So I have read so many different opinions on this. I've got 5 cakes due this weekend. About a year ago when I got really busy like this I would get all my frosting and even cake layers made and freeze everything about a week ahead of time. I do remove the cakes from the pan. once cooled I wrap in saran wrap, followed by tin foil, and put in a freezer bag if they fit. So far so good on that.
I use a homemade buttercream that is half butter, half crisco, powdered sugar and heavy cream. Most cakes are due Saturday. I'd like to go ahead and take out of the freezer today and at least get the buttercream on. I use a thick layer and make sure it is sealed then I will start covering with fondant tomorrow and let sit out till served on Saturday. I get them chilled then I cover loosely with saran wrap. These are doctored up box cake mixes. I"ve never had a problem even with the heavy cream going two days on the counter as long as I keep my house cool. However I'm thinking 3 days might be pushing it so I would refrigerate over night.
In your opinion will these cakes still be good?
I think they'll be just fine. I would have no qualms giving that to someone to eat.
Typically cake made from mixes last a long time! Far longer then scratch baked cakes do. If they were frosted/sealed they'd last kept at room temp. for 7 days and no one would know you didn't just take them out of the oven.
Great. Thanks for the replies. I'm wondering though if the refrigerator is a good idea though. They are completely sealed in buttercream... a heavy dose of it.
I do refrigerate them after frosting them. Once they are firm from the refrig. wrap plastic wrap around the cakes and you definitely good all week.