How far in advance can I bake my cakes for a sat. wedding without having to freeze them. I know this question has been answered before but I can't locate that post now.
How far in advance can I bake my cakes for a sat. wedding without having to freeze them. I know this question has been answered before but I can't locate that post now.
It really depends on what type of cake you're making, how moist it keeps and what kind of fillings if any you are going to put inside them. A mud cake will keep in the fridge for a week or so, and will not lose moisture.
Nati
ok....seen so many posts about it.....
so just what is "mud cake"? recipe?
Doug
which would you like?
I have white choc, dark choc, white choc coconut, caramel, dark choc mocha, white choc hazelnut, dark choc hazelnut, etc etc.
; )
Nati
The traditional is the dark chocolate mudcake
tempted to say: "yes"
is there a base recipe you can modify?
(and of course...chocolate in all forms reigns supreme!)
eryka1842,
I think you would be fine to do your baking on Wed. if you are planning on using a moist cake. I would also glaze your cakes with the apricot simple syrup. I find that it will really keep the cake moist. I also find that my cakes stay fresher if I keep them in the refrigerator.
How big is the wedding cake??? Why not freeze??? I just did a large wedding cake(400 people)...I baked on Monday and Tues. and filled my layers with buttercream icing. I then glazed, wrapped and froze the cakes. I took some of the layers out on Wed. night and started decorating on Thursday. I finished up on Friday. The cake was very moist.
Good luck!
tempted to say: "yes"
is there a base recipe you can modify?
(and of course...chocolate in all forms reigns supreme!)
Doug
There is, have a look at this one, the white can be modified to make many of the ones i've mentioned.
http://www.cakecentral.com/cake_recipe-2089-0-Caramel-Mudcake-Cupcakes.html
Nati
Traci, the cakes are 16" and 12", I have already frozen the 8". I have never frozen cakes before this one and everything I hear/read seems to contradict everything else. I mean, do I let them cool or wrap 'em straight out of the oven. Thaw completely or ice while frozen. It just seems too confusing.
This is for my brother's wedding, and I really don't want to mess it up.
tempted to say: "yes"
is there a base recipe you can modify?
(and of course...chocolate in all forms reigns supreme!)
Doug
There is, have a look at this one, the white can be modified to make many of the ones i've mentioned.
http://www.cakecentral.com/cake_recipe-2089-0-Caramel-Mudcake-Cupcakes.html
Nati
Thanks!
(and would you mind pointing to or send the "original"...dark chocolate, please.)
Traci, the cakes are 16" and 12", I have already frozen the 8". I have never frozen cakes before this one and everything I hear/read seems to contradict everything else. I mean, do I let them cool or wrap 'em straight out of the oven. Thaw completely or ice while frozen. It just seems too confusing.
This is for my brother's wedding, and I really don't want to mess it up.
This is what I do and my cakes come out great.. very moist:
Let them cool completly, wrap in plastic wrap and then foil. Freeze. When ready to decorate, remove from feezer and let thaw on the counter.
Should I level it before or after, or does it matter?
I dont think it does. I have done both and both work fine.
Nati
tempted to say: "yes"
is there a base recipe you can modify?
(and of course...chocolate in all forms reigns supreme!)
Doug
There is, have a look at this one, the white can be modified to make many of the ones i've mentioned.
http://www.cakecentral.com/cake_recipe-2089-0-Caramel-Mudcake-Cupcakes.html
Nati
Thanks!
(and would you mind pointing to or send the "original"...dark chocolate, please.)
Doug
I can't find the recipe book, but i make mine the same as the white, same method but with these ingredients.
150gms dark choc
4tbs whiskey
80gms self raising flour
100gms cocoa (i use a really good quality italian cocoa)
250gms butter
440gms castor sugar
2 eggs
120gms plain flour
when i find the original reicpe from the book i will post it and let you knw
cheers
Nati
OOOOOPS Sorry, forgot 1 cup of milk (250mls)
eryka,
I would also suggest glazing your cakes before freezing. This will assure a nice moist cake. You can try this recipe...works great!
1 cup apricot preserves
1 cup water
Boil preserves and strain. Add water and bring back to a boil. Brush on your cake while glaze is hot. Let sit and then wrap and freeze. Wrap really well with plastic wrap and then put in an unscented garbage bag. You can take the cakes out to defrost either the night before or the morning you will begin decorating. You want to let then thaw for about 4-6 hours. Do not decorate while they are still frozen.
Good luck! I am sure you will do a great job!
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