How To Store Cake

Baking By ari723 Updated 24 Dec 2015 , 11:30am by -K8memphis

ari723 Posted 23 Dec 2015 , 4:11am
post #1 of 14
I baked a cake on Tuesday, frosting it on Wednesday and wont be serving it till Saturday. Wondering how to store it. Fridge or counter? (store bought cake, betty crocker cream cheese frosting, wilton sugar paper 2 different colors with m&m's in the center of the cake). Will be traveling with cake in hand on Thursday for a few hours in the car. 

Total Newbie so All Advice is Greatly Appreciated!!
13 replies
shaloop Posted 23 Dec 2015 , 6:19am
post #2 of 14

Box, wrap, and freeze.

ari723 Posted 23 Dec 2015 , 1:34pm
post #3 of 14

Freeze it now? Will be taking it on the road with me tomorrow for a few hours. I can put it in the fridge then. Is that ok?

Its a pillsbury cake mix. Worried about the sugar paper. Will that melt into the frosting?

-K8memphis Posted 23 Dec 2015 , 1:55pm
post #4 of 14

the m&m's might weep a bit? the big deal is to make sure it doesn't go through abrupt temperature warm ups -- if you do freeze it -- set it in the fridge overnight to begin thawing -- just fridging it will probably be good --

for a total newbie you made a pretty cool cake!

do you have a piece of the sugar paper leftover so you can freeze/fridge it for a few hours bring it out and see how it does?

ari723 Posted 23 Dec 2015 , 2:35pm
post #5 of 14

Oh thats a good idea to see if the sugar paper will hold up! (making a Flash cake so I have yellow and white for the lighting bolt to be placed on top of the cake.  Wanted to add red and yellow m&m's or skittles to fall out upon cutting the cake. Hope that it stays well by Saturday evening. 

-K8memphis Posted 23 Dec 2015 , 2:38pm
post #6 of 14

or could you delay placing the sugar paper until later?

ari723 Posted 23 Dec 2015 , 2:49pm
post #7 of 14

Oh that sounds like a better idea! Thank you!

-K8memphis Posted 23 Dec 2015 , 2:51pm
post #8 of 14

you're gonna rock this thing

ari723 Posted 23 Dec 2015 , 5:44pm
post #9 of 14

Oh No!! I added a bit of MccCormick Red food coloring to a bit of frosting to see how red it would be and it looks pink!! I read online that its 1/4 tsp to 1 can frosting for Red. Is that true?

-K8memphis Posted 23 Dec 2015 , 6:05pm
post #10 of 14

no -- you'll only get a weak red with what you have and it will dilute your icing too much -- you need a cake decorator type red to get it red red -- something like this

or like this

ari723 Posted 23 Dec 2015 , 6:10pm
post #11 of 14

Darn, no time to order. Does Wilton Red work?

-K8memphis Posted 23 Dec 2015 , 6:37pm
post #12 of 14

yes it should -- red is weird -- you want to add it and wait a few hours to see how it darkens -- but it can also give a funky flavor if you add too much -- some does some doesn't make the funky flavor 

*Last edited by -K8memphis on 23 Dec 2015 , 6:38pm
ari723 Posted 24 Dec 2015 , 1:45am
post #13 of 14

Wow, I had no idea red would be so complicated! Turned a tub of frosting into something uneatable.

Ran to AcMoore, looking to invert the colors with yellow frosting and red sugar paper on top so the yellow lighting bolt stands out. 

Thanks so much for all your advice!! Happy Holidays :)

-K8memphis Posted 24 Dec 2015 , 11:30am
post #14 of 14

you're thinking like a cake decorator now -- hahaha there's always another way to get it done --

you're very welcome -- merry christmas happy holidays to you!

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