I am baking all of the cakes i need to put together a cake in the morning. They are while and chocolate cakes. (2 of each) how should i store them so they stay the freshest over night.
Howdie, and Welcome to CC. Just loosely cover with plastic wrap and leave on the counter. Do NOT refrigerate unless you have ingredients that require refrigeration (usually dairy products in fillings need this). The cakes need to settle anyway. I bake, let cool for 2 hours or more, tort, fill, place a weight on top, cover loosely with plastic wrap and let settle overnight. In the morning I crumbcoat, wait for it to crust, then finish with buttercream or fondant.
I don't know the original poster who gave the idea of using a 12x12 ceramic floor tile as a weight, but that is what I use now instead of a pan with a book in it (Make sure your weight is level, by the way). If you are using filling in your cakes, they have to settle or you'll end up with "love handles".
If I'm storing overnight then I normally place it in a box on the counter or cover it plastic wrap. However, you can place it in fridge but be sure to allow it come to room tempeture before attempting to frost it.
Gee, never heard of the weight thing. That's a new one.
Anywho....just wrapped in plastic wrap on the counter is fine and dandy. I usually freeze mine overnight-I just like doing that because it firms up the cake. The cakes thaw rather quickly in the morning as I am preparing boards, frostings and tools, etc.
Hope it goes well for you!
Do NOT refrigerate unless you have ingredients that require refrigeration (usually dairy products in fillings need this).
Agree! do not put in the fridge. Refrigeration speeds up the "going stale" process. Just leave on the counter overnight or put in the freezer. If you put in the freezer just take them out as you start to prep everthing else to decorate, it takes about 20-30 minutes MAX to thaw a cake out enough to decorate.
I am a little new to Cake decorating and was wondering if the purpose of doing this squish thing was just to keep the cake from settling after decoration?
Of course. The cake's gonna settle, no matter what. You want it to settle before you put on the finish coat of icing.
I bake, let cool completely, dam and fill/stack, then place the tier in my completely cooled oven with the door closed. By the time the cake cools and I fill/stack, my oven has had a few hours to cool, so I'm not worried about residual heat. That way, the cake settles overnight, and I know it's in a safe (I have 2 children lol) place, and out of the way. I always let my filled cake settle overnight...hate bulging sides!!!
leah_s, I should have known if it was a scathingly brilliant idea it would be yours! Guess what? I actually came up with an idea on my own! Yup, using "your" tile that I had on hand, I thought of another use for the tile.
I made my very first gingerbread house from the Wilton Giant House Kit [excellent kit, BTW] and used a 16x16" white ceramic tile for the base. It worked perfectly. It is sturdy, white [like the royal icing snow], shiny, clean, and inexpensive ($1.50), and you don't even need to finish the edges. I put velcro feet on it so it won't scratch a table surface. There's a pic of my house on the tile at my www website listed here.