A friend has asked me to make a cake for his son's birthday which falls on a Tuesday. My new job starts that week so I'm worried I won't have time to make it fresh. I'm planning a fondant-covered pound cake. Would this keep happily if I made it the weekend before, i.e) will it still be fresh and moist after 2 - 3 days? The fridge obviously isn't an option due to the fondant element.
Thanks!
You can freeze it. I always freeze mine because it does make them even more moist. You can then bring them to room temp before decorating. They will be great!
wonder if you dont have room in freezer-just curious how far in advance can you make a cake before its serve so it still taste fresh?
TIA
wonder if you dont have room in freezer-just curious how far in advance can you make a cake before its serve so it still taste fresh?
TIA
I've tested my own recipes and they still taste "just baked" fresh for 3 days. They're still very good on days 4, 5, and even 6 however they don't have that fresh from the oven texture....they become more dense over time.
It's a good idea to test your recipes when you have extra time on your hands, so you'll know exactly what they're shelf life is. I do it with my cookies also.
thanks-yes i was thinking maybe 3 days. i know when my cakes are frosted and decorated, they seem to stay fresh for 5-6 days.
A friend has asked me to make a cake for his son's birthday which falls on a Tuesday. My new job starts that week so I'm worried I won't have time to make it fresh. I'm planning a fondant-covered pound cake. Would this keep happily if I made it the weekend before, i.e) will it still be fresh and moist after 2 - 3 days? The fridge obviously isn't an option due to the fondant element.
Thanks!
Uh-oh, I thought fondant was okay in the refrigerator. I have my second fondant cake ever in it right now. What will happen to it?
I too wonder about an already decorated fondant cake in the fridge or freezer.....will it work in both? Or one or the other?
I dont know about in the US but in the UK we dont put fondant covered cakes in the fridge or freezer as it starts to melt (maybe different stuff to what you guys use) However according to Lindy Smith you can bake a cake, ice it and spend a week decorating it and it will still be ok to eat for another week.
I havent tried that but my cakes are usually baked 3-4 days before and always been fine.
I did make a cake on a day course with Debbie Brown. We ate a little of the cake but left loads and I didnt want to throw it away but after about 3 months gave in a binned it however I cut the end that had not been cut previously and it was still nice and soft although I wouldnt have wanted to eat it lol
Some fondant is perfectly fine in the refrigerator. It may "sweat" a bit when you take it out, just don't touch it until the condensation evaporates.
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