What Do I Do With This Cake?

Decorating By storestore Updated 17 Dec 2014 , 6:29pm by cupadeecakes

storestore Posted 17 Dec 2014 , 2:45pm
post #1 of 9

Hi, all. A customer ordered a piano cake for the Saturday but then asked to change the date to Friday. I told her I was too booked up but that I could have it ready for the Wednesday. She now said she can't pick it up today (Wednesday. Annoying right? Dont worry, I know her personally). So I will save it for her for Friday pickup. I baked it Monday, iced filled and decorated last night. Question: Do I refrigerate? Leave it on the counter? Freezer? There are no perishable ingredients in my buttercream or filling. I am concerned about the colors of the black and white fondant bleeding if I refrigerate or freeze. Also black piping gel was used on the fondant to create musical symbols and I don't want that to cause a problem either. Thanks!

8 replies
petitecat Posted 17 Dec 2014 , 3:58pm
post #2 of 9

When did you bake? The cake should be fine at room temperature for a few days. I normally bake on a wed for a saturday pick up, and the cake can be at room temperature for a further 3 days.

storestore Posted 17 Dec 2014 , 4:17pm
post #3 of 9

As I said, I baked it Monday.

-K8memphis Posted 17 Dec 2014 , 4:59pm
post #4 of 9

monday to friday is too long without chillbox intervention of some kind -- i mean i have no problem eating cake that's 5 days old assuming one ever lived that long out of the oven at my house -- but if you're selling or gifting you need to decide to freeze and then thaw over night in the fridge and be prepared to have to repair or redo the icing -- but a lot of people do this successfully

 

but i don't know today is wednesday already too -- i mean refrigerating cakes dries them out -- she needs to pick it up today -- too confusing --

 

 

me i would feed it to my kids and bake another -- but like i said a lot of people have good success with freezing decorating cakes

storestore Posted 17 Dec 2014 , 5:07pm
post #5 of 9

Well what if I put it in the fridge and seal it up well. I've heard that if you wrap the cake box in syran wrap and bring it to room temperature still in the syran wrap, the condensation isn't so bad.

-K8memphis Posted 17 Dec 2014 , 5:14pm
post #6 of 9

i refrigerate all my decorated cakes -- in and out of the box so that always works for me -- sometimes black can be tricky under the best circumstances -- "sealed well" sounds like a good plan --  got my fingers crossed for you!

Claire138 Posted 17 Dec 2014 , 5:44pm
post #7 of 9

Quote:

Originally Posted by -K8memphis 
 

monday to friday is too long without chillbox intervention of some kind -- i mean i have no problem eating cake that's 5 days old assuming one ever lived that long out of the oven at my house -- but if you're selling or gifting you need to decide to freeze and then thaw over night in the fridge and be prepared to have to repair or redo the icing -- but a lot of people do this successfully

 

but i don't know today is wednesday already too -- i mean refrigerating cakes dries them out -- she needs to pick it up today -- too confusing --

 

 

me i would feed it to my kids and bake another -- but like i said a lot of people have good success with freezing decorating cakes

 

 

I agree with K8 (as usual)! Although I never refrigerate cakes as I'm just too much of a worrier but I have a client who without fail orders a cake and then ultimately freezes it bc she then decides that it's too beautiful to cut in school so she will keep it for a family party in the near future instead. I don't know why she doesn't order it for a family party to start with but anyway..... back to the freezing, when she first called me and said she'd decided to freeze it instead of cutting it at her daughters school party and asked me how to do I told her that I'd never done it but from what I'd read this was the way it is done and gave her the list of do's and dont's (covering, taping etc).

 

Fast forward to her next cake she tells me after picking it up that it's so beautiful she thinks she'll just buy croissants for the kids in the class and keep this for a family party in a couple of weeks time. I started to give her the same spiel about how to freeze and she cut me of mid sentence and told me that she hadn't done any of it last time & would not be doing it this time either. She said she just put it in the freezer as I had given it to her and taken it out when she wanted it & there were no problems at all.

 

I'm not recommending that you do that as I have no experience with it at all.

 

Whatever you decide, good luck.

storestore Posted 17 Dec 2014 , 6:01pm
post #8 of 9

Thanks, everyone. Claire and K8 your comments make me feel much better! Maybe we cake decorators are just too paranoid of cold temps. I've saran wrapped it and put it in the fridge and I will see how it does when I take it out on Friday. If it bleeds... well, it's not my fault the customer had to change the date of her party. I've done all that I can. Will keep you guys posted!

cupadeecakes Posted 17 Dec 2014 , 6:29pm
post #9 of 9

Quote:

Originally Posted by storestore 
 

If it bleeds... well, it's not my fault the customer had to change the date of her party. I've done all that I can. Will keep you guys posted!

EXACTLY!  If there's any trouble just remind them that it was beautiful and fresh the day she was supposed to pick it up.  But I'm sure it will be fine.

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