How Early Can You Bake A Cake, And Store It Until Icing Time
Decorating By charman Updated 28 Mar 2005 , 7:23pm by Mchelle
This is an area I have been struggling with...I have tried baking the cake the evening before to get a jump on a project, and the next evening, the cake is just too moist, and the icing pulls away from the cake in chunks! I let them cool completely, cover with a paper towel, and then wrap in plastic wrap still on the cooling rack (wrap rack and all). The last time, it was late getting the cakes done, so I left them on the rack, and threw a dish towel over them, and then the next morning covered with plastic wrap till I got home from work. Is there a better way to do this...I would appreciate the help! 
I usually bake my cakes the week before I have to decorate them and then freeze the cakes. Then I pull the cakes out of the freezer and put them into the refrigerator 12 hours before I have to decorate them so that they defrost, then I pull them out of the fridge and finish assembling, icing and decorating them.
For instants Easter.. I am entering 7 kids in LC Easter Contest. So I am going to bake all 7 cakes. Can I bake them today and tomorrow and keep them out of the fridge until Sunday? Or do I have to store them in the fridge? 
( they are going to decorate them on Sunday) I just don't want to be up all Saturday night baking!!. I only have 3 small pans the same size and those are the pans I am using. So I will have to bake, cool and get them out of the pans so I can reuse them . So this extends the time frame. Can't wait to try mine..Although I can't enter the contest, I am going to make mary and her lamb just the family and for fun..P.S. anyone have a pic of Mary had a little lamb in a doll cake form?
For instants Easter.. I am entering 7 kids in LC Easter Contest. So I am going to bake all 7 cakes. Can I bake them today and tomorrow and keep them out of the fridge until Sunday? Or do I have to store them in the fridge?
( they are going to decorate them on Sunday) I just don't want to be up all Saturday night baking!!. I only have 3 small pans the same size and those are the pans I am using. So I will have to bake, cool and get them out of the pans so I can reuse them . So this extends the time frame. Can't wait to try mine..Although I can't enter the contest, I am going to make mary and her lamb just the family and for fun..P.S. anyone have a pic of Mary had a little lamb in a doll cake form?
BB Your cakes will be fine if you do them today... This is what I do ....
I bake my cakes a day or two a head of time..... when the cake is done I put it on my cooling rack with a 100% cotton flour sack towel on top of the rack then I put the cake on there out of the pan and then I just lay another towel the same over the top sometimes they are large enough that I can just fold that one over to cover the cake....
If I was doing the 7 cakes I would bake them let them cool for 5 -10 mins in the pan then turn them out on to the cooling rack wash the pans dry them and then do it all over again ... NOW once you have all of the cakes on the cooling rack place a towel over them all the next day you can either crumb coat them and out them on the boards and then cover in Platic once the crumb coat has dryed or just put them on the board and then cover in platic well and let them sit...
They dont have to be double layers for the kids just give them a singel layer cake to play with..
tip of the day!...when you use water in your cake recipe, the cakes are not as moist as when you use milk!!
another tip of the day!...do NOT use milk when making chocolate cake...it will come out toooo moist.
Please, learn from my mistakes!! 
oh, btw, when you do have a moist cake, thin your icing down a bit. this will help when frosting a cake.
tip of the day!...when you use water in your cake recipe, the cakes are not as moist as when you use milk!!
another tip of the day!...do NOT use milk when making chocolate cake...it will come out toooo moist.
Please, learn from my mistakes!!
oh, btw, when you do have a moist cake, thin your icing down a bit. this will help when frosting a cake.
Interesting...
I use water 90% of the time in my cakes and knock on wood I have never not had a moist cake...
I find that when you use Milk in a cake it make the cake heavier.
LOL With these kids I am lucky to get a drink of milk much less use it in my recipes. Will powdered milk work? Motherinlaw always gives me powdered milk... Hmmm.. 
I have about 10 bags. Wonder if she is trying to tell me something ( moooooo) LOL
(sigh) 
In-laws....That is all I am saying!
tip of the day!...when you use water in your cake recipe, the cakes are not as moist as when you use milk!!
another tip of the day!...do NOT use milk when making chocolate cake...it will come out toooo moist.
Please, learn from my mistakes!!
oh, btw, when you do have a moist cake, thin your icing down a bit. this will help when frosting a cake.
I have never had a problem with putting milk in chocolate cake. I have never found them to be too moist. That could be because I only use skim or 1% they have less fat content.
This is an area I have been struggling with...I have tried baking the cake the evening before to get a jump on a project, and the next evening, the cake is just too moist, and the icing pulls away from the cake in chunks!
Are you using a box cake mix or scratch cake? What size eggs are you using? It might not be the cake but maybe the icing you are using? Do you use an Icer Tip #789? Just trying to dig into the problem a little bit!
I baked 3 cakes this weekend, 2 for the first time with milk instead of water, and the 3rd with water as usual. The 2 milk cakes came out of the pan sticking to the pan, so parts of the edges are not there. My water one came out fine, as usual. The texture of the milk cakes are more crumbly also. Think I'll stick to water!
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