Storing A Cake Overnight To Decorate In The Morning

Decorating By Nicolekristiner Updated 3 Dec 2010 , 8:04pm by Apti

Nicolekristiner Posted 3 Dec 2010 , 12:14pm
post #1 of 10

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.
Thank you

9 replies
Apti Posted 3 Dec 2010 , 12:54pm
post #2 of 10

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".

Msjckson Posted 3 Dec 2010 , 1:00pm
post #3 of 10

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.

cakedout Posted 3 Dec 2010 , 2:09pm
post #4 of 10

Gee, never heard of the weight thing. icon_confused.gif 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!

leily Posted 3 Dec 2010 , 2:25pm
post #5 of 10
Originally Posted by Apti

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.

sccandwbfan Posted 3 Dec 2010 , 6:11pm
post #7 of 10

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?

Thank you. icon_smile.gif


leah_s Posted 3 Dec 2010 , 6:54pm
post #8 of 10

Of course. The cake's gonna settle, no matter what. You want it to settle before you put on the finish coat of icing.

Sassy74 Posted 3 Dec 2010 , 7:16pm
post #9 of 10

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!!!

Apti Posted 3 Dec 2010 , 8:04pm
post #10 of 10

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.

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