be your "average" mom cutting the cake, not necessarily right on the dotted lines where it should be cut at, if you all know what I mean? She is expecting about 30 people there, including children and adults so sizes will most likely vary.
Also, this cake would be due on the 27th but with Christmas Eve and Christmas day so close that really on leaves the 26th to work on it, and that would make for one long day if I had to bake and decorate in the same day. Would it be alright for me to make the cakes ahead of time and freeze them? I just have your ordinary fridge/freezer to work with and have never done this before. How is it done? Is it leveled, then frozen? Frozen uncut? How long will they be good for in the freezer? How early should I take them out to thaw?
Thank you, and any help is appreciated!!!
Wrap the cake layers individually in PressNSeal wrap and place in your freezer, it will keep for weeks and come out tasting amazing and moist.
thanks for the reply. Do you level before you freeze, or do you freeze the cakes as they come out of the oven? Do you let them cool before you wrap? Do you wrap warm and put in the freezer warm? Thanks
Everyone does them a little differently I believe... but I let them cool on a cooling rack, then wrap, then freeze. When ready I pull them out and level them as I find it easier to cut with it more solid. Then crumb coat and decorate.
However I think most the bakers on here bake, cool, level, seal, freeze. Then when building the cake they let it thaw in the fridge for a bit before decorating.
thank you for the reply!
I've done both, I have bake a cake let it cool wrapped it in saran wrap and the in aluminum foil and put it in the freezer for a couple of days, one time I had one in the freezer for a month took it out and decorated it and it was very moist and good. Then one time I baked a cake icing it with buttercream and decorated it with royal flowers and had to freeze it for a week and you couldn't tell that is was any different then a freshly baked cake.