carassweetcafe Posted 20 Jan 2014 , 11:35pm
post #1 of

I made a 3 tier wedding cake last weekend for an anniversary party that was postponed due to a death in the family.  How do I store the cake for a week so that it will still be edible on this Saturday?  Thanks in advance for your advice!

 

Blessings,

Cara

33 replies
AZCouture Posted 20 Jan 2014 , 11:37pm
post #2 of

ALast weekend? As in well overEIGHT days at this point? And where's it been since you finished it?

IAmPamCakes Posted 20 Jan 2014 , 11:41pm
post #3 of

AIf it hasn't been frozen this whole time, I don't know that it would be salvageable for the party. I hear mud cakes last a while, but I don't know if 2 weeks is even over their limit for freshness. Bake again, would be my suggestion.

DeliciousDesserts Posted 20 Jan 2014 , 11:44pm
post #4 of

Quote:

Originally Posted by carassweetcafe 
 

How do I store the cake for a week so that it will still be edible on this Saturday?  

 

In the trash can.

sixinarow Posted 20 Jan 2014 , 11:46pm
post #5 of

Quote:

Originally Posted by DeliciousDesserts 
 

 

In the trash can.

;-D

scrumdiddlycakes Posted 20 Jan 2014 , 11:52pm
post #6 of

Unless it's already in the freezer, then DD is 100% right, the trash is the only place that cake should be going.

-K8memphis Posted 20 Jan 2014 , 11:56pm
post #7 of

Quote:

Originally Posted by AZCouture 

Last weekend? As in well overEIGHT days at this point? And where's it been since you finished it?

 

 

'last' weekend could also be one to two days ago--

 

if the decoration and icing can handle it you could try the freezer--i get the heebie jeebies freezing decorated cake but lots of people do it --

 

i think you meant this past weekend--yes?

shanter Posted 20 Jan 2014 , 11:57pm
post #8 of

Quote:

Originally Posted by carassweetcafe 
 

I made a 3 tier wedding cake last weekend for an anniversary party that was postponed due to a death in the family.  How do I store the cake for a week so that it will still be edible on this Saturday?  Thanks in advance for your advice!

 

Blessings,

Cara

Cara, Could you give the actual dates of what you're talking about? e.g., by "last weekend" do you mean January 18th or January 10th?

-K8memphis Posted 21 Jan 2014 , 12:06am
post #9 of

where did shanter's post go?

scrumdiddlycakes Posted 21 Jan 2014 , 12:07am

Even if it was just this past weekend, I'm going to assume it was made on Friday, that's already 4 days of sitting out. Add in the day to defrost and day of the party, that is almost a week which is simply too long, imo.

Unless it is a fruitcake or a mudcake.

Nadiaa Posted 21 Jan 2014 , 12:10am

Noooo! Make a new cake! I would not give a customer a cake that old.

-K8memphis Posted 21 Jan 2014 , 12:11am

we just need more information -- 

sixinarow Posted 21 Jan 2014 , 12:11am
If it's been a room temp this whole time, I don't know how well it will freeze now. I don't think I would feel comfortable giving it to a customer. 
carassweetcafe Posted 21 Jan 2014 , 12:28am

Sorry I wasn't more specific.  It was made on Friday the 17th for a party on the 18th.  It has been in the fridge since we found out early on the 18th that the party was postponed.  It was only at room temperature from Friday evening when we finished it (around 9:00 P.M.) to Saturday morning (around 10:30 A.M.).  So, let's try again on that question...

Nadiaa Posted 21 Jan 2014 , 12:31am

What sort of cake is it? As in any fillings etc. :)

carassweetcafe Posted 21 Jan 2014 , 12:33am

Just a regular white cake with buttercream frosting?  No fillings.

sixinarow Posted 21 Jan 2014 , 12:42am
Quote:
Originally Posted by carassweetcafe 
 

Sorry I wasn't more specific.  It was made on Friday the 17th for a party on the 18th.  It has been in the fridge since we found out early on the 18th that the party was postponed.  It was only at room temperature from Friday evening when we finished it (around 9:00 P.M.) to Saturday morning (around 10:30 A.M.).  So, let's try again on that question...

