It's Wednesday and I'm making some cake layers for a Saturday wedding. I plan on doing most of the assembly on Friday evening. Should I go ahead and pop the layers in the freezer (well-wrapped) or just put them in the fridge? What will leave me with a cake the tastes the best?
I would freeze and take them out just before bed on Thursday night to defrost wrapped on the kitchen counter ready to decorate friday night. I find keeping cakes in the fridge uniced dries them out.
I had two cakes baked and stored in the refrigerator tightly wrapped. I ended up not making the cake and they sat in my refrigerator for over almost 2 weeks! Before I tossed them I said "Hmm let me try these to see how they taste." They were perfectly fine. Moist and NOT dry. I now feel safe baking as early as Tuesday if I need to for a cake delivery on Sat, (although in most cases I would usually bake on Thursday.) I have tried freezing cakes and am not happy with the taste/texture after freezing.
Note: Your results may vary depending on your cake recipe. I suggest everyone try under their recipe/storage conditions to determine what is acceptable to them.
My practice is:
freeze .... always.
refrigerate .... never
Thanks for all your thoughts. My recipe says they can be refrigerated for a few days, but it sounds like more people agree with freezing. Now when I use the moistening syrup and the fillings, do Ido this when they are still partly frozen on Friday? Or do I wait until they thaw out completely?
I try to always freeze my cakes wrapped in plastic wrap. I take them out of the freezer and let them thaw while they are still wrapped for two hours before decorating. This helps keep in the moisture and makes for a nice moist cake. Refrigeration will dry out your cake.