First, thank you all for your contributions to this website. It has been a tremendous help to me as an amateur baker and I learn so much with every thread I read! I am learning a lot still mostly with making cakes ahead of time to allow for the fondant decorating. I have a few questions regarding the best ways to bake ahead. Thanks in advance for any feedback!
Using simple syrup: I just started to do this but I often wonder how much is too much. I use a spray bottle to spray them but I a paranoid I will use too much and have a wet tasting cake instead of a moist one. Does the amount you use depend on how far in advance it is baked? I typically bake them 2-3 days prior to the event or pick-up time, so how much is a good amount?
Baking ahead- As I said, I usually bake about 2-3 days ahead of time, cool, frost and cover in fondant all on the same day. I let it sit overnight (usually in a cool place but not refridgerated unless filled or with cream cheese frosting), and the do the decorating the day before it is due. I need to do this more ahead of time so that I have more time for the decorating. So, I would want to bake them now 3-4 days ahead, but what is the best way to store them? I feel like the longer a cake is in the fridge, the faster it dries out, but I also worry that leaving it at a cool room temperature is not a good idea either. Any advice on this?
Finally, most of my cakes don't have fillings as I use a lot of candy and chocolate chips, etc in addition to frosting, so how far in advance can I pull of baking them on a super busy week? I have seen many post about baking up to a week in advance but that seems crazy to me!
Any advice is so much appreciated! Thank you!
AI use a wash (simple syrup) on every cake. I apply it with a squirt bottle, so I think you're pretty safe using a spray.
No filling? How do your cake layers stick together? Or are you baking a 4" thick slab of cake? Whatever is between the layers us filling. Its a location as much sacs product.
Baking ahead and freezing makes your caking life easier and doesn't hurt the cake. Id sissy's bake at the beginning of the week. Sometimes a couple of weeks ahead. There are few bakeries that could survive without baking ahead.
ARefrigerator temperature (below 41) accelerates retrogradation of starches (reason cakes, breads, etc. stale), so wrap (when completely cooled) and freeze, wrap and leave out, or coat with icing.