It probably won't make anyone sick but the question you need to ask yourself is..do you want your name associated to a cake that will be over 8 days old when served? If the taste is "off" or stale you would be doing more harm to your business reputation than re-baking and decorating. It might be a pain to redo all the work now, but if you don't, you could be kicking yourself for lost orders down the road. Do you bake from scratch or mix? Did you already collect payment? What is your policy on postponements?

howsweet Posted 21 Jan 2014 , 1:04am

I'm sorry to say, but if it didn't go in the freezer that morning, I think I'd have to donate the cake (immediately). Not thinking in terms of food safety - I can't speak to that - but because the cake won't be fresh. How awful would it be if the cake is stale and the party chatter is about guessing it's the same cake because it's stale? This is horrible, but something that happens. I'd be inclined to make them another darn cake for free and I wouldn't be happy about my decision until after it was all done. lol

 

If they are well to do, as in the price of this cake is pocket change for them, I might let them pay for the second cake. But if they aren't, I'd probably just grin and bear it.  And this is regardless of whatever contract I had with them. This would be a real challenge for me because the thought of giving away free cake makes me crazy, but I believe that's how I'd handle it.

 

Best of luck

Nadiaa Posted 21 Jan 2014 , 1:17am

Technically I think the cake wouldn't actually spoil, it's not like cream cheese has been used or anything, but I have to agree with sixinarow and howsweet. The cake will be stale and a wedding is a good chance to gain future customers, you have a lot of people in one room all talking about your cake while they eat it. I know I've gone to weddings and have eaten some phenomenal cake and friends and family of mine have taken business cards home and ordered birthday cakes from them. I don't think I'd want my name associated with old cake. 

 

I guess the next question is - do you just make a new cake for free for them? Or do you charge them a price because the first cake was already done on time? It's awful circumstances for the bride and groom, I think I'd do it for free, but I'm a sucker like that. It's a hard one, I don't envy you :(

shanter Posted 21 Jan 2014 , 1:56am

Quote:

Originally Posted by -K8memphis 
 

where did shanter's post go?


I deleted it because you and I said essentially the same thing at the same time.

-K8memphis Posted 21 Jan 2014 , 2:03am

at the consult as i've said often i tell peeps that the cake being made/delivered is not contingent on the wedding taking place--that it is up to them to store it--that i'm one person not a big conglomerate that can just absorb cakes into massive walk-in freezers -- i don't do encores --

 

i do sympathize with the family's loss--

 

i think the key to a successful sojourn in the freezer is the decor--and how you will defrost it--nice & gradual of course--

 

it might work--but i would be freaked out enough that i'd have to bake another one just in case i needed it so that's why i tell them paragraph #1  

 

not to mention i'd have to cut into cake A to see if i needed cake B which means i just screwed cake A--it's almost hopeless--you just about have to do it over--but i promise you'll do it over then you'll try the first one and it will be fine and i would hate myself--it's just a lose lose situation to me

sixinarow Posted 21 Jan 2014 , 3:12am

Quote:

Originally Posted by -K8memphis 

 i don't do encores --

 

 

LOL! 

scrumdiddlycakes Posted 21 Jan 2014 , 4:02am

I'm in the same boat as HowSweet, I would probably donate the cake somewhere asap, and rebake.
My contract does cover postponed cakes, but for a death in the family I would try to go the extra mile.
For any other reason, I won't keep the cake for them. I will deliver it somewhere other than the agreed upon address if need be, but it still gets delivered, and it is there responsibility to freeze it.


It's only ever happened to me twice, once the bride's mother passed away in a car accident, I wasn't about to pile on more bad news by saying 'tough luck'. The other time it was a case of the client giving me, and confirming, the wrong date. That time it got delivered anyway.

