Hello. I need to decorate 3 cakes on Saturday. 2 are made with vanilla extract. I made this vanilla cake before but only one day ahead because I have noticed that the taste changes after a few days (when I fixed for my family). How can I bake the cake in advance without the flavor and freshness being affected? Thank you for your help.
I often bake ahead and freeze my cakes. I just make sure they're wrapped really well in plastic wrap and when they defrost they are beautiful.
Hi, totally new here what a wonderful site. I like the idea of freezing ahead (within reason) I intend using champagne syrup to souse a sponge cake which is the third tier of a wedding cake daft question really but would toy add the syrup after the defrost or freeze an already soused cake? Thanks