 

I will never deliver a cake that isn't fresh though, I care too much about my reputation.

erin2345 Posted 21 Jan 2014 , 2:51pm

What about keeping the tiered cake - somewhere where it will hold its shape and decor (if possible!), and then bake them new cake for the party?  You could just do plain rounds/slabs.  I would talk to the host and offer this solution, but they would still have to pay for the new cake I am baking.  I don't think it is fair that they would assume that you would be out of pocket (and bake them a new 3 tiered cake!) for them cancelling the party.  By all means work with them to find a solution, but it is not your fault that the party is postponed.

howsweet Posted 21 Jan 2014 , 5:48pm

Good idea!

kmanning Posted 21 Jan 2014 , 6:22pm

A

Original message sent by erin2345

What about keeping the tiered cake - somewhere where it will hold its shape and decor (if possible!), and then bake them new cake for the party?  You could just do plain rounds/slabs.  I would talk to the host and offer this solution, but they would still have to pay for the new cake I am baking.  I don't think it is fair that they would assume that you would be out of pocket (and bake them a new 3 tiered cake!) for them cancelling the party.  By all means work with them to find a solution, but it is not your fault that the party is postponed.

I agree, speak with the host and just use the decorated cake as a display cake. Bake sheet cakes for serving.

Nadiaa Posted 21 Jan 2014 , 9:02pm

Quote:

Originally Posted by erin2345 
 

What about keeping the tiered cake - somewhere where it will hold its shape and decor (if possible!), and then bake them new cake for the party?  You could just do plain rounds/slabs.  I would talk to the host and offer this solution, but they would still have to pay for the new cake I am baking.  I don't think it is fair that they would assume that you would be out of pocket (and bake them a new 3 tiered cake!) for them cancelling the party.  By all means work with them to find a solution, but it is not your fault that the party is postponed.

 

That is a great idea! That way you won't have to do over all that work on the finished cake and everyone will still be eating fresh cake at the wedding. 

sixinarow Posted 23 Jan 2014 , 3:08pm

carassweetcafe, what did you decide to do?

 

Sorry, don't know why I'm typing in bold...:oops:

carassweetcafe Posted 23 Jan 2014 , 4:25pm

Before I say what I did, yet a little more information.  The customer in this situation is my son's teacher and a friend that we attend church with.  So my decision was probably swayed by that.

 

This is what I did...

 

I own a bakery/cafe.  So my customers were treated with the bottom tier of the cake on Tuesday (explaining to to them the situation.)  They were delighted.  I took the middle layer to a bank down the street that is one of my best customers.  They were equally delighted.  The top tier is still in my fridge here at the shop.  My employees are munching on it.  Same delight.

 

I am remaking the cake for the party at no additional charge.  I really wish I had seen the recommendation about leaving the original cake in tack before I cut it.  That was indeed a fabulous idea.  Would have saved me a bundle of trouble.

 

Thank you for all of the recommendations.  I know I can always get such wonderful, honest responses from you guys.  Although I don't post often, I do read a lot of your posts and appreciate the responses.  Thanks, again, for your help!  I will definitely come up with a "policy" for future reference!  Blessings to each of you!!!

kmanning Posted 23 Jan 2014 , 4:45pm

A

Original message sent by carassweetcafe

Before I say what I did, yet a little more information.  The customer in this situation is my son's teacher and a friend that we attend church with.  So my decision was probably swayed by that.

This is what I did...

I own a bakery/cafe.  So my customers were treated with the bottom tier of the cake on Tuesday (explaining to to them the situation.)  They were delighted.  I took the middle layer to a bank down the street that is one of my best customers.  They were equally delighted.  The top tier is still in my fridge here at the shop.  My employees are munching on it.  Same delight.

I am remaking the cake for the party at no additional charge.  I really wish I had seen the recommendation about leaving the original cake in tack before I cut it.  That was indeed a fabulous idea.  Would have saved me a bundle of trouble.

Thank you for all of the recommendations.  I know I can always get such wonderful, honest responses from you guys.  Although I don't post often, I do read a lot of your posts and appreciate the responses.  Thanks, again, for your help!  I will definitely come up with a "policy" for future reference!  [SIZE=13px]Blessings to each of you!!![/SIZE]

At least you got something good out of it. Giving the cake away to your customers will most likely get you some more business. Of course you felt like you should make a new cake it the host is a friend to you, they should be very thankful.

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